Easy vegan pesto and Sundried tomato swirls -
•1 puff pastry roll
•100g vegan pesto
• Small tub of sun blushed tomatoes (I like the “fresh” ones in the antipasti aisle, they’re juicier!)
• 100g vegan cheese (I’m using @violife here and I like to grate the block myself rather than pre-grated, I’ve found it melts better)
1. Preheat your oven at 180 for convection, 170 for fan
2. Spread a generous layer of pesto on the puff pastry, sprinkle with the tomatoes ( I like to cut them in smaller pieces) and then the cheese
3. Roll into a log and cut rings of 2.5-3cm width
4. Line on a baking tray and squish them down slightly so they stay in place
5. Brush with soy milk
6. Bake for 20mn or until golden all over
Bon appétit! 🥰
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