INGREDIENTS:

One sheet of vegan puff pastry
One or 2 tablespoons of Dijon mustard
Half a cup of shredded vegan cheese
1/4 cup of breadcrumbs
2 to 4 tomatoes, sliced into a quarter-inch size
Salt to taste
Ground black pepper to taste
Dried oregano, or any other dried herbs of your choice
Vegan Parmesan cheese

Vegan eggwash replacer:
1 tablespoon vegan mayo
1/2 tablespoon ketchup
3 - 4 tablespoons unsweetened vegan milk


METHOD:

Remove the puff pastry from the fridge 30 minutes before using it
Spread the puff pastry on a baking sheet, leaving the parchment paper under it
Score the borders with the black of a knife then fold it
Prick the center of the first pastry with a fork so it doesn’t puff up while baking
Spread the Dijon mustard then add the vegan shredded cheese, the breadcrumbs, the sliced tomatoes, salt, and pepper, the dried herbs, and the vegan Parmesan cheese
Brush the folded borders of the puff pastry with the vegan mayo, ketchup, and milk mix
Put the tart in at 200°C 400°F preheated oven for 20 minutes
Drizzle some olive oil on top and add some fresh basil leaves before serving.

It's summer food time! Delicious tomato tart⎜Vegan

CUPS CONVERSION:

1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz

🤗PRINTABLE RECIPE: www.chefjanapinheiro.com

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Summer food time! Delicious tomato tart⎜Vegan - Recipe by chef Jana Pinheiro

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