Luke Albert

Luke Albert

Vegan Tomato Garlic Garden Tart 

Simple, fresh, and elegant, this tomato tart can be served warm or cold for a instant taste of summer. 

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Serves: 4

Choose mixed-color heirloom tomatoes to make this tomato tart from the Vegan BBQ cookbook look absolutely show-stopping. The freshness of this dish makes it an excellent accompaniment to other grilled food. 

What you need:

1 (11-ounce) sheet of readymade puff pastry
1 garlic clove
4 large heirloom tomatoes, sliced
6 small heirloom tomatoes, sliced
1 tablespoon olive oil
¼ cup finely chopped fresh dill 
6 nasturtium leaves and flowers 
¼ teaspoon salt 
¼ teaspoon black pepper

What you do:

  1. Preheat oven to 400 degrees. Line a baking tray with parchment paper and unroll puff pastry on top. Fold in edges by ¾-inch to create a border. Rub garlic clove over center of pastry, and then discard garlic. Using a fork, pierce pastry a few times.
  2. On a separate baking tray, place tomatoes and drizzle with olive oil. Place both baking trays in oven for 12 to 15 minutes, or until pastry is golden.
  3. Remove trays from oven. If center of pastry has risen up in places, push down gently with a fork. Lay tomatoes in an even layer over pastry. Sprinkle with dill, nasturtium leaves and flowers, salt, and pepper. Serve warm or cold.
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