Vegan Olive, Tomato & Basil Swirls
Vegan Olive Tomato & Basil Swirls are so easy to make. Just spread the filling on the pastry, roll, bake & slice! Simple! Perfect for dairy free picnics, afternoon tea or for allergy & vegan friendly canapes for a party! The vegan cheese is optional, it acts like a seasoning, so if you leave it out you may need to add a little salt to the olive mixture. Just substitute the pastry for gluten free to make suitable for coeliacs!
*This is post was written with Jamie’s Italian but all opinions & recipe for Vegan Olive Tomato & Basil Swirls are my own!*
Extra Virgin Olive oil is one of my kitchen staples, its a must have ingredient in this house, so much so there is often more bottles of it on the wine rack than wine! You may have noticed it appears in a lot of the savoury recipes on The Peachicks’ Bakery. These Vegan Olive Tomato & Basil Swirls are packed with lovely Mediterranean flavours and the perfect way to show off the flavour of Olive Oil. They are dairyfree, suitable for vegans and easy to make gluten-free by using suitable puff pastry. Gluten free pastry is becoming more readily available in supermarkets but check the ingredients its not always soyfree or vegan; Jus-rol is a good one!
I knew that there were different kinds of Olive Oil but did you know there is a proper way to taste it? Nope me neither! Apparently it should be warmed slightly in a wine glass, swirled and then sipped. And did you also know that the flavours in each individual bottle of Olive Oil can be as varied as in wine?! I have teamed up with Jamie’s Italian to share a recipe using Olive Oil alongside their very handy illustrated guide to everything olive oil – The Jamie’s Italian Olive Oil Buyer’s Guide which can be found slightly further down this post!
Usually our stocks come back with us or the inlaws from various trips to France, its mostly Spanish in origin but the best bottle we had was a present from Greece… it was amazing! Sometimes I think we should take out shares in an olive grove as we use so much olive oil but there is a rational explanation for it taking up most of our wine rack!
Children with allergies can often find it hard to maintain their weight. It has been a constant struggle over the last few years to keep any on Millie and we were advised by the dietician to melt dairyfree spread into every meal. I have to admit margarine is not one of my favourite ingredients, its full of salt and has a mixture of different oils* in. Every extra step and extra ingredient is another possible point of cross contamination or allergy trigger. ALSO with margarine tubs comes toast crumbs and the contamination of whatever is in or on the bread! Olive oil was the perfect alternative for us. Its so versatile and there only one ingredient – Olives – an ingredient we can not only all eat but the Peachicks LOVE!
*Finding safe oils can also prove tricky when you have allergies to peanuts, soya beans and some seeds!
So now we all know how to find a great Olive Oil, it seems only right that I share the recipe for these lovely Vegan Olive, Tomato & Basil Swirls!
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Recipe: Vegan Olive Tomato & Basil Swirls
Vegan Olive Tomato & Basil Swirls
- 500 g Ready Roll Puff Pastry (most are dairyfree)
- 75 g Olives (from a jar!)
- 1 clove Garlic (Grated)
- 1/2 Red Onion
- 3 Tomatoes (overripe are best)
- 1/4 tsp Ground Black Pepper
- 1/2 tsp Grated Vegan Parmesan (Violife)
- 3 tbsp Extra Virgin Olive Oil
- Preheat the oven to 180C. Grease the holes of a muffin tin or line a baking tray with reusable silicone. ( I use Bake-o-glide) For these I generally use a flat bottomed muffin tin because then the swirls hold their swirly shape. The only downside is that if they are too wide they then puff out the top too and apparently end up looking like unicorn swirls!
- Next for the filling. Into a food processor put the olives, garlic, red onion, tomatoes, black pepper and vegan parmesan. Pulse until it is still a little bit chunky and scrape the sides of the processor down with a spatula.
- Turn the food processor back on and while it is running drizzle in the Olive Oil. Leave running for a few minutes until a thick paste forms - you can leave this with a bit of texture in it. Put this to one side while you sort out the pastry!
- For the pastry, cut into two blocks. Roll each block out into a rectangle - make sure the pastry is thin as it will puff up in the oven and you don't want your swirls to unroll. Well unless you have a hungry hoard of Peachicks around who will make them disappear for you!
- Spread half the olive mixture on each rectangle and roll them up... you want to roll the long edge - you end up with a long thin swirly log not a short fat one!
- With a sharp bread knife cut each log into 8 pieces and arrange them on your chosen baking tray. Bake for 20mins - or until the pastry is cooked through. I have a fan oven that can be a bit OTT so you may need a few extra minutes!
- These will keep in an airtight container in the fridge for a few days ready for lunchboxes!
OR for a slightly lighter version using an Olive Oil infused bread dough instead of pastry try these – Elodie’s Mediterranean Swirly Bread
We do love a linky at The Peachicks’ Bakery so pop back and find out which ones we have added these yummy Vegan Olive Tomato & Basil Swirls to!