Tomato Tarts with Puff Pastry

Method

These delicious, simple to prepare pastries, are the perfect crowd pleaser. Enjoy them when you want a social nibble, or as part of a main meal…everyone will love them!

step 1

Pre-heat oven to 220°C.

step 2

Place tomatoes, vinegar, oil, salt, and pepper into a bowl. Toss to evenly coat tomatoes with the vinegar, oil mixture. Place onto a tray, lined with baking paper, roast 20min. Remove from oven, set aside.

step 3

Line a large tray with baking paper. Place pastry sheets onto this paper, set aside to thaw.

step 4

Using a small food processor, blitz all pesto ingredients together until smooth (If not your desired consistency, add a little more oil, a little chunky is also fine).

step 5

Cut each sheet of thawed pastry, into 4 equal sized squares. Using a brush, dab aquafaba around outer edge (~1cm wide) of each square.

step 6

Spread pesto (~2tsp) across the area of the pastry square, not dabbed with aquafaba. Using tongs, transfer tomatoes (leave excess juices behind) from the tray onto the pesto topped pastry squares. Spread tomatoes evenly across all 8 squares.

step 7

Bake 20-25min., until golden brown. Serve hot.

PROTEIN: 0.5g per serve

TOP TIPS

*Aquafaba is the liquid found in canned chickpeas. It has the same properties as egg white, without the protein.

Try topping hot tartlets, with vegan fetta or another favourite, flavoursome vegan cheese.

If you want to keep the protein content of these tartlets very low, simply cut each pastry sheet into 8 equal sized squares. This means each tart only provides 0.25g protein.

Ingredients

4 punnets (1kg) Cherry Tomatoes
2 Tbsp Balsamic Vinegar
4 Tbsp Olive Oil
Salt, Pepper, to taste
2 sheets (2 x 135g) Gluten Free Puff Pastry (i.e., Simply Wize) (2 x 1.89g protein)
100ml Aquafaba*
2 tsp Minced Garlic
40g Basil Leaves
½ cup Olive Oil
1/3 cup Grated Vegan Parmesan (i.e., BioCheese – Parmesano)