Tomato & Herb Tart
Serves 830 mins prep55 mins cook
This fresh and light tomato and herb tart combines elements of bruschetta and pizza, featuring a plant-based crust filled with tomatoes, herbs, and vegan cheese. It's savory, delicious, and perfect for a quick meal.
0 servings
What you need
tsp salt
tbsp vegan buttery spread
cup ice water
lb tomato
bunch parsley
tbsp fresh rosemary
tsp salt
tsp pepper
tbsp dijon mustard
Instructions
1: Add the flour and salt in the bowl of a food processor. 2: Add the butter and pulse until the butter is the size of peas. 3: With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together. 4: Dump onto a floured board and shape into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes. 5: Preheat the oven to 400ºF. Line a sheet pan with parchment paper. 6: Meanwhile, place the tomatoes in a large bowl. 7: Put the parsley, basil, garlic, rosemary, salt, and pepper in the bowl of a food processor, process until finely minced. 8: With the processor running, pour the olive oil down the feed tube and process until combined. 9: Pour the mixture over the tomatoes and toss gently. Set aside. 10: On a well-floured board, roll the dough out to a large rectangle and transfer it to the prepared sheet pan. 11: Place a second sheet pan directly on the pastry and bake for 15 mins. 12: Remove the top sheet pan and pierce the pastry in many places with a fork. 13: Bake for another 10 mins, until lightly browned. 14: Lower the oven to 375 degrees. Brush the mustard on the crust. 15: Sprinkle a thick even layer of vegan mozzarella or parmesan and keep some for the top. 16: Place overlapping tomatoes in rows on top. 17: Bake for 30 minutes. 18: Cool slightly, cut into squares, and serve and enjoy.View original recipe