Fresh Tomato Tart with Balsamic Glaze

To celebrate the start of our Tomato seedling project, we thought we’d give you a little bit of inspiration to show you what you can do once your tasty tomatoes are fully grown! This simple but delicious tart is sure to put a smile on anyone’s face!

60 mins

6 people

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INGREDIENTS

1 sheet of vegan friendly puff pastry

A generous drizzle of Mr Organic Balsamic Glaze

2 tbsp of toasted pine nuts

350-400g of cherry tomatoes

1 tbsp of balsamic glaze and 2 tbsp of plant milk as 'egg' wash

350g of silken tofu

a bunch of fresh basil

1 tsp of garlic powder

salt and pepper to taste

Juice of 1 lemon

1 tbsp of nutritional yeast

1 sheet of vegan friendly puff pastry

A generous drizzle of Mr Organic Balsamic Glaze

2 tbsp of toasted pine nuts

350-400g of cherry tomatoes

1 tbsp of balsamic glaze and 2 tbsp of plant milk as 'egg' wash

350g of silken tofu

a bunch of fresh basil

1 tsp of garlic powder

salt and pepper to taste

Juice of 1 lemon

1 tbsp of nutritional yeast

METHOD

1. Start by placing your puff pastry at room temperature for a minimum of 30 minutes, then gently unroll it without cracking the edges.

2. For the tofu ricotta, place all ingredients into a food processor and blend until smooth. Spread the tofu ricotta across your puff pastry sheet, leaving about 1cm of edge on all sides.

3. Place your tomatoes on top and spread them out across the entire sheet.

4. Mix the balsamic glaze with the plant milk for your egg wash and brush the edges of the pastry sheet, then transfer to a preheated oven at 200C and bake for 25-30 minutes or until the pastry edges are golden and the cherry tomatoes deliciously roasted.

5. Sprinkle the tart with toasted pine nuts and generously drizzle with Mr Organic Balsamic Glaze. Enjoy hot or cold.