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
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.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Tomato Tartlet Recipe, Vegan Tomato Tartlets, Plant-based Side Recipe
