Quick and Easy Vegan Cheese and Tomato Tarts
Everything is pretty manic right now and with children not in school I wanted to come up with some super quick and easy recipes with very few ingredients.
These gorgeous little tarts only have 5 ingredients and take 5 minutes to prepare and 25 minutes to cook in the oven. They’re that easy to make that I think getting the kids involved in this one could be a great distraction for home schooling.
What is even better about these little tarts is that you can make them in bulk and keep them in a tin on the worktop ready for when the kids get hungry and need a little snack.
The added bonus is that these little tarts taste just like mini pizzas. We have kept these very simple using just our Garlic and Chive cheese and sweet multi-coloured tomatoes as the topping but you could experiment adding different veggies.
… and don’t forget to tag us in your creations @wildrootkitchen.
Quick and Easy Vegan Cheese and Tomato Tarts
Makes 12 Mini Tarts
Prep 5 minutes
Cooking time 25 minutes
Ingredients
500g Jus Rol Shortcrust Pastry Block
Vegan Butter for Greasing
Flour for Dusting
150g Wild Root Garlic & Chive Cheese
40 Multicoloured Cherry Tomatoes, halved
10g Fresh Chives, finely diced for garnish
Olive Oil
Salt and pepper
Preparation
Start by preheating your oven to 200 degrees and lightly grease 12 10cm tart tins with vegan butter. If you don’t have 12 tart tins you can do this recipe in batches. Alternatively you can use a muffin tray but these tarts will be even smaller (perfect for snacking) so this recipe will make approximately 20 extra mini tarts.
Roll out the pastry as thinly as possible on a floured work surface and cut out 12 small discs using an 11cm fluted cutter. Line the tins with the pastry, allowing it to overhang the edges, then prick the base with a fork.
Thinly slice the Garlic and Chive cheese and line the bottom of the tarts. Then add 8-10 tomato halves on top of the cheese. Sprinkle with salt and pepper and drizzle with a tiny bit of olive oil and pop in the oven for 25 minutes. If you’re using a muffin tray and your tarts are smaller they may cook in as little at 15 minutes so keep an eye on them.
Remove from the oven and sprinkle over some fresh chives. Eat warm or allow to cool and place them in a cake tin for later. These tarts are great warm and just as delicious eaten cold too.
