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Vegan Eggplant Tomato Puff Pastry Tart

This recipe speaks Mediterranean summer. It’s packed with beautiful flavors and textures.

Are you team sweet or savoury puff pastry tart? Let me know in the comments. I’m definitely team savory, yum!

🍽 Serves 4-5

🕘 35-40 minutes


  • 1 eggplant

  • 2 tomatoes

  • 1 cup soaked cashews

  • 1/3 cup plant milk

  • 1 Tbsp red wine vinegar

  • 1 Tbsp balsamic vinegar

  • 1 Tbsp Italian herbs

  • ½ tsp sumac

  • 4 garlic cloves

  • ½ tsp salt

  • Vegan puff pastry


  • Fresh basil

  • Pomegranate seeds

  • A mix of roasted seeds – I used my Everything Avo Toast Seasoning: click


  1. Soak cashews in boiling hot water for at least 30 minutes.

  2. Preheat the oven to 180’C. Prepare the ingredients, start by cutting the eggplant into thin slices. Lay the slices on a paper towel and sprinkle them with salt.

  3. Slice the tomatoes.

  4. Place the pastry onto a baking tray. Score a 1-1.5cm border around the edge with a table knife not to cut the pastry all the way through. Poke the center using a fork.

  5. Bake for 8 minutes.

  6. In the meantime, prepare the base: in a food processor, place: soaked cashews, garlic cloves, plant milk, red wine vinegar, balsamic vinegar, Italian herbs, sumac, and salt. Blend until very smooth.

  7. Tap the eggplant slices with a paper towel to dry them from all the juices it has released.

  8. Remove the pastry from the oven and press the center with a teaspoon. Generously spread the base over the center of the pastry and place slices of eggplant and tomatoes. – see the video.

  9. Bake for 25 minutes.

  10. Remove from the oven and let it cool for a few minutes.

  11. Serve topped with fresh basil, pomegranate seeds, and a mix of seeds.

  12. Enjoy! 😊


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