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Cherry Tomato Tarts

August 16, 2012 by epicureanvegan

Cherry Tomato Tarts -- Epicurean VeganDon’t you love summer tomatoes? This is the first year we’ve had a garden. For Mother’s Day this year, The Hubby built me three large raised beds and they are overflowing with a bounty of tomatoes, lettuce, and peas. Several days a week, we’re needing to pick more ripened tomatoes.

Cherry Tomato Tarts -- Epicurean Vegan

So, what to do with all of them? (Besides snack on them, of course)? Make some fresh tarts! I had some leftover puff pastry in the freezer, so I used that. Otherwise, you can make a quick dough yourself. Check out this easy recipe. And thank goodness for fresh herbs…the piece de resistance!

Cherry Tomato Tarts -- Epicurean Vegan

INGREDIENTS:
1 puff pastry dough sheet
2 C cherry tomatoes, halved
2-3 Tbs fresh rosemary, chopped
1 C fresh basil, cut into strips
Olive oil
Optional: vegan cheese shreds

DIRECTIONS:
Thaw the puff pastry dough per package instructions. Preheat the oven to 400. On a flowered surface, roll the dough out to about 11×7. I used the bottom of a tart pan to cut out 4″ circles. I had some dough left, so I made some very ghetto-looking ones with the rest.

Cherry Tomato Tarts -- Epicurean Vegan

This would also work if you wanted to make a full-pan tart, like this asparagus one. Using a fork, aerate the dough and bake for 3-5 minutes. If using, sprinkle a little Daiya cheese on the tarts, then layer on some basil and tomatoes. Sprinkle with rosemary.

Cherry Tomato Tarts -- Epicurean Vegan

Bake for 8-10 minutes, then drizzle some olive oil on the tarts. Bake another 5 minutes, or until they begin to brown around the edges.

Cherry Tomato Tarts -- Epicurean Vegan

Enjoy!

Cherry Tomato Tarts
 
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Author: Epicurean Vegan
Ingredients
  • 1 puff pastry dough sheet
  • 2 C cherry tomatoes, halved
  • 2-3 Tbs fresh rosemary, chopped
  • 1 C fresh basil, cut into strips
  • Olive oil
  • Optional: vegan cheese shreds
Directions
  1. Thaw the puff pastry dough per package instructions. Preheat the oven to 400. On a flowered surface, roll the dough out to about 11x7. I used the bottom of a tart pan to cut out 4" circles. I had some dough left, so I made some very ghetto-looking ones with the rest.
  2. This would also work if you wanted to make a full-pan tart, like this asparagus one. Using a fork, aerate the dough and bake for 3-5 minutes. If using, sprinkle a little Daiya cheese on the tarts, then layer on some basil and tomatoes. Sprinkle with rosemary.
  3. Bake for 8-10 minutes, then drizzle some olive oil on the tarts. Bake another 5 minutes, or until they begin to brown around the edges. Enjoy!
3.4.3177

Filed Under: Appetizers, Breads, Sides Tagged With: cherry tomatoes, fast and easy, garden tomatoes, puff pastry, tarts, tomato tarts, vegan tarts

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The Epicurean Vegan is devoted to those wanting to eat healthy, save animals, and reduce their carbon footprint. My decision to go vegan started out as a quest to get healthier, but the more I learned about veganism, the more I realized how damaging the meat and dairy industries are to the environment and, of course, the animals. And it is for these reasons, that I would never go back to eating or wearing animal products. Ever.
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