A simple broccoli tarts recipe with lemon and garlic, perfect for a light lunch.
NUTRITIONAL INFORMATION
Each pastry tart contains 368 calories, 6.8g of protein and 3.7g of fibre. They also contain just over 50% of both the recommended daily amount of vitamins K and C.
INGREDIENT CHOICES AND SUBSTITUTIONS
This recipe uses GF puff pastry, of course this can be substituted for regular gluten puff pastry if gluten free is not a concern for you. The pine nuts can be substituted for seeds such as pumpkin or sunflower if you need a nut free version.
I used the Nush almond milk cream cheese for this recipe, but both Violife and the Tesco vegan cream cheese alternatives only contain coconut oil so should be suitable options for those with a nut allergy.
HOW TO STORE AND DOES IT KEEP?
You’ll need to store them in an airtight container or resealable bag (make sure to gently squeeze out any excess air) in the refrigerator. They should keep for 2-3 days. The cooked pastries can be eaten chilled or reheat gently in a 140c oven for 8-10 minutes. Microwave in a pinch, but it might ruin the texture of your pastry.
VEGAN BROCCOLI TARTS RECIPE
A simple broccoli tart recipe with lemon and garlic, perfect for a light lunch.
This recipe is gluten free, dairy free, soy free and vegan. I used the Nush almond milk cream cheese, so mine does contain nuts, but you can make this nut free depending on your choice of dairy alternatives.
Vegan Broccoli Tarts Recipe
A simple broccoli tart recipe with lemon and garlic, perfect for a light lunch.
Course Lunch, Main Course
Cuisine French
Keyword Broccoli Tarts Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2
Calories 368 kcal
Ingredients
- 1/3 sheet GF puff pastry
- 80 g tenderstem broccoli tips
- 3 garlic cloves roughly chopped
- 50 g vegan cream cheese
- Black pepper
- 1 tsp olive oil
- 30 g pine nuts
- Pinch of chilli flakes optional
- Juice of half a lemon
Instructions
- Preheat the oven to 180°C. Unroll the pastry on its paper and cut into thirds. Cut one third into two rectangles. Score a 1cm border around the edge of each, prick the middles with a fork and put on a baking tray. Brush with a little almond milk, then blind bake for 10-15 mins.
- Meanwhile, heat a frying man on medium heat, add the oil. Once the oil is hot, add the broccoli and garlic and cook for 3 mins. Add the black pepper and chilli flakes (if using). Toss the broccoli in the lemon juice as you remove the broccoli from the heat.
- Spread the cream cheese evenly over each rectangle, within your 1cm border, and top each with the broccoli, then sprinkle with the pine nuts.
- Return to the oven for 10-15 mins, until the broccoli is roasted and the pastry is golden. Drizzle with balsamic glaze before serving (optional).
