If you’re looking for an easy, elegant way to use up those gorgeous summer tomatoes, this vegan tomato tart with puff pastry is going to be your new go-to.
Inspired by the classic Tarte à la Tomate from French kitchens, this recipe is equal parts cozy, impressive, and shockingly simple. It’s perfect for a light summer dinner, brunch, or as a make-ahead option for meal prep. You’ll love the flakiness of the crust, the richness of Dijon mustard, and the vibrant flavor from fresh heirloom tomatoes. AND, it looks fancy but comes together in under 45 minutes from start to finish.
Why You’ll Love This Vegan Tomato Tart
- It uses seasonal produce like tomatoes and zucchini.
- It’s super easy because you can make it with store-bought vegan puff pastry.
- It’s bursting with flavor thanks to the Dijon mustard and herbs.
- You can eat it warm, cold, or room temperature.
Ingredients You’ll Need
- Vegan puff pastry (make sure it’s dairy-free, but luckily most store-bought brands are oil-based and dairy-free).
- Dijon mustard (adds a rich, tangy layer). You can also add or replace with the tapenade or pesto of your choice. Cashew cream spread is great too.
- Heirloom or vine tomatoes, sliced thin.
- Zucchini, for a little variety and texture. If you’re not a zucchini fan, then substitute with eggplant, roasted red peppers, or caramelized leaks.
- Olive oil, dried oregano, salt & pepper.
- Fresh basil (or any herb you love). Swap basil for fresh thyme, rosemary, or dill, depending on the season and your taste.
Optional upgrades: Add caramelized onions or leaks to the base or a sprinkle of vegan cheese on top before baking.
Tips for the Best Tomato Tart
- Use tomatoes of varying colors for a gorgeous, vibrant look.
- If your tomatoes are extra juicy, then salt them lightly and pat dry before adding them to your tart to avoid sogginess.
- Want to boost the flavor? Add a layer of caramelized onions or leaks under the tomatoes.
- Store leftovers in the fridge and reheat in the oven or toaster oven for best texture.
- Do NOT skip the pre-bake step. If you don’t partially bake the puff pastry before adding the toppings, the crust can turn out soggy. A quick blind bake helps maintain that perfect crisp.
- Try not to overload the tart with vegetables: Although it may be tempting to pile them on, too much moisture from tomatoes or zucchini can weigh the tart down. Thin slices and gentle layering work best.
- Don’t forget to prick the pastry with a fork to help steam escape and prevent the pastry from puffing too much.
Frequently Asked Questions
Q: What type of puff pastry is vegan?
A: Many store-bought brands like Pepperidge Farm are incidentally vegan. Just double-check the ingredient list for butter or milk derivatives.
Q: Can I use cherry tomatoes?
A: Yes! Just slice them in half and layer as you would with regular tomatoes. They’re extra sweet and roast beautifully.
Q: Can I make this ahead of time?
A: Absolutely. This tart tastes great even at room temperature, so it’s perfect for meal prep, brunch spreads, or picnics.
Q: What can I serve with this tart?
A: Try a simple side salad, a chilled soup like gazpacho, or roasted potatoes. It also pairs beautifully with iced herbal teas or sparkling water with lemon.
Q: Is Dijon mustard necessary?
A: It adds a delicious tangy base, but you can substitute with vegan pesto, tomato paste, or even a layer of hummus for a twist.
Storing and Reheating the Tomato Tart
This tart is best enjoyed fresh, but leftovers keep surprisingly well. Store any remaining slices in an airtight container in the fridge for up to 3 days.
To reheat, place the tart in a preheated oven at 350°F (175°C) for about 10 minutes, or until the crust crisps back up and the vegetables are warmed through. Avoid the microwave — it tends to make the puff pastry soggy. You can also enjoy the tart cold or at room temperature for a light lunch or picnic option.
Similar Recipes On My Blog
French Tomato Tart (Easy Vegan Tarte à la Tomate)
Ingredients
- 1 tablespoon olive oil
- Salt & black pepper to taste
- 1 teaspoon dried oregano
- 1 sheet vegan puff pastry
- 2 –3 tablespoons Dijon mustard
- 6 –8 heirloom tomatoes thinly sliced (use a mix of colors for wow factor)
- 1 small zucchini thinly sliced
- Fresh basil for serving
Optional: caramelized onions or vegan cheese for extra flavor
Instructions
- Preheat the oven to 350°F (180°C).
- Roll out the vegan puff pastry onto a pie mold or flat on a baking sheet, lined with parchment paper. Use a fork to poke small holes all over the base to prevent the crust from expanding. Bake it for 5 minutes, just enough to lightly set it (this helps avoid a soggy bottom).
- Spread a layer of Dijon mustard over the partially baked crust using the back of a spoon.
- Arrange tomato and zucchini slices on top, slightly overlapping them in a spiral or layered pattern. Gently press them down with your fingers to help them settle.
- Drizzle olive oil over the top, then sprinkle with oregano, salt, and pepper.
- Bake uncovered for 15 minutes. Then cover the tart loosely with foil and bake for another 10–15 minutes (total 25–30 minutes) until the edges are golden and the veggies are soft and juicy.
- Let cool for a few minutes. Top with fresh basil and optional extras like caramelized onions or vegan cheese if desired. Slice and serve warm or at room temperature with a side salad.
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