Easy Vegan Tomato Tart Recipe
This easy vegan tomato tart features juicy heirloom tomatoes baked in a flaky pie crust studded with fresh thyme leaves. Serve it with a salad for a delicious summer meal!
Servings: 8 servings
Calories: 261kcal
Ingredients
Pastry Dough
- 210 g all purpose flour 1-1/2 cups, or whole wheat pastry flour
- 1/2 teaspoon kosher salt
- 1 tablespoon fresh thyme leaves
- 100 g vegan butter 7 tablespoons, or vegan shortening
- 2 tablespoons extra virgin olive oil
- 4 tablespoons ice water
Filling
- 3 cups heirloom tomatoes sliced to 1/4" thick
- 2 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 bunch fresh basil leaves
Vegan Egg-Wash
- 3 tablespoons non-dairy milk
- 1/2 teaspoon turmeric powder
Instructions
Prepare Dough:
- Stir together flour salt and thyme leaves with fork in a mixing bowl. Cut butter or shortening and oil into flour mixture using your fingertips or a pastry cutter until it resembles coarse breadcrumbs with some pea sized bits.
- Add ice water 1 tablespoon at a time and stir with a fork after each addition until dough comes together into a ball. NOTE: The total amount of water needed will change depending on the humidity of that day.
- Form dough into a disc and wrap in plastic wrap. Rest the dough in the refrigerator for 30 minutes. Dough will keep refrigerated for several days or freeze for longer storage. Bring to room temperature before rolling out.
Prepare Tart:
- Preheat oven to 425˚F.
- Roll out pastry dough on floured parchment paper to a 1/4" thick round, flipping it and dusting the dough with more flour as needed if it becomes sticky. Slide the dough still on the parchment paper onto a baking sheet.
- In a mixing bowl gently fold tomatoes with olive oil, salt and pepper using a rubber spatula just until they are evenly coated.
- Place several basil leaves onto rolled out dough. Layer tomatoes over basil leaving about a 2" border of dough. Trim rough edges of dough with a knife if you want a cleaner look. Fold and tuck dough over tomatoes.
- Stir turmeric powder into non dairy milk and brush onto dough using a pastry brush. This will give the crust a golden brown color like an egg wash.
- Bake galette at 425˚F for 25-30 minutes until tomatoes are bubbling and crust is golden brown.
- Cool to room temperature before slicing. Garnish the tart with more fresh basil leaves and a drizzle of olive oil.
Notes
- Best eaten the day it's made but leftovers will keep covered and refrigerated for a couple of days.
- The pie dough will keep refrigerated for several days or frozen for up to 6 months. Thaw in the refrigerator before rolling it out.
- This is great served with a dollop of homemade soy labneh
Nutrition
Serving: 1slice | Calories: 261kcal | Carbohydrates: 23g | Protein: 3g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 2g | Sodium: 524mg | Potassium: 183mg | Fiber: 2g | Sugar: 2g | Vitamin A: 572IU | Vitamin C: 9mg | Calcium: 23mg | Iron: 2mg