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Savory Pumpkin Tart

Vegan puff pastry layered with a rich and creamy Garlic Sage Sauce, swirled with Savory Pumpkin Puree, and topped with caramelized onions and a sprinkle of pomegranate seeds.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Appetizer
Cuisine: American
Keyword: autumn recipes, Easy Appetizers, easy vegan breakfast, fall recipes, food at ikea, how to cook pumpkin, pumpkin recipe, pumpkin recipes, pumpkin tart, savory pumpkin recipes, slow cooked, Vegan Appetizers, vegan food, Vegan Snacks
Servings: 12 slices
Author: Nicole Vranjican

Ingredients

  • 1 package frozen vegan puff pastry see notes
  • 1 tbsp almond milk or olive oil

Vegan Garlic Sage Sauce

  • 1 cup raw cashews soaked and drained
  • 3/4 cup almond milk unsweetened
  • 1 tsp ground sage
  • 1/2 tsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp light miso paste I used chickpea miso
  • 1 tbsp olive oil
  • 3/4 cup canned pumpkin puree
  • 1/2 tsp kosher salt
  • 1/4 tsp ground nutmeg
  • 1/8 tsp ground cinnmon

Toppings:

  • 1/4 cup diced red onion
  • 1/4 cup pomagranate seeds
  • fresh rosemary for garnish

Instructions

Prep

  • Preheat the oven to 400 degrees.
  • Start making the sauce by adding the soaked cashews to the blender alond with the almond milk, sage, garlic powder, miso, salt, and olive oil. Blend on high until very smooth and creamy. Add another tbsp or two of almond milk if needed. Taste and adjust seasoning if desired, then set aside.
  • In bowl, combine the pumpkin puree with salt, nutmeg, and cinnamon. Mix well and set aside.
  • Lay the thawed pastry dough out on a lined cookie sheet. I lay the two pieces side by side and overlap slightly in the center to create one long layer.
    Brush the edges of the pastry with olive oil or almond milk to encourage eeven browning, focusing mainly on the crust.
    NOTE: I sometimes thaw a third sheet of pastry dough to use for decoration. If this is the case, I simply use a mini cookie cutter to cut out little leaf shapes.

Assmeble

  • Layer on the cashew sauce, dollop on the pumpkin and then swirl it around creating a marble effect. 
    Then sprinkle the top with the diced onions and pastry leaves (if using) and drizzle the whole tart lightly with olive oil. Bake for 18-20 minutes or until puffed up and well browned on the bottom. 

Decorate

  • Remove from the oven and sprinkle with salt and pepper. Decorate with rosemary sprigs and pomegranate seeds. Discard rosemary garnish before eating.
    Serve warm or at room temperature and enjoy!

Notes

Tip: measure 1 cup of raw cashews before soaking to get an accurate measurement.