Recipe: Zucchini Cream Cheese Tart

Vegan Zucchini Cream Cheese Tart

Hello everyone,

I don’t know about you, but for me, it is a summer of squash! I’ve eaten more zucchini and yellow squash the past two months than I had in two years. Contributing to my massive increase in squash consumption is the fact that I planted a plethora of zucchini in my garden, and my parents brought me some beautiful vegetables from a relative’s garden in West Virginia.

I’ve also been eyeing the “just so happens to be vegan” puff pastry from Pepperidge Farms. I put two and two together and decided to put a vegan spin on a classic cream cheese tart. Admittedly, I had no idea what I was doing with the puff pastry, and it was nothing short of a miracle that this recipe worked out. It was quick, it was easy, and if I could do it, you can, too!

There is something so comforting about a flaky crust smothered in faux cream cheese and  olive oil lightly drizzled over zucchini with herbs. Ahh. This really is a perfect recipe for your next summer get together. Give it a try and let me know how it goes!

Cheers & happy eating!

Jocelyn

* Disclaimer: This post contains affiliate and referral links. I may earn a commission or bonus if you click through to make a purchase.  All opinions are my own. I only work with companies and brands I personally support.


Vegan Zucchini Cream Cheese Tart Zucchini Cream Cheese Tart with Puff Pastry

Zucchini Cream Cheese Tart

***Please feel free to share widely, just give me some credit or a link back

Prep Time: ~10 minutes; Cook Time: 35-45 minutes; Yield: 12 or 24 small bites (depending on how small you want them!)

Ingredients

  • 1 sheet puff pastry
  • 1 medium zucchini
  • 1 green onion
  • 1 package of vegan cream cheese (I used Kite Hill)
  • salt, to taste
  • pepper, to taste
  • dried oregano or basil, to taste
  • extra virgin olive oil

Instructions

  1. Preheat oven to 350F & thaw the puff pastry per package instructions.
  2. Slice the zucchini into thin rounds (no need to salt/ weep).
  3. Chop the green onion into small rounds.
  4. Once the puff pastry is thaw, lay it on a parchment covered baking tray and spread a thin, even layer of vegan cream cheese (should be about a half package).
  5. Add the zucchini rounds and green onion.
  6. Drizzle a healthy amount of olive oil over the vegetables.
  7. Add salt, pepper and any herbs, to taste.
  8. Bake for 35-45 minutes until the pastry is golden brown.
  9. Let cool for 10 minutes.
  10. Cut into small squares and enjoy!

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