Vegan, vegetarian, gluten-free, egg-free and nut-free
What I miss about being both gluten-free and vegan is the lack of snack -type food available in Delis and pastry shops.
They do have on sale vegan or gluten-free savoury pasties and pastries but very rarely can I purchase something that is both.
I must admit I get pasty envy when I see people eating that pastry enclosed favourite.
Just to have something savoury without turning on the oven would be lovely and stop me feeling left out. It must be awful for families with children with dietary differences.
So I have started to create a range of savoury pastry delights such as pies, flans, tarts and pasties.
These can be changed to suit your needs and any allergies.
These handheld tarts are perfect for lunches, buffets, picnics and BBQs
Can they be frozen?
Yes they can. They can be frozen for up to 3 months. Freeze double wrapped in cling film for a freezer bag. They can be stored in the fridge for up to 5 days well wrapped.
For this recipe you need puff pastry. This pastry is the one normally bought and not homemade. The main one is made by Jus Rol which is both gluten-free and vegan. I will be adding a recipe for gluten-free puff pastry.
For this recipe you need a vegan cheese that melts, so a mozzarella or cheddar type, just one you like. This is the link to my recipe for Mozzarella vegan cheese.
I have used homemade basil pesto this time but you could use roasted pepper or tomato pesto, or you could use tapenade for a different savoury kick.
These are the ones you find in a deli or from a jar in the supermarket. You could also use roasted peppers instead.
“Cheese” and Tomato Tartlets
Delicious puff pastry cheese and tomato tart which is both vegan and gluten-free
- Preheat the oven to 200C and line a large baking tray with baking parchment.
- Unroll your pastry and divide it into 6 equal squares. Using a small sharp knife and score a 1 cm border around the pastry pieces ( being careful not to cut all the way through).
- Lay these onto the lined baking sheet, just leaving a small gap between each one. Using a fork gently prick the central area of the tarts.
- Start by spreading the pesto on the centre of the tart, at least a tsp. This five the tarts a lovely savoury kick.
- Sprinkle or place some of the cheese on the tarts and then layer on the tomatoes how you wish and then tuck the remaining around the tomatoes. Add some slices of sun-dried tomatoes and finish with a drizzle of olive oil.
- 1. If you are using shop-bought pesto them do check the ingredients to make sure it is vegan and gluten-free.
- Roasted Fresh Tomato Sauce
- We all Scream for Ice Cream
- Vegan (Tofu) Schnitzel
- “Cheese” and Tomato Tartlets
- Coffee & Walnut Cupcakes
If you make this, don’t forget to tag me on Twitter as @veganalchemist1 or on my Facebook page https://www.facebook.com/thegfveganalchemist I love seeing your versions of the recipes. I would love to hear your comments too.