Puff Pastry Tomato, Onion & Vegan Feta Tart

A golden Greek style puff pastry tomato and red onion tart with vegan feta cheese. Free printable recipe.

What a tart

I love a puff pastry tart.

This tomato, onion and feta tart is my latest and it's definitely a keeper.

I call this a tart, but would you call this a pie? 

We wouldn't call this a pie here in the UK as a pie has pastry all round, a pastry lid or at least some depth to the filling. I have a feeling it might be a pie elsewhere in the world.

Maybe you would call my Butternut, Red Pepper & Potato Puff Pastry Plait a pie, but maybe not.

What would you call it?

2024 UPDATE 

Shrinkflation has hit. Ready rolled puff pastry used to be a standard 375g across big brands and supermarket own brands.

It's now shrunk to 320g (Jusrol, Tesco & Asda, maybe other supermarkets too) which can make a big difference (you end up with too much filling).

So be aware you may need extra pastry.

Ready Rolled Puff Pastry

I started this tart with ready rolled puff pastry, because life is too short to make your own puff pastry.

If you make your own, I tip my hat to you and marvel at all your free time. I personally don't have much free time at all, so shop bought puff pastry it is and for a sharp rectangle of pastry, make that ready rolled. Even easier.

My tip is to take it out of the fridge and out of the box for 20-30 minutes before you need it to let it come to room temperature and so it doesn't rip as you unfurl it.

For more delicious puff pastry recipes, check out 50 BEST Plant-Based Puff Pastry Recipes for Vegans.

Constructing a tart

I scored a border around the edge of the pastry with a knife, being careful not to cut all the way through. This will puff up as it cooks.

Tarts like this are usually brushed with milk or beaten egg to give it a golden finish, but I use olive oil and it does the same job.

I brushed the border with olive oil and spread the inside of the tart with free-from pesto. Tomato puree or sundried tomato puree also makes a good base flavour for your tart.

I topped the pesto base with slices of juicy ripe red slices of tomato, caramelised red onion, then I sprinkled on some dried oregano and crumbled over some vegan feta.

Violife Vegan Feta

Yep, I'm going to rave about Violife again. I'm currently working my way through some of their range I haven't tried yet. I made smoky red pepper and cheese bean burgers with their smoked cheese with a slice of their original cheddar slices melted over the burger. 

The next cheese on my list was their Greek vegan feta.

It's creamy, crumbly with a touch of salt just like regular feta cheese and is great crumbled over salads, but also good on tarts and in pastry parcels.

As much as it crumbles like feta, it does melt on a tart, but I like that extra layer of flavour, so I crumble some over the tart before baking it and then crumble more over it when it comes out the oven before I serve it. Double whammy!

Oh and  this cheese is a good source of Vitamin B12. BOO YAH!

How to serve a puff pastry tart

I served my tomato, onion and feta tart warm with baby potatoes, tossed in a little olive oil and herbs, Tenderstem broccoli and carrot sticks. It was a really tasty and filling meal.

I also serve tarts like this warm with baby potatoes and a dressed salad or cold in my lunchbox with some crunch vegetable sticks on the side.

You could also serve a tart like this warm with corn on the cob and spicy sweet potato wedges as I did with my easy Mediterranean tarts or with roast potatoes and vegetables and gravy as I serve my Mushroom, Lentil and Nut Wellington, which is great for Sunday dinner, Thanksgiving or Christmas dinner.

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dinner

Mediterranean, vegan, vegetarian

Yield: 6 slicesAuthor: Jacqueline Meldrum

Puff Pastry Tomato, Onion & Feta Tart

A golden Greek style puff pastry tomato and red onion tart with vegan feta cheese.

prep time: 20 minscook time: 20 minstotal time: 40 mins

ingredients

• 375g ready rolled puff pastry
• 1 tbsp olive oil, plus a little extra for brushing the pastry
• 1 red onion, finely sliced
• 3-4 tbsp free-from pesto (or your regular pesto)
• 3-4 ripe red salad tomatoes
• 1 tsp dried oregano
• 100g feta cheese or vegan feta
• a good grinding of black pepper
• a few small basil leaves for serving

instructions

1. Take your pastry out of the fridge 20 - 30 minutes before making your tart.
2. Saute your onion until soft and starting to caramelise in the olive oil.
3. Preheat your oven to 200c/180c fan/400f/gas mark 4.
4. Unroll the pastry, if it is on baking paper, transfer it straight onto your baking tray.
5. Score a border around the edge of your tart, not cutting all the way through, then brush the border with olive oil and fill the inside of the tart with pesto. Spreading it evenly.
6. Slice your tomatoes and place them over your tart to fill it.
7. Scatter the onion across the tart.
8. Season with black pepper and a sprinkle of dried oregano.
9. Crumble half the feta over the tart.
10. Bake for 20-25 minutes until golden.
11. Cut into 6 slices and crumble the rest of the feta over the tarts and throw on some fresh basil leaves.
12. Serve warm with salad or vegetables.
13. Enjoy!

calories
393

fat (grams)
28.6

sat. fat (grams)
9.3

carbs (grams)
29.6

protein (grams)
4.8

sugar (grams)
1.8

Created using The Recipes Generator

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You may also like to try my Cheesey Vegetable Puff Pie, which can be veggie or vegan and is a fabulous weekend dinner dish.


Disclosure: I created this recipe to promote Violife vegan cheeses. I was not expected to write a positive review and any opinions expressed are my own.