• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Dianne's Vegan Kitchen

Vegan Health & Lifestyle Coach

  • Home
  • Meet Dianne
  • Health Coaching
    • Testimonials
  • Cooking Classes
  • Events
  • Recipes
  • Healthy Living
  • Cookbooks
    • The Big Book of Vegan Cooking
    • Eating Vegan
    • The Truly Healthy Vegan Cookbook
  • Work with Me
    • Coaching and Classes
    • Partner with Me

Vegan Cheese and Apple Tartlets

September 26, 2017 By Dianne 28 Comments

  • Share
  • Tweet


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! 
Vegan Cheese and Apple Tartlets
Every fall, Dennis and I spend a day in in New York state, apple picking, visiting farm stands, and gawking at the changing leaves. This year our autumn adventure happened to fall on the first day of the season, and while the leaves on the trees aren’t too colorful yet, the orchards are brimming with apples. We loaded up my car a half-bushel of the fall fruit, and I had recipe ideas swirling in my head throughout the drive home.

Vegan Cheese and Apple TartletsWhile 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!

Vegan Cheese and Apple TartletsSweet 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.

Pepperidge Farm® Puff Pastry

 

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.

Vegan Cheese and Apple Tartlets

Vegan Cheese and Apple TartletsTo 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!

Vegan Cheese and Apple TartletsThese 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

Vegan Cheese and Apple Tartlets
5 from 1 vote
Print

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! 

Course Appetizer, Breakfast, Snack
Cuisine American
Yields 8 tartlets
Author Dianne

Ingredients

Vegan Cheese

  • 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

Tartlets

  • 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

Instructions

Make the Vegan Cheese

  1. 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

  1. Line a baking sheet with parchment paper and preheat your oven to 375°.
  2. On a lightly floured surface, roll out the Puff Pastry Sheets. Cut each sheet into four squares.

  3. 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.
  4. 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.
  5. 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.
  6. Bake for about 35 minutes, or until the apples are tender and the pastry is golden brown.
  7. 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

Vegan Cheese and Apple Tartlets

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSaveSaveSaveSaveSave

SaveSave

Filed Under: Vegan Appetizers and Snacks, Vegan Holiday Recipes, Vegan Recipes Tagged With: Appetizer, Apple picking, Apples, autumn, brunch, fall, Pepperidge Farm, Pepperidge Farm® Puff Pastry, plant-based, Puff Pastry, Puff Pastry Sheets, Recipe, Snack, Vegan, vegetarian

About Dianne

Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

Previous Post: « Thai-Style Cauliflower Steak
Next Post: Autumn Apple Cider Sangria »

Reader Interactions

   

Comments

  1. Amy Katz from Veggies Save The Day says

    September 26, 2017 at 1:12 PM

    I love how pretty these tartlets are! And I’m all about apples right now.

    Reply
    • Dianne says

      September 26, 2017 at 2:05 PM

      Thank you, Amy!

      Reply
  2. Becky Striepe says

    September 26, 2017 at 10:06 PM

    Oh my goodness, these are gorgeous, Dianne! I wantttt one!

    Reply
    • Dianne says

      September 28, 2017 at 1:49 PM

      Thanks, Becky! I wish I could send you one!

      Reply
  3. Jenn says

    September 26, 2017 at 10:13 PM

    These are so beautiful! I used to love apples and cheese together, so this has me very excited. And, I just happen to have some puff pastry that’s been burning a hole in my freezer. Time to get to work!

    Reply
    • Dianne says

      September 28, 2017 at 1:49 PM

      Thank you, Jenn! I hope you enjoy them!

      Reply
  4. Nicole Dawson says

    September 26, 2017 at 11:18 PM

    I’m with you…completely dislike making my own puff pastry. These are so handy & always in my freezer.

    Reply
    • Dianne says

      September 28, 2017 at 1:49 PM

      They are!

      Reply
  5. Susan says

    September 27, 2017 at 11:29 PM

    Oh yum, these look great. I am a big fan of cheese and apple together.

    Reply
    • Dianne says

      September 28, 2017 at 1:48 PM

      Thank you, Susan!

