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, vegan mozzarella, black olives, and thyme.

Share this
Serves: 4
Print

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 for 15 minutes, until puffed up and just golden. Remove from oven and serve.
For more recipes like this, check out:

Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.

Share this

Don't miss our Vegan Deal of the Week by signing up for our FREE VegNewsletter!

Get it here