Olive Magazine
Tomato Tart Recipe with Olive Oil Pastry

Vegan pastry for vegan tart

Published: October 9, 2018 at 11:03 am
  • Preparation and cooking time
    • Total time
  • Easy

Check out this vibrant tomato tart with vegan olive-oil pastry. Olive oil pastry can be a bit crumbly to work with but just patch up any holes with extra pastry

  • Vegan

Make this vegan pastry, then check out our vegan wellington, vegan butternut squash pie and vegan sausage roll.

Vegan olive oil pastry cooks to a much paler colour than classic butter pastry yet the finished texture is lovely and flaky...


  • 350g plain flour
  • 150ml olive oil


  • STEP 1

    To make the vegan pastry, mix the flour with 1 tsp salt then stir in the olive oil and just enough water so it comes together as a dough (you’ll need about 4-5 tbsp). Roll out the pastry between 2 sheets of baking paper to the thickness of a 20p coin then use to line a 23cm or 24cm tart tin. Trim the edge and chill while you make the filling.

  • STEP 2

    Heat the oven to 190C/fan 170C/gas 5. Bake the tart shell for 20 minutes then take out and cool.

  • STEP 3

    Add your vegan filling of choice (try the full recipe here substituting the cheese for vegan cheese, or taking out the cheese all together). Put the tart back in the oven for another 20-25 minutes or until the olive oil pastry is crisp and the tomatoes are slightly golden. Serve just-warm.


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