Tomato and Parsley Tartlets

These tartlets are simply gorgeous! Serve them cold as canapés or hot as an accompaniment with your meal.

Preparation Time: 45 – 50 Minutes


  • 85g vegan margarine
  • 160g flour
  • Water
  • 1/2 onions, chopped
  • 20g parsley, chopped
  • 12 plum tomatoes, cut into small slices
  • 20g pine nuts
  • 1 vegetable stock cube
  • 200g vegan single cream


In a small bowl mix the margarine and flour with a little water to form a dough. Divide the dough and roll out before placing into each of the holes of a greased muffin tin.

Bake at 180C for 20 minutes or until a little brown.
Remove the tartlet shells and set aside.
In a small pan fry the onions until tender.
Add the tomatoes, parsley, vegetable stock and pine nuts and stir for about 10 minutes.
Add the single cream. Pour the mixture into the tartlet shells and serve.

This recipes comes from Essential Vegan at