Tomato Pesto Tart

Just taken this out of the oven, smells lovely however not as photogenic a tart as yours turned out to be.

Not my favorite. I think my lemon was too big since the taste was a bit too tart.

PUL Team - Aug. 26, 2024, 4:23 a.m.

Hi Robyn, thanks for sharing your experience with the recipe. In case it helps, half a lemon yields around 15 mL (1 Tbsp) of lemon juice for us 🤗

I made it for the first time. I addes a bit more of the pesto to it and I think it was a bit much. The Tart itself is okay.

I have waited to rate this dish because the first time I cooked it, the inside was too soft and pudding-like (as other reviewers seem to have experienced). I think the issue depends on the type of silken tofu used, because mine is very creamy and literally breaks apart as soon as you open the package. So, on my second attempt I added 3-4 tablespoons of chickpea flour to the mixture and the result was exactly like in the pictures. 🙂 Out of curiosity: what type of silken tofu do you guys use? Is it possible that some silken tofu is cream-like while other types are a bit more solid? Because I had a similar issue with your vegan shakshuka recipe and had to replace silken tofu with normal one. Thank you for your incredible recipes! 😍

PUL Team - May 29, 2024, 11:55 p.m.

Thanks for taking the time to share the feedback, Martina! The texture can vary between brands of silken tofu. We most often use the Unicurd brand. Based on your feedback, and the feedback from a few others here on this recipe, we've re-tested the tart and increased the cornstarch. We found this helped to achieve a firmer texture. Hopefully, this already helps if you give the recipe another go. Thanks so much for helping us improve what we do! 😊

The flavors in this recipe were delicious! However, the texture of the blended tofu filling, when baked, still had the consistency of pudding/jello, which made the mouthfeel a bit difficult.

PUL Team - May 25, 2024, 9:33 p.m.

Hey Alexis, glad to hear you enjoyed the flavours, but we're sorry about the texture part. It might have something to do with the size of the lemon that was used or the texture of the pesto. If you decide to give the recipe another try, you could add some more cornstarch, so it will result in a firmer texture. 😊

Lovely! Good yield for the little amount of work it requires. My toddler liked it as well, which is always a plus. We will be making this again!

PUL Team - April 16, 2024, 11:08 p.m.

Love it when the little ones also enjoy a recipe! Thanks, Anne 😊

I'm a big pesto fan so this tart really hit the spot! I loved it for its simplicity and how easy it was to make. Will definitely make again in future!

Thank you for the delicious recipe. I didn’t have puff pastry dough on hand, so I replaced it with frozen paratha dough instead; it turned out flaky and delicious as well. I topped it off with black salt for an extra eggy flavor, since this reminded me of quiche. I thought zucchini and red onion would also pair well in this dish. Would you recommend those ingredients? If so, how might you prepare them? Pre-sautéed?

PUL Team - March 18, 2024, 8:16 a.m.

Hey Marie-Odile, so glad you enjoyed the tart! Oooh zucchini and onion sound like lovely additions! Indeed, I would recommend sauteeing and lightly seasoning in a pan before adding it to the tart to bake. Let us know how it goes if you give it a try :)

I had to change some ingredients as I didn't have everything at home, but still the result was really tasty. Thanks for the recipe, I love it!

P.S. I used a glass pan but did not have problems, it was evenly cooked. Maybe also because my oven is quite small and efficient. Greetings from Italy!

PUL Team - Jan. 25, 2024, 6:32 a.m.

Hey Renata, thanks for the review! Hugs to Italy 🤗

Great dinner yesterday night with this tart! I had no nutritional yeast at home but it was very good anyway. Thanks Sadia!

Delicious, simple and looks impressive!

Delicious pesto flavour! And easy recipe to follow, thank you :).
I just need to work on cooking my pastry evenly… the outer pastry was crisp but the bottom was not as cooked. I used a glass dish, I am thinking of using a tin pan next time hopefully for a move even bake? Any suggestions?

PUL Team - Jan. 4, 2024, 10:18 p.m.

Hey bebe, glad the taste was enjoyed! if you have access to a metal pan this would indeed promote a more even bake since metal conducts heat more efficiently.

If you prefer using a glass dish though, consider adjusting the baking temperature or using a baking sheet underneath the glass dish to promote more even heat distribution. Lowering the temperature slightly and extending the baking time might also prevent the outer crust from crisping up too quickly while allowing the bottom to cook through. Hope this helps for now!😊

I really liked the flavor but the filling did not set for me at all, I baked for more than an hour. Do you have any suggestions?

PUL Team - Jan. 3, 2024, 6:29 a.m.

Hey UA, great question, there are a couple of reasons why this might have happened. The baking time may vary depending on what size baking dish is used, also the material (glass vs metal) influences the time. Another suggestion we have is to add a bit more cornstarch (1 - 2 Tbsp) to the mixture. Out of curiosity, did you make any substitutions to the ingredients, like using sliced tomatoes instead of cherry tomatoes? We hope this helps for now and do let us know if you give the recipe another try 😃

UA - Jan. 4, 2024, 4:14 p.m.

Thank you! No substitutes, I used everything as per the recipe. I used a glass baking tray

Lovely light meal for a summer evening (in Australia). Served it with rocket (arugula) and balsamic vinegar salad. Delicious! Even the kids loved it ❤️

Very tasty and easy to make. It has quite a specific taste that I am glad to have in my recipe list.

I made this tart after a workout (it was so easy! Just blend all ingredients together and spread onto the puff pastry) and I ate 3/4 of the whole thing! 😋 I had the remainder for breakfast this morning. I actually had no fresh garlic left at home so I repurposed cooked garlic from the vegan pho recipe I made earlier that day 😅

PUL Team - Dec. 11, 2023, 1:17 a.m.

Aw we're so happy that the tart was enjoyed, Martunia, thank you! 😊

Would there be an issue if I use regular instead of silken tofu ?

PUL Team - Oct. 15, 2023, 8:15 a.m.

Hey Alejandro, you can but we wouldn't advise it as both the taste and texture would differ quite significantly. Firmer varieties of tofu are less smooth when blended, and they also have a more distinct tofu taste, whereas silken tofu has a very subtle taste. But do let us know how it goes if you experiment with it ☺️

Delicious and surprisingly easy to make for how fancy it looks!

I made this on Saturday morning as I happened to have all the ingredients at home. As I picked the cherry tomatoes and basil from my garden, my 4 year old neighbor came over to help. It was a sweet moment for me made possible by this recipe. The tarte was delicious.

PUL Team - Sept. 24, 2023, 6:21 p.m.

Mmm cherry tomatoes and basil from the garden sounds lovely, Sarah! How sweet to make it with your neighbour too. Thanks for sharing your experience with the tart 🥰

Is there a chance for a recipe for vegan puff pastry to appear?

PUL Team - Sept. 23, 2023, 4:46 p.m.

Hey Katarzyna, we have vegan puff pastry on our list of future recipes to explore 😎

Katarzyna - Sept. 23, 2023, 6:23 p.m.

Lovely!