This vegan tomato pesto tart is simple to put together and the perfect quick recipe for a hot summer evening. Fresh tomatoes, homemade vegan pesto and cheesy garlic breadcrumbs are spread over phyllo pastry and baked until deliciously crispy.
Not sure what to make for dinner tonight? Why not try this easy tomato pesto tart? You’ll need just a few basic ingredients to whip up this tasty vegan main dish.
For being a vegan recipe, it’s surprisingly cheesy tasting. That’s thanks to every vegan’s two favourite cheese substitutes: nutritional yeast and miso paste.
I use miso paste in my vegan pesto recipe to replace the parmesan and it’s also the secret ingredient in my vegan gumbo to give it that savoury umami taste which (in my opinion) is much more potent than nutritional yeast.
However, I still wanted a kind of parmesan sprinkle for the top of the tart and between the phyllo layers so nutritional yeast came in handy for that when mixed with toasted breadcrumbs and garlic.
So to make this vegan tomato pesto tart start by laying out a couple sheets of (thawed) phyllo pastry on a baking pan. One sheet was too small for my pan so I overlapped two sheets of phyllo. It’s ok if they hang over the sides a bit as you’re going to roll up the edges to make a crust when you’re done.
Between each layer of phyllo, brush over some olive oil and sprinkle the cheesy garlic breadcrumbs. I used an entire package of phyllo pastry but I forgot to count how many layers I made, I think I ended up with about 6 or 7 layers so I would have used like 12 – 14 sheets.
Once you’ve layered all the pastry, gently roll over the edges to make a crust, spread the vegan pesto over the top and arrange your sliced tomatoes.
I used Roma tomatoes from my garden, they’re a little bit smaller than ones you’d buy in the store (I don’t know what’s going on with that), but I prefer a paste tomato like Roma for this recipe as they won’t make the phyllo pastry soggy.
Pop that tart in the oven for about 35 minutes until it’s golden brown and crispy. A final sprinkle of garlic breadcrumbs and a few fresh basil leaves over the top and this summery vegan tomato tart is ready to be served!
For the vegan pesto
- 1 packed cup fresh basil (reserve some small leaves for garnish)
- ¼ cup walnuts
- 2 teaspoons white miso paste (or a tablespoon of nutritional yeast)
- 1 tablespoon lemon juice
- 1 clove of garlic
- 2 tablespoons olive oil
For the tomato tart
- 1 tablespoon olive oil, plus more for brushing between the phyllo sheets
- 1 clove of garlic, miced
- ¼ cup breadcrumbs
- 1 tablespoon nutritional yeast
- 1 package (thawed) phyllo pastry (mine was 250 grams)
- 6 – 7 Roma tomatoes, thinly sliced
- Salt and pepper
- Preheat the oven to 350°F (180°C).
- Place all the ingredients for the pesto in a food processor and blend.
- Heat 1 tablespoon of oil in a small pan over medium-high heat and add the minced garlic. Fry for a few seconds until fragrant then add the breadcrumbs. Toast, stirring frequently, for a few minutes until golden brown. Remove to a bowl and add the nutritional yeast.
- Lightly grease a baking pan or cover it with baking paper. Take a sheet of phyllo pastry and place it on your pan. My pan was large enough for two sheets of phyllo that overlapped in the middle. They also overlapped the edges of the pan a bit to fold into a crust later.
- Lightly brush with olive oil and sprinkle over a couple tablespoons of the breadcrumbs. Repeat with another layer of phyllo. I used the entire package of phyllo, which ended up being about 6 or 7 layers (12 – 14 sheets of phyllo in total). Reserve a bit of the breadcrumbs for the top.
- Gently roll over the overhanging edges to make a crust and brush them with olive oil. Spread the pesto over the top and arrange the tomato slices.
- Bake until golden brown and crispy – 35 to 40 minutes (or according to the directions on you phyllo pastry package).
- Remove from the oven, season with salt and pepper and sprinkle over the remaining breadcrumbs and fresh basil leaves. Tip: the easiest way to cut the tart is with scissors.
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Nutrition Information:Yield: 6 Serving Size: 1 square
Amount Per Serving: Calories: 196 Total Fat: 13g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 7mg Sodium: 231mg Carbohydrates: 17g Fiber: 3g Sugar: 4g Protein: 4g
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