Masterchef doesn’t usually offer much for a vegan but for once it came up trumps. Although I tweaked it to my liking it did at least provide the inspiration for this tomato tart. You need to find read to roll puff pastry that is vegan (easy in the UK at least) but after that it is very simple and could easily be adapted to make a wide range of tarts. I liked this one with a pesto sauce, olive crush and earthy beetroot based salad but I am sure I will come up with something new the next time I fancy making this again.
For the ‘pesto’
- 1 tbsp sesame seeds
- 2 cloves of garlic
- 1 pinch of sea salt
- 1 large bunch of basil
- good glug of olive oil
Put all the ingredients in a pestle and grind to a paste or use a small blender. Add just enough oil to get a very thick paste. You don’t want anything to runny or oily.
For the tart
- One block of vegan puff pastry
- large punnet of cherry tomatoes cut in half
- 1 handful of black olives
- the pesto from above
Roll the pastry out thin and score a 1 inch border all the way around. Prick the area inside this border with a fork to prevent it rising. Lay on a baking sheet and spread the pesto before topping with tomatoes and olives. Add black pepper if you like but I’d avoid salt as it is in the pesto and pastry. Bake for around 20 minutes at 180 oC
For the olive crush
- 1/4 cup of black olives
- 1 small red chili
- 1 clove of garlic
- 1 tbsp fresh thyme
Finely chop and grind together with a pestle and morter or blend. You don’t need it too smooth.
For the beetroot salad
- One large beetroot grated
- One large carrot grated
- 1/4 cup of pumpkin seeds (or your favourite seed mix)
- 1/4 cucumber chopped
- 1/2 a red pepper chopped
Mix it all together. Taste. Add oils, spices etc if you like but I like it quite plain to offset the other strong flavours.
- Winter wonder foods to keep you healthy (telegraph.co.uk)
- All That Bloody Beetroot! (thebotanicalbaker.wordpress.com)
- Chickpea & Beetroot Dip (cheesybiscuit.wordpress.com)