Nondairy Cheese Tomato Tart

Dinner, Lunch, Vegan

Nondairy Cheese Tomato Tart is a healthy yet delicious lunch or dinner item.  I used some large beefsteak tomatoes, balsamic glaze and also added some everything bagel seasoning to enhance the flavor.



Nondairy Cheese Tomato Tart

nondairy shredded mozzarella cheese
2 tablespoon of olive oil
2 lb. of beef steak tomatoes, sliced
1 puff pastry
2 tablespoon of nondairy almond milk
2 tablespoons of everything bagel seasoning
2 tablespoons of fresh basil, chopped (or as desired)
balsamic glaze, optional
-Preheat the oven to 400F or according to directions for the puff pastry.
-Line a baking sheet with parchment paper and roll out the pastry and place it on a lined baking sheet.
-Use a sharp knife, to score the pastry along the edges about 2.5cm in from the edge. Sprinkle the everything bagel seasoning on the edges. Then use a fork to prick the pastry. Use a pastry brush to brush the edges of the tart with almond milk. Then brush the middle of the pastry with a little olive oil. Evenly sprinkle the vegan cheese over the pastry. Then add the sliced tomatoes to the tart. Drizzle olive oil on top.
Bake on the top shelf of the oven for 20 minutes or until the pastry has risen, and the tart is golden brown around the edges. Drizzle with balsamic glaze. Serve and enjoy!

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