Vegan spring vegetable tart with tenderstem broccoli & tomatoes
Tania Pilcher | Fit Foodie Nutter
This vegan spring vegetable tart with seasonal tenderstem broccoli and cherry tomatoes is one of the easiest recipes you’ll ever make in just under 30 minutes! Crispy puff pastry topped with creamy & zingy vegan cream cheese filling, roasted broccoli and sweet cherry tomatoes. A perfect quick & easy sharing recipe for spring & summer garden parties.
Score the puff pastry sheet gently with a knife to make a 1.5-2 inch border around the sides. Brush the sides with melted vegan butter (or olive oil) and sprinkle with sesame seeds. Prick the puff pastry sheet (inside the border) with a fork to stop it from puffing up in the oven. Bake in the oven at 220C/428F for 12-15 minutes until golden brown and crispy.
Arrange broccoli and tomatoes on a roasting tray. Season with salt and pepper, drizzle with olive oil and roast in the oven on a separate rack to the puff pastry.
To make the cream cheese filling, combine cream cheese, pesto, lemon zest and lemon juice. Season with salt & pepper and mix well. Set aside.
Place the cream cheese filling into the centre of the slightly cooled baked puff pastry sheet and spread evenly with a palette knife.
Top with roasted broccoli and cherry tomatoes and garnish with fresh basil and pine nuts. Serve warm.