Tomato-Lemon Tart

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

Atende aos diretrizes editoriaisEst. 2 min tempo de leitura

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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 dente de alho, finamente ralado
2 tablespoons olive oil, divided, plus more for serving
1 lemon, thinly sliced into rounds, preferably on a mandoline, seeds removed
1 xícara de folhas de manjericão rasgadas
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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.