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MASTER THE BASICS OF VEGAN BAKING FOR £7.99

Fluffy cinnamon rolls smothered in cream cheese icing, soft madeleines to dip in your teas, the ultimate gooey-crackled brownies, one chocolate chip cookie to rule them all, buttery moreish French brioche, caramelised apple tatin and more, all in my Vegan Baking 101 guide

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Writer's pictureClarisse Flon

Pesto sun-dried tomato rolls



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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