Vegan Heart-Shaped Tomato Tart With Spiced Red Pesto

Eat the Rainbow

Vegan Heart-Shaped Tomato Tart With Spiced Red Pesto

For a special meal with your loved ones, prepare this heart-shaped puff pastry tart topped with a spicy homemade red pesto, fresh tomatoes, mozzarella, black olives, and thyme.

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Serves: 4

Fill your home with the savory, herbed aroma of roasted tomatoes, fragrant thyme, and buttery puff pastry with this gorgeous tart from the Eat the Rainbow: Vegan Recipes Made with Love cookbook.

What you need:

For the spiced red pesto:
1 (9-ounce) jar sun-dried tomatoes in oil
4 tablespoons pine nuts
¼ cup fresh parsley
2 garlic cloves
½ cup olive oil
½ teaspoon chili powder
1 teaspoon dried chili flakes
1 teaspoon smoked paprika
½ teaspoon salt

For the tart:
1 (11¼-ounce) package pre-rolled vegan puff pastry, room temperature
1 tablespoon olive oil

For the topping: 
1 (3½-ounce) block vegan mozzarella, cut into chunks
8 cherry tomatoes, halved
¼ cup pitted black olives, chopped
8 fresh thyme sprigs
¼ cup fresh basil leaves

VegNews.PestoTomatoTartEat the Rainbow

What you do:

  1. Preheat oven to 400 degrees and line a 13-inch pizza tray or large baking sheet with parchment paper. 
  2. For the spiced red pesto, into a food processor, add all ingredients and blend for 2 minutes, or until smooth.
  3. Roll out puff pastry and cut out a large heart using a butter knife. Brush olive oil over top and place on tray. Spread pesto over pastry, leaving a 1-inch gap around edges. Sprinkle mozzarella, tomatoes, olives, and thyme over top and bake 15 minutes, until puffed up and just golden. Remove from oven and serve.
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