While I do eat my fair share of apples right of the core, I also like to bake with them. What I don’t like to do is make my own dough. I don’t know why, but I’ve always had an aversion to mixing and rolling out my own dough. Fortunately, Pepperidge Farm® Puff Pastry makes baking super easy. You just have to open the box, let the Puff Pastry Sheets thaw, and then unfold them! Baking problem solved!
Sweet apple treats are always fun, but after my apple picking adventure, I had a hankering from for something savory. Apples and cheese pair together well, so I decided to create mini tarts. A sprinkle of high-quality sea salt flakes and fresh rosemary compliment the apples and cheese well, and they add an extra depth of flavor to the tartlets.
Vegan Cheese and Apple Tartlets are Easy to Make
Thanks to Pepperidge Farm® Puff Pastry, these tarts are super easy to make. They come together quickly, but you need to remember to soak the cashews and macadamias in advance. Drain and rinse the soaked nuts, and then mix them together with the rest of the vegan cheese ingredients in a food processor or high-speed blender until everything is smooth.
To make the mini tarts, I started by slicing the Puff Pastry Sheets into squares. I scored the outer edge of the squares to create an outer “crust.” While baking this outer edge puffs up to light and flakey perfection! I spread some of the vegan cheese on the inside of the Puff Pastry squares, and then topped each one with apple slices. I’ve added a wash of aquafaba (which is the water from a can of beans) over the tartlets to bring out the Puff Pastry’s golden color. I then sprinkled on flaked sea salt and fresh rosemary and popped them in the oven. In just 35 minutes, I had drool-worthy Cheese and Apple Tartlets!
These vegan Cheese and Apple Tartlets are perfect for entertaining, and they’re fun to serve with brunch, too! But beware – they’re so good, you might be tempted to keep them all to yourself!
Vegan Cheese and Apple Tartlets
Have an over-abundance of autumn apples? Make vegan Cheese and Apple Tartlets! They are quick and easy to make, and they’re a fun fall appetizer!
- ½ cup raw cashews, soaked for 2 hours, drained and rinsed
- 1/2 cup raw macadamia nuts, soaked for 8 hours, drained and rinsed
- 1/3-1/2 cup water
- 2 tablespoons apple cider vinegar
- 2 tablespoon lemon juice
- 2 teaspoons mellow white miso
- 1/2 teaspoon sea salt
- 1 package Pepperidge Farm® Puff Pastry, thawed according to the package
- 2 tablespoons aquafaba (the liquid from a can of chickpeas or white beans)
- 3 medium-sized apples, cored and cut into 1/8-1/4-inch slices.
- 2 tablespoons chopped fresh rosemary
- 1 teaspoon coarse sea salt
Make the Vegan Cheese
Mix all of the vegan cheese ingredients together in a high-speed blender or food processor until smooth and creamy, stopping to scrap down the sides if necessary. If the mixture is too thick to blend, add a little more water a tablespoon at a time.
Make the Tartlets
Line a baking sheet with parchment paper and preheat your oven to 375°.
On a lightly floured surface, roll out the Puff Pastry Sheets. Cut each sheet into four squares.
Use a knife to gently score the Puff Pastry squares about half an inch from the outer edges. Take care not to cut all the way through.
Place a large dollop of the cheese on each Puff Pastry square and spread it around so that it fills the square that you’ve scored in the center.
Top with 5 or 6 slices of apple. Brush the tops of the apples and the sides of the Puff Pastry with the aquafaba, and sprinkle the sea salt and rosemary on top.
Bake for about 35 minutes, or until the apples are tender and the pastry is golden brown.
These tartlets can served warm, straight from the oven, or at room temperature.
If you liked this recipe, you may also enjoy:
- Cinnamon Oatmeal Baked Apples
- Apple Pie Oatmeal
- Healthy Apple Crisp
- Tomato Tartlets with Spinach Pesto