Tomato Tart, Tomatoes on Toast and Bean and Tomato Stew
Tomatoes three ways! Tomato Tart, Tomatoes on Toast and Bean and Tomato Stew. Delicious!
Ingredients
Tomato Tart
- 500g tomatoes, sliced
- 300g all vegan puff pastry, cut into circles
- 3 tsp grain mustard
- Few sprigs of thyme
- Drizzle of olive oil
Tomatoes on Toast
- 4 slices sourdough
- 50ml olive oil
- 8 tomatoes
- 1 clove garlic
- Salt and pepper
Bean and Tomato Stew
- 100g cherry tomatoes, halved
- 1 shallot, peeled and sliced
- 3 large cloves garlic, peeled and diced
- 100g Pedron peppers
- 1 tsp paprika
- 1x 400g can butter beans, drained
- 50g roasted red peppers, diced
- 50ml white wine
- Salt and pepper
- Pesto
- 1 small bunch parsley, chopped
- 1 small bunch basil, chopped
- 2 cloves garlic
- Olive oil
- Vegan parmesan
- Pine nuts
- Rocket
Method
Tomato Tart
- Pre-heat the oven to 200C.
- Pop the pastry onto a large baking tray lined with paper. Using a butter knife, cut an edge all the way around about 1 cm and prick the centre all over with a fork.
- Spread over the grain mustard and evenly top with tomatoes. Sprinkle the thyme season with black pepper brush the edges with drizzle in oil and bake for 20 minutes.
Tomatoes on Toast
Drizzle half the olive oil over the bread and toast until charred. For the topping, halve the tomatoes and grate over a sieve and bowl with a box grater. Crush the garlic with a little salt until it resembles a fine paste and mix into the tomato pulp with the rest of the olive oil then spoon onto the toasts.
Bean and Tomato Stew
- Pop the tomatoes to the pan with the shallots and garlic and cook for 3 to 4 minutes until the tomatoes have broken down slightly. Then add the padron peppers, butter beans and roasted peppers.
- Pour in the wine, bring to the boil and season. Chop all the ingredients together for the pesto in a food processor.
- To serve spoon the stew onto a plate and top with pesto.
Ingredients
Tomato Tart
- 500g tomatoes, sliced
- 300g all vegan puff pastry, cut into circles
- 3 tsp grain mustard
- Few sprigs of thyme
- Drizzle of olive oil
Tomatoes on Toast
- 4 slices sourdough
- 50ml olive oil
- 8 tomatoes
- 1 clove garlic
- Salt and pepper
Bean and Tomato Stew
- 100g cherry tomatoes, halved
- 1 shallot, peeled and sliced
- 3 large cloves garlic, peeled and diced
- 100g Pedron peppers
- 1 tsp paprika
- 1x 400g can butter beans, drained
- 50g roasted red peppers, diced
- 50ml white wine
- Salt and pepper
- Pesto
- 1 small bunch parsley, chopped
- 1 small bunch basil, chopped
- 2 cloves garlic
- Olive oil
- Vegan parmesan
- Pine nuts
- Rocket
Method
Tomato Tart
- Pre-heat the oven to 200C.
- Pop the pastry onto a large baking tray lined with paper. Using a butter knife, cut an edge all the way around about 1 cm and prick the centre all over with a fork.
- Spread over the grain mustard and evenly top with tomatoes. Sprinkle the thyme season with black pepper brush the edges with drizzle in oil and bake for 20 minutes.
Tomatoes on Toast
Drizzle half the olive oil over the bread and toast until charred. For the topping, halve the tomatoes and grate over a sieve and bowl with a box grater. Crush the garlic with a little salt until it resembles a fine paste and mix into the tomato pulp with the rest of the olive oil then spoon onto the toasts.
Bean and Tomato Stew
- Pop the tomatoes to the pan with the shallots and garlic and cook for 3 to 4 minutes until the tomatoes have broken down slightly. Then add the padron peppers, butter beans and roasted peppers.
- Pour in the wine, bring to the boil and season. Chop all the ingredients together for the pesto in a food processor.
- To serve spoon the stew onto a plate and top with pesto.
