1cVegan Provolone or Mozzarella Style Cheesegrated
2tbspGrated Vegan Parmesan
Salt And Pepperto taste
Additional Herbs and Chopped Parsleyto taste
30 minutes prior to making this recipe, you should thaw the puff pastry sheet. Depending on the room temperature, this may take more or less time than this. It should not be allowed to get too warm.
Preheat the oven to 425 degrees.
Fit the puff pastry into your desired pan. A pan with a removable bottom such as this tart pan makes life easier, but it's not required. (Once baked the puff pastry should remove easily from the pan). Bake until puffed and pulling away from the sides of the pan.
Heat a skillet over medium heat. Add the butter/oil, onions, salt, and pepper and cook until the onions are golden and caramelized.
Arrange the onions evenly on top of the pastry. Follow with shredded cheese.
Arrange the halved tomatoes and top with the remaining shredded cheese and vegan parmesan, if desired.
If you'd like to add additional herbs and/or parsley, this is the time!
Bake until puffed and golden, about 30 minutes. This may take more or less time depending on your oven.
Remove the tart from the oven and allow it to sit for 5 minutes before cutting into triangles.
To reheat any leftovers, just place into the oven (I used a toaster oven).