Vegan Cheese and Tomato Tart

Vegan Cheese and Tomato Tart


1 sheet frozen puff pastry, thawed

1 cup vegan cheese, shredded

1 pint cherry tomatoes, halved

1/4 cup chopped fresh basil

1/4 teaspoon salt

1/4 teaspoon black pepper


  • Preheat oven to 400 degrees F (200 degrees C).
  • On a lightly floured surface, roll out the puff pastry into a 12-inch circle.
  • Transfer the pastry to a 9-inch tart pan with a removable bottom.
  • Trim the excess pastry and prick the bottom with a fork.
  • Bake the crust for 15 minutes, or until golden brown.
  • Remove the crust from the oven and let it cool slightly.
  • In a small bowl, combine the vegan cheese, cherry tomatoes, basil, salt, and pepper.
  • Spread the cheese mixture over the cooled crust.
  • Bake the tart for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Let the tart cool for a few minutes before slicing and serving.

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