These Leek and Brussels Sprout Tarts are a perfect vegan appetizer or light meal. They combine the subtle sweetness of leeks with the earthy flavor of Brussels sprouts, all nestled in a crispy, flaky pastry shell. This recipe is not only delicious but also showcases how versatile and tasty plant-based ingredients can be.
Ingredients:
- 1 sheet of vegan puff pastry
- 2 leeks
- 200g Brussels sprouts
- 2 tbsp olive oil
- 1 tbsp vegan butter
- 2 cloves of garlic
- 1 tsp dried thyme
- Salt and pepper to taste
- Vegan cream cheese (optional, for serving)
Method:
- Preheat the oven to 200°C (390°F).
- Cut the puff pastry into 4 squares and score a border around each square.
- Slice the leeks and Brussels sprouts thinly.
- Heat olive oil and vegan butter in a pan, then add the leeks and cook for 5 minutes.
- Add garlic, Brussels sprouts, thyme, salt, and pepper. Cook for another 5-7 minutes.
- Spoon the vegetable mixture onto the pastry squares, staying within the scored border.
- Bake for 15-20 minutes until the pastry is golden and crispy.
- Serve warm, optionally topped with a dollop of vegan cream cheese.
These Leek and Brussels Sprout Tarts are a fantastic way to enjoy vegetables in a fun, elegant form. Don’t hesitate to try this recipe – it’s simple to make and sure to impress both vegans and non-vegans alike. The combination of crispy pastry and savory vegetables creates a delightful texture and flavor that will have everyone coming back for more!