Tomato-Lemon Tart

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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This vibrant vegan tomato and lemon tart is a celebration of fresh, Mediterranean flavours. Crisp, golden puff pastry provides the perfect base for a fragrant layer of garlic-infused oil, zingy lemon slices, and plenty of fresh basil. As the tart bakes, the tomatoes soften and sweeten, creating a sophisticated savoury tart that looks as beautiful as it tastes.

A brilliant option for a light weekend lunch or a seasonal starter, this plant-based dish is incredibly simple to assemble using shop-bought pastry. The contrast between the citrusy lemon and the rich, ripe tomatoes makes it a refreshing alternative to traditional tarts. Serve it warm with a simple green salad and a dollop of cool vegan crème fraîche for a truly delicious homemade meal.

Ingredients for Tomato-Lemon Tart

1 sheet frozen puff pastry (one 400g package or half of a 17.90g package), thawed
1 vitlöksklyfta, fint riven
2 tablespoons olive oil, divided, plus more for serving
1 lemon, thinly sliced into rounds, preferably on a mandoline, seeds removed
1 cup torn basil leaves
450g ripe tomatoes (about 3 medium), sliced 1/4-inch thick, patted dry with paper towels

How to make Tomato-Lemon Tart

Preheat oven to 191°C. Roll out puff pastry on a sheet of lightly floured parchment paper, smoothing out creases, to a large rectangle measuring about 15x10". Prick pastry in a few places with a fork, leaving a 1" border around the edges, then slide parchment paper onto a rimmed baking sheet.

Combine garlic and 1 tablespoon oil in a small bowl and brush dough with garlic oil, staying within border. Arrange lemon slices in a single layer over brushed pastry, then scatter basil over lemon slices.

Arrange tomatoes on top (a little overlap is okay). Sprinkle with lots of salt and a few grinds of pepper, then drizzle with 1 tablespoon oil.

Bake tart until edges of pastry are browned, puffed, and crisp, 30–35 minutes. Let tart cool 10 minutes before cutting into 8 pieces. Drizzle with more oil and top each with a dollop of crème fraîche.

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