This was very moorish and a good addition to my vegan repertoire: a tomato tarte.
Instead of the usual puff pastry used with Provencale tarte, which is rich in butter and not suitable for vegans, I made a light and crisp pizza base. I covered this with tapenade from dried tomatoes, garlic and black olives. I added a rich layer of extra lush and tasty beefsteak tomato slices, sprinkled with salt and chilly oil.
Vegan-approved!
