Heirloom Tomato Puff Pastry

Sweet, luscious heirloom tomatoes and caramelized onions are nestled in flaky puff pastry. Use different types and colors of tomatoes for a striking presentation. It makes a great appetizer!

Serves: 16Hands-on: 1 hourTotal: 1 hour 25 minutesDifficulty: Medium

Serves: 16

Ingredients

  • 1 package (17.3 oz.) vegan puff pastry, thawed
  • 8 oz. vegan cream cheese
  • 2 Tbsp. soymilk
  • 1 tsp. sea salt, divided
  • ½ tsp. cracked black pepper, divided
  • 3 Tbsp. chopped basil
  • 5 Tbsp. olive oil, divided
  • 4 cups thinly sliced onion
  • 2 cloves garlic, peeled and minced
  • 1½ lbs. heirloom cherry tomatoes, halved

Directions

  • Divide puff pastry dough in half. On a lightly oiled floured surface, roll each half of puff pastry dough to a 12" × 12" square. Cut 2 circles (6") from each square so that you have a total of 4 circles. Place the circles on parchment-lined baking sheets. With a sharp knife, make small score lines around each circle of dough, about ¼" from the edge to create a border. Dock the center area with the tines of a fork. Refrigerate until ready to fill.
  • In a medium bowl, combine cream cheese, soymilk, ¼ teaspoon salt, and ¼ teaspoon pepper. Mix until smooth. Stir in basil. Set aside.
  • Preheat oven to 425°F. Warm a large skillet over medium heat and add 3 tablespoons olive oil. When oil is hot, add the onions and the remaining salt and pepper. Sauté for 15 minutes; add garlic and sauté and additional 15 minutes, until onions are caramelized. Set aside.
  • Spread 3–4 tablespoons cream cheese mixture on each pastry puff circle, being careful to stay within the ¼" border. Divide the onion mixture evenly between the four circles. Slice cherry tomatoes in half, or larger tomatoes into ¼" slices. Arrange tomatoes on top of onion mixture. If using cherry tomatoes, place cut side up. Brush tomatoes and edges of dough with remaining 2 tablespoons olive oil. Sprinkle with additional sea salt and cracked pepper if desired.
  • Bake tarts until puff pastry is golden brown, about 20–25 minutes. Cool 10–15 minutes. Cut into quarters to serve.

Recipe Information

Serves: 16

Ingredients

  • 1 package (17.3 oz.) vegan puff pastry, thawed
  • 8 oz. vegan cream cheese
  • 2 Tbsp. soymilk
  • 1 tsp. sea salt, divided
  • ½ tsp. cracked black pepper, divided
  • 3 Tbsp. chopped basil
  • 5 Tbsp. olive oil, divided
  • 4 cups thinly sliced onion
  • 2 cloves garlic, peeled and minced
  • 1½ lbs. heirloom cherry tomatoes, halved

Directions

  • Divide puff pastry dough in half. On a lightly oiled floured surface, roll each half of puff pastry dough to a 12" × 12" square. Cut 2 circles (6") from each square so that you have a total of 4 circles. Place the circles on parchment-lined baking sheets. With a sharp knife, make small score lines around each circle of dough, about ¼" from the edge to create a border. Dock the center area with the tines of a fork. Refrigerate until ready to fill.
  • In a medium bowl, combine cream cheese, soymilk, ¼ teaspoon salt, and ¼ teaspoon pepper. Mix until smooth. Stir in basil. Set aside.
  • Preheat oven to 425°F. Warm a large skillet over medium heat and add 3 tablespoons olive oil. When oil is hot, add the onions and the remaining salt and pepper. Sauté for 15 minutes; add garlic and sauté and additional 15 minutes, until onions are caramelized. Set aside.
  • Spread 3–4 tablespoons cream cheese mixture on each pastry puff circle, being careful to stay within the ¼" border. Divide the onion mixture evenly between the four circles. Slice cherry tomatoes in half, or larger tomatoes into ¼" slices. Arrange tomatoes on top of onion mixture. If using cherry tomatoes, place cut side up. Brush tomatoes and edges of dough with remaining 2 tablespoons olive oil. Sprinkle with additional sea salt and cracked pepper if desired.
  • Bake tarts until puff pastry is golden brown, about 20–25 minutes. Cool 10–15 minutes. Cut into quarters to serve.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat16g
Saturated Fat6g
Cholesterol0mg
Sodium320mg
Total Carbohydrate17g
Dietary Fiber3g
Sugars4g
Protein4g