Bethany's Vegan Kitchen

These savoury tarts consist of golden flaky puff pastry, dairy free soft cheese, colourful cherry tomatoes and herbs. Perfect hot or cold, they would make for a lovely summer dinner, served along with a fresh green salad and potato salad

Yield; Eight tarts (245kcal per tart) Cook time; 10-12 minutes

You’ll need;

1. 400g/14oz cherry tomatoes, I used a colourful mix but you can use any you like
2. 375g/13oz ready rolled puff pastry, I used Tesco’s own brand
3. 8 teaspoons of dairy free soft cheese, again I used Tesco’s own brand
4. One quarter of a teaspoon of both dried oregano and dried basil
5. Salt and black pepper to taste

Method;

• Allow the pastry to come to room temperature before rolling out, while that’s happening preheat your oven to 220ºC/200ºC fan assisted/400ºF.
• Slice your cherry tomatoes in half if they’re small, or into three or four if they’re larger

• Next, unroll the pastry and slice it into eight equal pieces. Add a teaspoon of soft cheese to each and spread it out. Top with cherry tomatoes, herbs and sprinkle over a little salt and black pepper. Finally using a sharp knife, score a line around the tomatoes, this will help the pastry puff up in the oven
• Then bake for 10-12 minutes, or until the pastry is golden and cooked. Leave to stand for a couple of minutes before serving, or leave to cool completely and serve cold