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.
Holding a garden party or a Mother’s Day lunch and need a quick sharing appetizer or a side dish that you can throw together in under 30 minutes? This vegan spring vegetable tart is definitely the one!
Let’s have a quick run down on what you’ll need and how to make it.
Key ingredients
- Ready made puff pastry (just make sure it’s vegan)
TIP: take the puff pastry out of the fridge 30 minutes before cooking to allow it to get to the room temperature. It makes the pastry more pliable and less prone to tear. - Sesame seeds to give that crust an extra crunch (you can use any other seeds of your choice: pumpkin seeds, sunflower seeds or flaked almonds would go well too).
- Vegan cream cheese (I used this one)
- Vegan pesto (either shop bought or homemade)
- Lemon juice & zest
- Cherry tomatoes – I’d really recommend using cherry tomatoes on the vine as they have much more flavour and sweetness
- Tenderstem broccoli (if you’re not keen on broccoli, seasonal asparagus would work really well instead of broccoli
How to make vegan spring vegetable tart. Step by step.
Step 1
To start with, 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 for 12-15 minutes until golden brown and crispy.
Step 2
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.
Step 3
In the meantime, make the cream cheese filling by combing cream cheese, pesto, lemon zest and lemon juice. Season with salt & pepper and mix well.
Step 4
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.
Step 5
Finally, garnish the spring vegetable tart with fresh basil and pine nuts. Serve warm.
Can I make it gluten free?
Yes, you can. Just opt in for gluten free puff pastry and you’re good to go.
Can I make it in advance?
This recipe is best eaten straight out of the oven, so the pasty remains crispy and fresh. If you’re planning on making it ahead, you can prepare the cream cheese filling a day before and store it in an airtight container in the fridge. It only takes 15 minutes to bake the pastry and roast the vegetables.
How to store leftovers
Although I personally prefer to eat this vegan savoury tart warm, it tastes great cold too. It makes it a perfect tart for all the summer picnics! Once baked and cooled, store it in an airtight container in the fridge. It’ll last for 2-3 days.
Looking for more vegan spring recipes?
Try some of the favourite tried and tested recipes here:
- Vegan asparagus tart
- Super easy spring green salad
- Superfood salad with red chicory, blood oranges & red cabbage
- Asparagus tart with pea & mint pesto
- Orzo pasta salad
In closing, if you recreate this vegan spring vegetable tart at home, I’d love to hear your comments and feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest so I don’t miss them.
Stay healthy and keep safe.
Healthfully yours,
Tania x
Vegan spring vegetable tart with tenderstem broccoli & tomatoes
Ingredients
- 320 g puff pastry sheet
- 2 tablespoons vegan butter (or olive oil) melted
- 3 tablespoons sesame seeds
- 220 g tenderstem broccoli
- 200 g cherry tomatoes on the vine
- 2 tablespoons extra virgin olive oil
- 340 g vegan cream cheese
- 2 tablespoons vegan pesto
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Salt & pepper to taste
- Fresh basil & pine nuts for garnish
Instructions
- 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.
love how colorful this tart is! plus it’s got such great flavors.
Thank you Rebecca x
Such an absolutely gorgeous springtime tart! I love all that vibrant color and the addition of the tenderstem broccoli. Yum!
Thank you Tara x
Stunning!! It’s a masterpiece! I love the flavor combination, it’s perfect for springtime. I can’t wait to try this recipe. Thanks for sharing!
Thank you so much!
Love the vibrancy of this dish! Such a yummy dish to use up all the spring vegetables!
Thank you!
This tart is so gorgeous and just screams spring!! Can’t wait to make it when we have a few friends over for dinner next week!
Thank you so much! x
Omg so fresh and delicious! I didn’t add the sesame seeds, but everything else I did as written . Such a keeper for springtime!!
Thank you so much. I’m glad you enjoyed the recipe!