A delicious party snack, appetiser or potluck dish, these puff pastry tarts are so easy to make yet sure to impress! This recipe is made easy by using store bought puff pastry, which is usually vegan (just check the ingredients of the ones in your local grocery store). The toppings require a little bit of preparation, but not more than I think you all can handle. I hope you give these a go, and as always tag me @mealsbymiri on Instagram if you do so I can see!
Ingredients (makes 6 tarts)
Tofu “ricotta” 270g firm tofu
1tbsp nutritonal yeast
1/4tsp garlic powder
Salt to taste
1.5tsp lemon juice
Ingredients
Three large button mushrooms
A drizzle salt ,pepper and olive oil
5-6 cherry tomatoes A few sprigs fresh basil
Balsamic glace/ balsamic reduction
3 puff pastry sheets measuring approximately 10x19cm*
*I used this size and split mine in half, however you can use 6 smaller ones or 1-2 larger ones and just slice them into smaller bits. Up to you! Method: Add all ingredients for the tofu ricotta in a small blender or food processor and blend until you have a smooth paste. Slice the button mushrooms and cook in a olive oil, salt and pepper until lightly charred and golden. Slice your cherry tomatoes.
Thaw the puff pastry sheets for about 30 minutes on the bench before slicing each sheet into approximately 10x8cm rectangles, or any other size you might prefer. Onto each sheet of puff pastry, score a rectangle about 1cm from the edges of the pastry. Inside of the scored rectangle add ricotta, mushrooms and tomato. Brush the edges with some olive oil and sprinkle with salt + pepper. Bake at 200C for 15-20 minutes or until golden brown and puffy around the edges. Top with balsamic reduction and basil. Enjoy!
Tip: If you want to increase the yield of this recipe, simply cook more mushrooms and slice more tomatoes and get some more puff pastry. There is probably enough tofu ricotta for 10-12 10x8cm puff pastry tarts in this recipe.
Comments