This fresh and light tomato and herb tart combines elements of bruschetta and pizza, featuring a plant-based crust filled with tomatoes, herbs, and vegan cheese. It's savory, delicious, and perfect for a quick meal.
1: Add the flour and salt in the bowl of a food processor.
2: Add the butter and pulse until the butter is the size of peas.
3: With the motor running, add the ice water through the feed tube and pulse until the dough starts to come together.
4: Dump onto a floured board and shape into a flat disk. Wrap in plastic wrap and refrigerate for 30 minutes.
5: Preheat the oven to 400ºF. Line a sheet pan with parchment paper.
6: Meanwhile, place the tomatoes in a large bowl.
7: Put the parsley, basil, garlic, rosemary, salt, and pepper in the bowl of a food processor, process until finely minced.
8: With the processor running, pour the olive oil down the feed tube and process until combined.
9: Pour the mixture over the tomatoes and toss gently. Set aside.
10: On a well-floured board, roll the dough out to a large rectangle and transfer it to the prepared sheet pan.
11: Place a second sheet pan directly on the pastry and bake for 15 mins.
12: Remove the top sheet pan and pierce the pastry in many places with a fork.
13: Bake for another 10 mins, until lightly browned.
14: Lower the oven to 375 degrees. Brush the mustard on the crust.
15: Sprinkle a thick even layer of vegan mozzarella or parmesan and keep some for the top.
16: Place overlapping tomatoes in rows on top.
17: Bake for 30 minutes.
18: Cool slightly, cut into squares, and serve and enjoy.
