Fresh Tomato Tart With Balsamic Glaze

Fresh Tomato Tart With Balsamic Glaze

If you've managed to grow yourself some tomatoes this summer, put them to good use with this beautifully flavoured vegan tomato tart recipe. It's so simple to make, as you can use a sheet of vegan puff pastry for the base. Then, top it with tofu ricotta, fresh basil, sweet tomatoes and toasted pine nuts for an easy and healthy vegan dinner.
Total Time
1 Hour
1 sheet of vegan-friendly puff pastry
A generous drizzle of Mr Organic Balsamic Glaze
2 tbsp of toasted pine nuts
1 tbsp of balsamic glaze & 2 tbsp of plant milk as your egg wash
350g-450g of cherry tomatoes
For the tofu ricotta:
350g of silken tofu
A bunch of fresh basil
1 tsp of garlic powder
1 tsp of sea salt
¼ tsp of pepper
Juice of 1 lemon
1 tbsp of nooch
Step 1

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

Step 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 spare edge on all sides.

Step 3

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

Step 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 200°C and bake for 25-30 minutes or until the pastry edges are golden and the cherry tomatoes deliciously roasted.

Step 5

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

Recipe shared belongs to Mr Organic, to find out more information or recipe ideas, visit

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