Vege/Vegan Vine Cherry Tomato Tart

Image by versageek at (CCAL sharealike)

If you’re lucky enough to have a vine of cherry tomatoes ripen all at once they look great on the dinner table still on their vine. Traditional round-shaped varieties such as Husky Red Cherry, Sungold or Gardener’s Delight taste awesome and grow really easily in containers. For something new you can also try mini-plum tomatoes. I’ve got some Lucciolo F1 mini-plums growing outside- 2 plants to a 40cm round diameter pot, they seem to be doing really well and have lush short vines of regimented fruit.

The problem for us veggies is finding a dish in which we can present them on their vines! They look great roasted as a side to a main dish but are often presented adorned over chicken, fish or steak and I don’t think a quorn fillet does them justice!

One nice way to present them is baked into a tart which is really easy to make.

You just need:

a Jus-Roll (or supermarket own brand) puff pastry sheet.

Some tomato paste

Some basil leaves

Some olives

A clove or two of garlic

Some mozzarella (or Tofutti slices/Creamy Smooth Soya Cream cheese or alternative veggies for the Vegan recipe)

A red onion

Olive Oil, Balsamic Vinegar, Black Pepper

This should make four small lunchtime tarts, enough for four for lunch with salad, or for two greedy gannets at dinner time!!

So to make the tart you:

1. Turn the oven on to around 200C

2. Slice your onion, and add this to a baking dish, with a good splash of olive oil, a splash of balsamic vinegar, your diced garlic clove(s) and then lay your tomatoes on top, smush everything around in the oil but be careful not to dislodge any tomatoes from their vine! Pop this in the oven for 10 minutes just to get the roasting process going (don’t leave them too long they’ll get another 20-25 minutes on top of the tart!).

3.Roll out your puff pastry sheet  and place on a piece of greaseproof on a baking tray.

4.Cut the pastry into four, then starting two cms in from the edge of each piece, score a line along each side to form a scored smaller square inside the pastry quarters.

5. Cover the smaller square with as much tomato paste as you like.

6.  add fresh basil leaves on top of the tomato paste, then add the sliced mozerella on top of that.

7. Take your roasted stuff from the oven and place the onions and olives on top of your tart. Please the vine tomatoes on the top!

8. Bake for 20-25 minutes back in the hot oven until your pastry is risen all around that edge and is golden brown.

It looks like this! NOM NOM NOM:

For the Vegan version replace the mozzarella with tofutti slices, blobs of vegan cream cheese or extra veggies like peppers and spinach! That’s right- most Jus-Roll brand pastry (including the Puff Pastry) is vegan!

We had this for dinner last night and it was yummy, but my boyfriend’s tart looked a little less desirable than mine as he’s sprained his wrist and so it had to be diced up for him:

Oh well!


One thought on “Vege/Vegan Vine Cherry Tomato Tart

  1. sheelbeel says:

    Wow – so simple and yet it looks so impressive! Such a great idea!

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