      Reply
  6. Asad @ My Quirky Creation says

    September 28, 2017 at 1:44 PM

    Love your Vegan Cheese and Apple Tartlets, perfect snack for breakfast!

    Reply
    • Dianne says

      September 28, 2017 at 1:48 PM

      Thank you, Asad!

      Reply
  7. Mel | avirtualvegan.com says

    September 29, 2017 at 1:14 AM

    I love these! They are so versatile too. Perfect with some salad for a light dinner but pretty enough for dinner parties. Perfect for the upcoming holiday season!

    Reply
    • Dianne says

      September 29, 2017 at 4:39 PM

      Thank you, Mel!

      Reply
  8. Linda from Veganosity says

    September 29, 2017 at 1:49 PM

    These sound incredible! I didn’t know that Pepperidge Farm pastry puff was vegan. That makes me so happy!

    Reply
    • Dianne says

      September 29, 2017 at 4:39 PM

      Thanks, Linda! Yes, it’s one of those accidentally vegan foods.

      Reply
  9. Kristina says

    September 29, 2017 at 2:08 PM

    I just randomly bought a puff pastry because I haven’t had it in a while… no plans for it, but now I think I’ll make these – YUM

    Reply
    • Dianne says

      September 29, 2017 at 4:38 PM

      What a happy coincidence! Enjoy!

      Reply
  10. Trinity Bourne says

    September 29, 2017 at 2:46 PM

    Oh yes please! They look adorably cute and delicious.
    Yummy – I am ready to tuck in.

    Reply
    • Dianne says

      September 29, 2017 at 4:38 PM

      Thanks, Trinity!

      Reply
  11. Sophia | Veggies Don't Bite says

    September 30, 2017 at 7:49 PM

    I love how cute the little tartlets are! They sound absolutely delicious too. Perfect party food!

    Reply
    • Dianne says

      October 2, 2017 at 11:36 AM

      Thank you, Sophia!

      Reply
  12. Alisa Fleming says

    October 1, 2017 at 8:21 PM

    These look so perfectly pretty Dianne and I love the cheesy filling. I’ve actually never worked with puff pastry, but it looks so easy!

    Reply
    • Dianne says

      October 2, 2017 at 11:36 AM

      Thanks, Alisa! It’s super easy to work with.

      Reply
  13. Sarah De la Cruz says

    October 3, 2017 at 12:43 AM

    I adore puff pastry, and this looks like a perfect appetizer!!!

    Reply
    • Dianne says

      October 3, 2017 at 10:34 AM

      Thank you so much, Sarah!

      Reply
  14. Cristina says

    October 10, 2020 at 2:06 PM

    5 stars
    I made half a batch with apple and half with red onion. Very good!!! I added a little nutritional yeast to the vegan cheese, as mine was a little too liquid, and it turned out perfect.

    Reply
    • Dianne says

      October 12, 2020 at 10:41 AM

      I’m so glad you enjoyed them, Cristina!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Search Site

About Me

Dianne Wenz

Hi! I'm Dianne Wenz and I am a Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, Plant-Based Chef, and cookbook author. I offer group and individual nutrition and lifestyle coaching programs to people across the U.S., and I teach cooking classes in Northern New Jersey. Contact me today to learn more and to schedule a complimentary breakthrough session!

Follow Me

Follow Us on FacebookFollow Us on TwitterFollow Us on InstagramFollow Us on PinterestFollow Us on RSSFollow Us on E-mail

Available for Preorder!

The Big Book of Vegan Cooking

Now Available!

Eating Vegan

Now Available!

FOLLOW ME FOR UPDATES

* indicates required



Footer

Disclaimer

Information on this website should not be interpreted as medical advice. Consult your physician for any medical conditions you may need assistance with.

Privacy Policy

See the Dianne's Vegan Kitchen privacy policy.

Note

Blog posts may contain affiliate links. Purchases made through my affiliate programs help me keep this website running. Products may have been given to me free for review, but the opinions expressed on this website are my own.

Copyright

All content Copyright © Dianne Wenz. Unauthorized use and/or duplication of this material without express and written permission is strictly prohibited.

Subscribe to My Newsletter

* indicates required

© Dianne Wenz. All rights reserved.

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more