Vegan Rustic Pepper and Onion Mini Tarts

* Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.

Hello everyone,

It’s me again. I apologize for being so MIA lately, but I’ve been slammed at work, visiting with family, and recovering from back to back contagions. I’ve been pondering and plotting all the recipes I want to share with you, and I’m excited about today’s post on Vegan Rustic Pepper and Onion Mini Tarts!

These aren’t just ordinary pepper and onion tarts. Not at all. I jazzed up a long-time flavor combination favorite just the way I like it. Instead of roasted red peppers, I used piquillo peppers. Instead of regular sautéed onion, I let them go longer to caramelize them. Then I thinned the vegan cream cheese to make a softer landing pad right on top of the surprisingly vegan Pepperidge Farm Puff Pastry Cups.

Cheers & happy cooking!

Jocelyn

Print

Vegan Rustic Pepper and Onion Mini Tarts

These aren't just ordinary pepper and onion tarts. No. I jazzed up a long-time flavor combination favorite just the way I like it. Instead of roasted red peppers, I used Piquillo peppers. Instead of regular sautéed onion, I caramelized them. Then I thinned the cream cheese to make a softer landing pad right on top of the surprisingly vegan Pillsbury Pastry Puff cups. The result is a slightly sweet, perfectly savory appetizer!

Course Appetizer
Cuisine American
Keyword Tart, vegan, Vegan Appetizer, Vegan Tart
Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings 24 tarts
Calories 80 kcal

Ingredients

  • 1 package Pepperidge Farm Puff Pastry Cups
  • 1/2 cup yellow onion
  • 5-6 oz. piquillo peppers
  • 1/2 cup vegan cream cheese
  • 2 tbsp extra virgin olive oil
  • 1 pinch oregano for topping
  • 1 pinch paprika for topping
  • 1/2 tsp sea salt

Instructions

Prep

  1. Preheat oven to 400 F.

  2. Dice the yellow onion, and cut the piquillo peppers into thin strips and dice them.

Puff Pastry

  1. Remove the pastry from the box, break them apart and place them marked side up on an ungreased cookie sheet. 

  2. Bake for 20 minutes or until puffed and golden brown. 

  3. Take a spoon and press down on the center of each puff to make a well. 

  4. Cool on a wire rack for five minutes.

Filling

  1. While your puff pastry is baking and cooling, work on the filling.

  2. Saute onions over low heat with a fair helping of your favorite extra virgin olive oil for five minutes until they begin to brown. 

  3. Add the sea salt and stir.

  4. Add your piquillo peppers and continue to cook for about five minutes. 

  5. Mix well and set aside.

  6. Place the vegan cream cheese in a bowl.

  7. Spoon a few tablespoons in to a microwave safe dish and heat until mostly melted.

  8. Take the warm vegan cream cheese and incorporate it with the remainder of the cream cheese. The result should be a slightly softer, thinner cream cheese.

Construction

  1. Add one teaspoon of vegan cream cheese into the bottom of each puff pastry. 

  2. Top with the piquillo pepper and caramelized onion mixture.

  3. Garnish with oregano, paprika or the herb of your choice!

Items I like to use:

 

 

 

 

 

 

 

* Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.