Puff Pastry Tomato Tart with Basil Pesto & Feta
This easy Puff Pastry Tomato Tart with Basil Pesto and plant-based Feta is the perfect vegan friendly appetiser, lunch or light dinner.
Servings 12 tarts
Calories 456kcal
Cost $19
Ingredients
- 750 g cherry tomatoes
- 3 tbsp olive oil
- 5 sprigs worth of thyme leaves
- 2 cloves garlic minced
- 1/2 tsp salt
- 3 sheets puff pastry
Pesto
- 2 bunches of fresh basil
- 2 cloves garlic peeled
- 1/3 cup extra virgin olive oil
- 1/3 cup raw cashews
- 1/2 tsp salt
- 1/2 lemon juiced
To serve
- balsamic glaze
- feta cheese plant-based
Instructions
- Preheat oven to 220C/425F and line a baking tray with baking paper.
- Add all pesto ingredients to a food processor and blitz until semi-smooth (about 30 seconds - 1 min depending on your appliance) with some small chunks of cashews remaining.
- In a mixing bowl, combine cherry tomatoes, olive oil, salt, thyme leaves, salt and minced garlic. Mix to coat the tomatoes evenly.
- Thaw the sheets of puff pastry and slice into quarters. Place the pastry squares onto the lined baking tray and top each piece with roughly 1 tbsp of pesto. Spread the pesto, leaving a 1.5cm border.
- Top each square with a few tomatoes in the centre, then fold over the edges, pressing down firmly in the corners. Bake for 25 minutes, rotating the tray halfway through so they colour evenly. The tarts should be golden and crispy - if they still look pale, leave them in the oven for a few minutes longer.
- Top with plant based feta and a drizzle of balsamic glaze.
Nutrition
Calories: 456kcal | Carbohydrates: 32g | Protein: 6g | Fat: 35g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 21g | Sodium: 354mg | Potassium: 210mg | Fiber: 2g | Sugar: 2g | Vitamin A: 331IU | Vitamin C: 18mg | Calcium: 19mg | Iron: 2mg