Heirloom Tomato Tart in Garlic Creme Fraiche

heirloom tomato tart vegan
heirloom tomato tart vegan

Ingredients

For the pastry

1 sheet puff pastry

1 tsp tamari

1 tbsp oat milk

1 tbsp poppy seeds

 

For the creme fraiche

50g Oatly creme fraiche

1 tsp garlic powder

 

200g heirloom tomatoes

large pinch salt

1 tsp dried basil

1 tsp dried thyme

 

Method

Preheat the oven to 200ºC and take the pastry out of the fridge to come to room temperature

Roll the sheet out onto a baking tray then fold over the edges to create a border

Mix the oat milk and tamari then brush over the edges and top with the poppy seeds

Gently prick the pastry base with a fork 7-8 times then pop in the oven for 10 minutes

 

Whilst the pastry is rising, mix the garlic powder with the creme fraiche and slice the tomatoes

 

Once the pastry has risen, take out of the oven, add the creme fraiche to the base then top with the sliced tomatoes*, sprinkle the dried basil and thyme on top, add a pinch of salt then pop back in the oven for a further 12-15 minutes

 

Take out and enjoy!

*To avoid a soggy  bottom, try draining off the tomatoes juice before adding to the pastry

 

heirloom tomato tart vegan
heirloom tomato tart vegan
heirloom tomato tart vegan
heirloom tomato tart vegan
heirloom tomato tart vegan
heirloom tomato tart vegan