It's summer food time!

Ready for a summer delicious and fresh baked treat? I know, but this tomato tard is fresh because of the tomatoes and at the same time, it is crunchy and cheesy because of the puff pastry! So follow the recipe and enjoy!

Enough chitchat! Here is the recipe!


• One sheet of vegan puff pastry
• One or 2 tablespoons of Dijon mustard
• Half a cup of shredded vegan cheese
• 1/4 cup of breadcrumbs
• 2 to 4 tomatoes, sliced into a quarter-inch size
• Salt to taste
• Ground black pepper to taste
• Dried oregano, or any other dried herbs of your choice
• Vegan Parmesan cheese
• Vegan eggwash replacer:
• 1 tablespoon vegan mayo
• 1/2 tablespoon ketchup
• 3 - 4 tablespoons unsweetened vegan milk


  • 1.
    Remove the puff pastry from the fridge 30 minutes before using it
  • 2.
    Spread the puff pastry on a baking sheet, leaving the parchment paper under it
  • 3.
    Score the borders with the black of a knife then fold it
  • 4.
    Prick the center of the first pastry with a fork so it doesn’t puff up while baking
  • 5.
    Spread the Dijon mustard then add the vegan shredded cheese, the breadcrumbs, the sliced tomatoes, salt, and pepper, the dried herbs, and the vegan Parmesan cheese
  • 6.
    Brush the folded borders of the puff pastry with the vegan mayo, ketchup, and milk mix
  • 7.
    Put the tart in at 200°C 400°F preheated oven for 20 minutes
  • 8.
    Drizzle some olive oil on top and add some fresh basil leaves before serving.
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