Easy Puff Pastry Tarts with Vegan Cashew Cream

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These tarts come together in minutes, and will become your go-to party snack or light lunch. By the time the frozen puff pastry thaws out, you’ll have your toppings ready to sprinkle over this deliciously smooth and creamy cashew cream that only takes moments to blitz up.

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These golden, flaky puff pastry tarts are simple to prepare, and can be customised in lots of fun ways, whether it’s with toppings, the dip base, or even the shape you make them.

Tips:

• You can make the tart shell ahead of time, and serve them with toppings on the side for people to assemble their own. This is perfect for a shared lunch, picnic, or dinner party. Simply sprinkle or grind The Salty Greek Signature or Chilli blend on the pastry before cooking.

• Add a green salad to make it a light lunch.

Topping suggestions:

• Something hearty like Cherry Tomatoes or Sun-dried Tomatoes

• Something fresh like Sliced Leek, Spring Onions, Chives

• Something for roasting like Zucchini, Squash or Eggplant

• Something crunchy like Asparagus, Broccolini or Radish

• Something canned like Artichokes, Beetroot or Red Peppers

• Something salty like Anchovies, Capers, Caper berries or Olives

• Something earthy like Mushrooms, Pine Nuts or Caramelised Onions

Cream dip suggestions:

• Our vegan Cashew Cream (shown in this recipe)

• Philadelphia Cream Cheese Spread green salad

• Ricotta and Feta blend

• Lemon Hummus dip

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Tart Recipe

Ingredients

• 1 Sheet, Frozen Puff Pastry, thawed

• Cream cheese of your choice

  Toppings (pictured): 

• Potatoes, Thinly sliced

• Pumpkin, Thinly sliced

• 1 Tbsp, The Salty Greek

• 1 Tbsp, Olive Oil

Recipe Steps

1. Pre-heat oven to 180°C.

2. Place the pastry sheet on a large oven tray lined with baking paper. Cut in half lengthways. You can also divide the sheet into 4 or 6 for a canapé style.

3. Using a sharp knife, gently score a 2cm border around the edge of the pastry and prick the centre with a fork. This stops them from puffing up in the centre too much.

4. Toss the sliced potato and pumpkin (or your toppings) with olive oil and season to taste with The Salty Greek blends.

5. Spread a good amount of the cream cheese over the pastry and top with the slices, or assemble your other toppings in a creative way. Remember not to load them up too much otherwise they’ll flop under the weight.

6. Cook for about 15-25 minutes until golden and pastry is cooked. Optionally before cooking, you can add an egg or milk wash to the border for a more golden hue.

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Vegan Cashew Cream Cheese Recipe

Ingredients

• 1 cup, Raw Cashews (alternatively you could use macadamias)

• 1/2 cup, Water

• 1 Tbsp, Lemon juice

• 1 tsp, The Salty Greek

Recipe Steps

1. Soak raw cashews in boiling water 10 minutes to soften, then drain.

2. Pop all ingredients into a blender and blitz away until smooth and creamy (unless you like a chunky dip!).

3. Store in an airtight jar for up to a week.

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More Recipe Ideas

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