Vegan Tomato & Basil Tart

Vegan Tomato & Basil Tart


Last night I went off to one of my very bestie’s house for dinner after another busy week with the Peachicks.  Miss J went and raided Aldi for some antipasti bits (those tomatoes with black pepper – yum!) and I provided the savoury tart – more beautiful beef tomatoes and caramelised onions in a wholewheat pastry shell.  All washed down with several cups of hot tea and lots of nattering – perfect end to a busy week.  I’m am now looking forward to a restful weekend – well as restful as it can be with a week’s worth of 3 Peachicks and a hubby’s mess to clean up!


The girls had an INSET day on Monday so we spent the day at the zoo (yes I do think we should have our own parking space!).   E wanted to show her sister’s the new little rhino who has just arrived at Marwell.  The weather was ok and the girls had great fun as always!  They love the new Wild Explorers part of the zoo where the zebra, oryx and rhinos live.  This was the view from the old safari truck you can stand on and look out over the paddocks!


Tuesday was a very emotional day, an interview in the morning for a job I REALLY wanted (and got!) followed by a beautiful Thanksgiving memorial service for a special baby girl and finished with a very yummy takeaway at the in-laws with a much needed glass of pink.  For my interview I made playdough (I’ll post my failsafe recipe this weekend) which the littlies used to make spiders with straws & sticks and then playdough sandwiches with post-it notes!  All great activities for developing language & little hand muscles essential to writing later on!

Then I spent two days working with another of my lovely friends which has been fab as I have missed working with her a lot since we both left our last mutual workplace!  I made even more playdough and spent another morning squishing and squashing and making snails!  Can you tell I am a big kid really?!

AND finally Friday I popped into my new workplace with Elodie to sort out some paperwork and ended up staying for a few hours (blowing bubbles in soapy water!) before meeting Daddy for lunch and then picking up the rest of the Peachicks from school.

Thankfully aside from cleaning, swimming lessons this afternoon (and me clocking up a few more miles for my Channel Swim Challenge) we have a very quiet weekend planned!  I am definitely looking forward to curling up tonight with hubby and a large glass of pink!

Anyway, the tart – I had decided I was going to contribute something a little bit more special to our girls night in and I really don’t make pastry very often.  Being that we were all out of white plain flour (bucket loads of self raising!) the pastry case for this tart is a wholewheat one.  I find that bread flour often works much better for pastry – probably because we buy really cheap flour and I like the added taste (and nutritional value) of using wholemeal flour.

Being short on time and out of ready roll I went for a shortcrust pastry but this tart would work really nicely with puff pastry too!




8oz wholemeal bread flour3 small onions caramelised*
5oz Dairy free margarine1 large tomato thinly sliced
4tbsp cold water1 mushroom thinly sliced
Handful of basil leaves


*slowly caramelise the onions in a non-stick frying pan over a low heat with 1tbsp Apple Cider Vinegar, 1 tbsp dairy free margarine, 1tbsp of Olive Oil and a splash of water.   OR use caramelised onion relish from a jar!



For the pastry:

Make the pastry first as it needs to rest in the fridge for 30mins.  Rub the flour and margarine together until it makes breadcrumbs.  Then add the really really cold water 3tbsp first, (you might need the 4th) and squish together into a dough.  Wrap in cling film and chill for 30mins or until the filling is ready and you realise you need to leave about 20minutes ago!


For the Tart:20151106_162135

Roll the pastry out as thick as you like – I like thin pastry.  I roll it out on the piece of bake-o-glide that is going in the bottom of the pie tin so I know I have rolled it out big enough and it doesn’t stick on the worktop.


Lift the pastry into the pie tin by first rolling half of it over the rolling pin (avoids putting finger nails through the pastry).  Make sure the piece of bake-o-glide goes into the tin.


20151106_162511Neaten up the edges by first rolling the rolling pin over the top of the pie tin and then making a ‘crust’ to make the edges look tidy.  (No, I don’t think that makes sense either but I couldn’t think of any other way to word it! LOL!).


Then blind bake for around 15mins – I line the pastry shell with a larger circle of bake-o-glide and weigh it down with the white rice we always have in the back of the cupboard from failed experiments to feed it to Elodie to see if she has a reaction!



Line the pastry case with a layer of caramelised onions, making sure you cover the entire bottom.  Next layer the tomato slices around the outside of the tart, add a mushroom slice to each one and overlap to create a ring.  This should leave a hole in the centre over which you can then lay another tomato slice.  Add some fresh black pepper and sea salt.

Bake for around 25-30mins at 180C until the pastry is cooked all the way through.


Drizzle over a little more olive oil and sprinkle on some fresh basil leaves.  Serve with a nice dressed salad or as we did, sliced as part of nibbles! 



I’m going to add these to the Free From Fridays link up over at the Free From Farm.  Better late than never – Sorry!!

Free From Farmhouse

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