Vegan Antipasto Tart in Vegan No-Fuss Puff Pastry Crust

Yield: 4 servings

***My 100th Post!***

This main course was born out of a desire for a balanced meal starring fresh raw tomatoes because to cook them this time of year would be a sacrilege. The crust makes use of Ina Garten, the Barefoot Contessa’s, technique for making a rim that is as easy as pie. The filling is a melange of fresh uncooked “slicing tomatoes,” white beans, and Mediterranean items found on the increasingly common grocery store antipasto bars. A tahini dressing lightly binds the ingredients together. So, while this meal is pretty enough for company, it is simple enough for a weeknight family dinner.






For this recipe and some 170+ more,
I invite you to purchase my first cookbook:

The Blooming Platter:
A Harvest of Seasonal Vegan Recipes

Vegan Heritage Press
Spring 2011

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4 comments

  1. yum! i have yet to try working with vegan puff pastry, but it's a great idea! you can easily put whatever veggies are in season and just bake it off. this looks so good–i am obsessed with tahini dressing.

  2. You'll be amazed at how easy and tasty it is. You're right: just bake the crusts and fill with whatever, even fruit! In fact, the crusts, once cooled and wrapped in foil, will keep nicely. Like all breads, they don't reheat well in the microwave–they lose their crispiness–but they do reheat beautifully in a preheated 350 degree oven for about 5-8 minutes. I should add that tip to the recipe. And I agree with you totally about tahini. It is so incredibly versatile. Please let me know what you end up filling your tart shells with in other seasons! Thanks for commenting,

    ~Betsy

  3. Awesome! I did something similar with phyllo triangles for an appetizer for a party. I just went to the olive bar and got some olives, artichokes, marinated mushrooms, roasted red pepper, garlic. Chopped in Vitamix like a salsa, then drained and filled the phyllo triangles. I'll have to add some beans next time- great idea!

  4. Great idea, Lea! Thanks for sharing. Isn't it amazing that both prepared phyllo and puff pastry are vegan?! What treats! Your mixture sounds super, but the beans do boost the protein a bit. I created another version of this a year or so ago that didn't work so well, as it got soggy during the baking process. I didn't bake the shell first and I used hummus as a bottom layer. With the puff pastry, blind baking seems to be the ticket for moister ingredients that don't "set-up."

    I have an appetizer coming up I think you'll love. Stay tuned…

    ~Betsy

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