If you’re looking for a very easy puff pastry recipe that doubles as an impressive looking appetizer, then these Savory Vegan Puff Pastry Tarts are for you! They’re the perfect finger food for a holiday party and no will know they’re vegan!
HOW TO MAKE PUFF PASTRY TARTS
This puff pastry recipe looks fancy, but it’s a cinch to make thanks to the store bought puff pastry dough. You can find it in the frozen section and many fo the options you’ll find there are accidentally vegan. I use this one from Pepperidge Farms and it’s great!
It bakes into a richly buttery flakey crust that I like to top with a savory mushroom-walnut filling. I like to distribute the filling into the center of each tart using a medium-sized ice cream scoop like this one. It creates a neat and professional looking dome shape on top.
The filling is made with rosemary, garlic and white wine and it’s cooked at the same time the puff pastry bakes so this appetizer comes together pretty quickly!
Next comes a silky-smooth ribbon of luscious cashew cream! I make the cashew cream in a blender with just a couple of pantry staples like salt, pepper, nutritional yeast and allspice. Then blend with some plant milk until it’s super smooth and creamy.
These cute tarts are finished with handful of brightly colored pomegranate seeds and a sprinkle of fresh parsley and the result is an easy vegan holiday appetizer that is a major crowd pleaser at parties!
Side note: I also love to serve these Savory Vegan Puff Pastry Tarts as a Christmas movie night dinner with a nice green salad and a glass of wine! It feels very fancy!🎄🍷😊
HOW TO WORK WITH FROZEN PUFF PASTRY
To use frozen puff pastry simply thaw it in the fridge the day before or leave it out on the counter for about an hour or two. If it gets too soft, it will be hard to work with so you’ll need to pop it back in the fridge if that happens.
Unfold the thawed dough and cut it into nine squares or rectangles. I use the fold lines as a guide for where to cut!
Then simply brush lightly with almond milk and sprinkle with salt and pepper. Then bake at 400 degrees for 15 minutes and you’ll have the cutest little squares of crispy, flakey, golden brown goodness! 😋
MAKE AHEAD TIPS!
The cashew sauce can be made up to a week in advance since it holds up well in the refrigerator. It will thicken as it sits so you’ll want to thin it out with a little more plant milk before using.
You can prep the filling up to three days in advance and store it in the fridge. Once it’s ready, you can simply reheat it on the stove with a splash of white wine or veggie broth if needed.
RECIPE FAQS
Can I use a different kind of store-bought dough?
Yes! Many Pillsbury products like their crescents and biscuits are accidentally vegan too! You can roll out the biscuits and bake them in a similar way or place them inside a muffin tin to create little cup shapes! Just be sure to follow the baking time and temperature on the package instructions.
What Can I Use Instead of White Wine?
Mushroom or veggie broth can be used to deglaze the plan instead. I recommend using low sodium and use a touch less salt when cooking the mushrooms. Then season to taste. Remember, it’s easier to add more salt than it is to take it away once it’s in there!
How Can I Make This Nut-Free?
Sub sunflower seeds for the walnuts and use the tahini version of ONE MINUTE SAUCE recipe instead of the cashew cream. I would still add a pinch of allspice though, it’s so tasty with the mushrooms and herbs!
What Do the Kidney Beans Do and Can I Use a Different Kind of Bean?
The mashed Kidney Beans act as a binder in this recipe. Kidney Beans work particularly well here but Cannellini Beans (aka White Kidney Beans) or Navy Beans would be a good substitute.
Need More Holiday Appetizer Ideas?
Savory Vegan Puff Pastry Tarts
Ingredients
Puff Pastry Base
- 1 package vegan puff pastry frozen, I use Pepperidge Farms
- 1 tbsp plant milk
- salt and pepper
Mushroom-Walnut Filling
- 1/2 lb cremini mushrooms about 10 medium sized mushrooms
- 1/2 tsp kosher salt I use Morton's
- 1 tbsp dried fennel seeds (in the spice section of the grocery store)
- 1/2 tsp red pepper flakes
- 1/4 tsp black pepper
- 4 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp chopped fresh rosemary
- 1/2 cup kidney beans
- 1/2 cup walnuts
- 1/3 cup dry white wine
Cashew Sauce
- 1/2 cup raw cashews
- 1 tsp lemon juice
- 1 tsp nutritional yeast
- 1/2 tsp kosher salt
- 1/4 tsp onion granules
- 1 pinch allspice
- 1/2 cup plant milk unsweetened, I like soy or almond for this
Toppings
- 1/3 cup pomegranate seeds
- 2 tbsp chopped parsely
Instructions
Prep
- Thaw the puff pastry in the fridge overnight or on the counter for 2 hours. Next, preheat the oven to 400 degrees. Then pour boiling water over the cashews and set aside to soften. Finish prepping by chopping the mushrooms and then set them aside. Mince the garlic, chop the herbs, and chop the walnuts into small pieces.
Make the Pastry
- Unfold the pastry onto a lined cookie sheet and cut into 9 squares. Brush lightly with plant milk of choice (I used unsweetened soy) and sprinkle with salt and pepper. Bake for 15 minutes.
Make the Mushroom-Walnut Filling
- In the meantime, warm a large frying pan without oil to medium-high heat. Then add the mushrooms and let them sit undistrubed for 3 minutes. Reduce the heat to medium and add salt, pepper, fennel seeds, red pepper flakes, olive oil and garlic. Stir and add the rosemary and walnuts. Toast the walnuts for 2-3 minutes and then add the white wine to deglaze the pan. Raise the heat and bring to a soft boil and cook for another minute or until the liquid is mostly evaporated. Then mash the kidney beans into a paste using a fork and add to the pan. Mix well and then set aside.
Make the Cashew Cream Sauce
- Drain the water from the cashews and add them to a blender with the remaining sauce ingredients. Blend for 30 seconds or until very smooth and creamy. Taste and add more salt and pepper if needed and then set the sauce aside for now.
Assmeble
- When the puff pastry is golden brown, place the cookie sheet on a cooling rack and use a spoon to make an indent in the center of each tart. Then use a medium-sized ice cream scoop to evenly distribute the mushroom mixture on top. Press down slightly to create a dome shape. Finish each tart with a drizzle of cashew cream, a sprinkle of pomegranate seeds and fresh parsley. Serve warm or at room temperature and enjoy!
Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
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Is there anything that I can substitute the mushroom for
Author
Cooked lentils would be a good option!
Wonderful recipe! I made this for a big party, and it was a big hit with everyone even though no one else was vegan. Easy to make, and great room temperature. I would just grind the spices next time (fennel seeds and dried rosemary – I didn’t have fresh)
Author
Yay! Thanks Pam 😊 I’m so glad you and your guests enjoyed this recipe! Great tip about grinding the spices. Thanks for including that