Vegan Olive, Tomato & Basil Swirls

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!*

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!

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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!

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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!

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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!

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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!

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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!

Jamie

 

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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Pin for Later:

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!

~

 

Recipe: Vegan Olive Tomato & Basil Swirls

Vegan Olive Tomato & Basil Swirls
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5 from 6 votes

Vegan Olive Tomato & Basil Swirls

These Vegan Olive Tomato & Basil Swirls are packed with lovely Mediterranean flavours and the perfect way to show off the fruity flavour of Olive Oil.  They are dairyfree & eggfree and can be easily adapted for coeliacs by using glutenfree puff pastry!  These swirls are perfect for 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.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16 swirls
Author Midge

Ingredients

  • 500 g Ready Made 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 Black Pepper
  • 1/2 tsp Vegan Parmesan (Violife)
  • 3 tbsp Olive Oil

Instructions

  • 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!
    Vegan Olive Tomato & Basil Swirls
  • 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

 

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30 thoughts on “Vegan Olive, Tomato & Basil Swirls”

  • YUM! These sound so nice – and I love the tip about using a muffin tray, will have to try that next time. Definitely agree with you that adding more olive oil into your child’s diet rather than margarine sounds the best way to go – the ingredients on margarine scare me slightly!! Eb x

    • I try not to look at the dairyfree margarine ingredients too much – it reads like a science experiment! The muffin tin is really good as long as you don’t make the roll too thick otherwise the middle pops out and makes unicorns – which obv E absolutely loves being that she is currently unicorn obsessed!! x

  • Oh yum, these look scrumptious! It’s hard to beat a good olive oil, it brings so much flavour and I can just taste these thinking about it! #CookBlogShare

    • Thank you! I know you can get gluten free puff but haven’t really investigated the other ingredients as they often have egg in! Let me know if you find anything! x

  • These sound lovely – I have a packet of puff pastry that needs to be used up and this sounds like a great use for it. Thanks for linking up with #CookBlogShare

    • Thanks Mandy, they are really yummy and I love the fact that you could hide allsorts in the paste for the middle! Not been brave enough to hide fennel in them yet but I’m contemplating it as noone in this house likes it!

  • These babies look delicious. Just use ‘free from’ pastry and they’ll also be gluten-free! I love Violife; it such a good cheese substitute, isn’t it?The addition of olives in there makes me hungry: I would eat olives every day 🙂 Thanks for joining in with #FreeFromFridays.

    • Thank you, we eat a lot of Olives in this house so its nice to use them in different ways! Yes thank goodness for ready-made puff! Its great that there are so many different ones readily available now so that you can cater for everyone! Agree about the Violife – we just discovered the parmesan alternative before xmas and have to say are big fans! Sadly we can only get that and the cheese blocks around here. x

  • Wow, these look delicious and a great way to use up those old tomatoes. Next time I get some puff pastry I shall be giving these a try, Chloe #FreeFromFridays

  • They look so good midge, love the flacours and all of those gorgeous flaky laminations in the pastry (and who cares if it’s shop bought when it’s so good!) I have to admit that I had no real appreciation that your daughter had to even avoid things like margarine – it’s a very good point that toast crumbs would contaminate it for her! Great idea to use so much olive oil – after all it’s so good for us isn’t it 🙂
    Angela x

    • Thank you! They were really yummy, LOVE olives & tomatoes such a fab combination! Weirdly the Peachicks can tolerate butter better than normal margarine as butter is mostly milk fat whereas margarine tends to include milk in it! x

  • Fab MIdgie! These sound lovely.
    My favourite olive oils have been Greek too. The flavours are amazing!
    As someone who was involved in the Jamie’s Italian infographic campaign, it has been fascinating seeing what recipes people have come up with!

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