A sweet and savory appetizer or side that’s elegant, easy to make, and absolutely delicious. These Easy Vegan Tomato Tartlets are a terrific recipe for a gathering of any size.

A Holiday Classic

Although tartlets probably aren’t the first thing that crosses your mind for a holiday recipe, this is one treat we indulge in every year at Thanksgiving.

For the first holiday away from home in NYC, my sister Amy and I made a version of these delightful tartlets. We were hooked. However, over the years the recipe has been tweaked and eventually modified for a vegan lifestyle, but the bones of the recipe never changed: a flaky crust, fresh tomatoes, and an herby sauce. Yum, yum, and YUM.

Vegan Puff Pastry

Not all puff pastry is vegan, so you will want to be sure to read labels carefully. Additionally, you can check out this helpful blog post by LivingMyVegLife.com to help identify which puff pastry brands are in fact vegan.

Furthermore, if you can’t locate puff pastry, we have also used filo dough. If you do opt for filo dough, we recommend cutting it into squares for this recipe rather than circles because then it’s easier to work with.

WHAT YOU WILL NEED:

Tomatoes – Tender and juicy, tomatoes burst in your mouth as you eat these crispy tartlets.
Shallots – Although a chopped onion can also be used, we prefer shallots because of their sweet and mild flavor.
Garlic – Adds depth of flavor to these tartlets, bringing them to the next level.
Puff Pastry – Light and crispy, puff pastry is the perfect platform for these savory bites.
Basil – A sprinkle of fresh chopped basil brings everything together and brightens up your senses.
Vegan Aioli – Tangy and creamy, a drizzle of this homemade Vegan Lemon-Dill Aioli is the perfect finish to these tartlets. However, the dill in the aioli can also be replaced with fresh chopped basil to minimize the ingredients needed for these tartlets.

FAQ & Vegan Tomato Tartlet Tips:

Can you substitute another tomato for the cherry tomatoes?
- Yes, but we have found that smaller varieties of tomatoes, such as grape and cherry, lend themselves best to this recipe.

Can these tartlets be reheated?
- Yup! They actually re-heat in a microwave remarkably well even after being refrigerated. However, we have also found that they can be enjoyed cold and actually prefer them that way so they retain a crispy, flaky crust.

Tip: Leave some tomato whole and cut some in half.
- By using a combination of both, the tomatoes fit better in the center of the tartlet and the cut tomatoes help create a juicy filling. Additionally, the tomatoes that were left whole provide a delicious juicy bite for an explosion of flavor.
Mix It Up
- Feel free to experiment with other fresh herbs including dill, parsey, or chives. Alternatively, instead of making your own vegan aioli, you can also use vegan sour cream or cream cheese instead.

An Irresistible Vegan Side or Appetizer

If you are looking for a beautiful and delicious plant-based side or app for your holiday gathering, look no further. These tomato tartlets with vegan aioli are bound to become a favorite you will want to make every year as well. Yay traditions! 💛

Finally, if you have made this tartlet recipe, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!

Easy Vegan Tomato Tartlets

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Author: Meatless Makeovers
Prep Time: 10 min.
Cook Time: 15 min.
Total Time: 25 min.
Yield: 18 Tartlets 1x
Category: Appetizer, Side
Method: Bake
Cuisine: American
Diet: Vegan

Print Recipe

Description

A delicious and beautiful plant-based side or appetizer, these easy vegan tomato tartlets come together with minimal ingredients and time. This simple recipe is perfect for Thanksgiving, Christmas, or any large gathering or event.

Ingredients

Scale

2 Tbsp Olive Oil
2 Shallots (Sliced)
16 oz. Cherry Tomatoes (Some Halved, Most KeepWhole)
2 Cloves Garlic (Minced)
17 oz. Package Puff Pastry
¼ Cup Fresh Basil (Chopped)
½ Cup Vegan Lemon-Dill Aioli

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Instructions

Defrost the puff pastry as per the directions on the package.
Preheat the oven to 400°F
Prepare the tomatoes, shallots, and garlic as directed above.
In a frying pan coated with 1 Tbsp of olive oil, sauté the shallots until they start to sweat. Approx. 2 minutes.
Next, add the tomatoes and minced garlic. Cook, stirring occasionally until the shallots have caramelized and the tomatoes start to break down. Approx. 5 minutes. Set aside.
Spread out the puff pastry and using a small bowl as a guild, cut them into circles. Arrange the rounds on a parchment paper lined baking sheet.
Score a circle around the center of the puff pastry rounds using a knife. Don’t cut too deep, just a thin cut will do. This will allow the pastry to rise up around the tomato mixture.
Spoon approximately 2 Tbsp of the tomato mixture into the center of each puff pastry round.
Lightly brush the outside of each tartlet with the remaining olive oil.
Bake for 10-15 minutes or until the outside of the tartlet is golden brown.
Remove from the oven and drizzle with the vegan aioli. Then, garnish with the fresh chopped basil and serve immediately.
Refrigerate any leftovers in the refrigerator in an airtight container for up to 5 days.