Heirloom Tomato Tart
This recipe pairs juicy tomatoes with soft vegan ricotta cheese and a crispy puff pastry base for a delicious summer heirloom tomato tart. Plus, the olive oil, fresh herbs, and shallots all help to be this dish alive. Create this flaky tomato tart as a super pretty summer meal idea for yourself or as a crowd-pleasing dinner to impress your guests.
Tips for a Top Tier Tomato Tart
- Use various colors of heirloom tomatoes and arrange them in a gradient on the puff pastry for a more striking appearance.
- Prepare the tart the day before if you are hosting guests or looking to save time the following day. Keep the uncooked tart in the fridge, and then simply leave it to warm to room temperature for 20 minutes before baking in the oven as usual.
- If you don’t have time to prepare the tofu ricotta (although I highly recommend you give it a go if you can), use a vegan feta alternative. Use a blender to whizz the vegan feta with 1-2 tablespoons of vegan cream or cold water to achieve a more creamy and spreadable consistency.
What To Serve With Tomato Tart
This fresh and vibrant tomato tart works perfectly with a garden salad or other light sides, or you can create a more filling meal with one or two of these heartier options:
- Arugula salad
- Greek salad
- Roasted cauliflower and peppers in garlic sauce
- Mediterranean-inspired butter bean salad
- Beet, avocado and couscous salad
- Mediterranean orzo salad
How To Store This Heirloom Tomato Tart Recipe
I recommend eating this tomato tart soon after cooking when it’s crispy. If you put the puff pastry into the fridge, it may become a little soggy.
However, to avoid food waste, you can store this vegan tart in the refrigerator till the next day and enjoy as a cold lunch option or reheat it in the oven till warm.
FAQ
Why heirloom tomatoes?
Heirloom tomatoes have a slightly sweeter flavor that can withstand heat and baking, and their taste works well with the strong tofu ricotta cheese topping. You can use different sizes and colors of heirloom tomatoes to mix up the texture and flavors.
As heirloom tomatoes have a shorter shelf life than some other tomato varieties, this vegan tart recipe is perfect when yours look like they don’t have many days of freshness left in them.
Fresh Basil Substitutes
If you don’t have fresh basil to hand, fresh thyme, chives, or another basil substitute can work well to add a pop of flavor to this rustic tomato tart and finish the dish.
How to use up leftover tofu ricotta
Use my tasty tofu ricotta to make a vegan version of an heirloom tomato tart with goat cheese. If you have any leftover tofu ricotta, experiment with some of these other recipes:
- Spinach tofu ricotta stuffed shells
- Roasted squash and zucchini galette
- Summer veggie pasta bake
- Vegan lasagna with chorizo
- Vegan skillet lasagna
Summary
If you like the sound of this heirloom tomato tart with puff pastry, check out the Consciously Vegan Instagram for more delicious, healthy food inspiration, or send me a message to chat. I love talking about all things to do with food, holistic nutrition, fitness, travel, and dogs!
INGREDIENTS
- 4 small heirloom tomatoes, sliced
- 1 shallot, thinly sliced
- Salt and pepper
- 1 sheet packaged vegan puff pastry, thawed
- 1 teaspoon olive oil, plus additional for drizzling
- Chopped fresh basil for topping
Tofu Ricotta Ingredients
- 1 14 oz package of extra-firm tofu, drained and pressed
- 3 tablespoons nutritional yeast
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 garlic clove
- 2 teaspoons mellow white miso paste
- juice of 1/2 lemon
METHOD
- Preheat the oven to 400°F
- Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. Season the tomatoes evenly on both sides with salt and pepper, then cover with another paper towel and let sit for 15 minutes to draw moisture out of the tomatoes.
- As the tomatoes sit, line a baking sheet with parchment paper and slowly roll out the puff pastry sheet. Prick the pastry sheet with a fork every few inches, leaving a 1/2-inch border.
- Heat the teaspoon of olive oil over medium heat in a medium pan, then sautée the shallot until browned and set aside.
- Prepare the tofu ricotta by adding the tofu, miso paste, olive oil, nutritional yeast, garlic, salt, pepper, and lemon juice to a food processor and pulse until creamy, stopping to scrape down the sides as needed. Add salt and pepper to taste, and set aside.
- Layer the heirloom tomatoes and the sautéd shallot on top of the tart. Bake, for 20 minutes, remove from the oven and slowly slide the tart directly on top of the baking sheet and top it with dollops of the tofu ricotta. Return the tart to the oven for another 10 minutes, then turn the oven on high broil for 1-2 minutes and remove the tart.
- Top the tart with freshly chopped basil and drizzle olive oil on top of the tart to taste. Serve warm or at room temperature.
- Preheat the oven to 400°F
Heirloom Tomato Tart
Ingredients
- 4 small heirloom tomatoes sliced
- 1 shallot thinly sliced
- Salt and pepper
- 1 sheet packaged vegan puff pastry thawed
- 1 tsp olive oil plus additional for drizzling
- Chopped fresh basil for topping
TOFU RICOTTA INGREDIENTS
- 1 14oz package of extra-firm tofu drained and pressed
- 3 tbsp nutritional yeast
- 1 tbsp olive oil
- 1 tsp salt
- 1 garlic clove
- 2 tsp mellow white miso paste
- juice of 1/2 lemon
Instructions
- Preheat the oven to 400°F
- Line a large baking sheet with paper towels. Set the sliced tomatoes on top in a single layer. Season the tomatoes evenly on both sides with salt and pepper, then cover with another paper towel and let sit for 15 minutes to draw moisture out of the tomatoes.
- As the tomatoes sit, line a baking sheet with parchment paper and slowly roll out the puff pastry sheet. Prick the pastry sheet with a fork every few inches, leaving a 1/2-inch border.
- Heat the teaspoon of olive oil over medium heat in a medium pan, then sautée the shallot until browned and set aside.
- Prepare the tofu ricotta by adding the tofu, miso paste, olive oil, nutritional yeast, garlic, salt, pepper, and lemon juice to a food processor and pulse until creamy, stopping to scrape down the sides as needed. Add salt and pepper to taste, and set aside.
- Layer the heirloom tomatoes and the sautéd shallot on top of the tart. Bake, for 20 minutes, remove from the oven and slowly slide the tart directly on top of the baking sheet and top it with dollops of the tofu ricotta. Return the tart to the oven for another 10 minutes, then turn the oven on high broil for 1-2 minutes and remove the tart.
- Top the tart with freshly chopped basil and drizzle olive oil on top of the tart to taste. Serve warm or at room temperature.
