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Hello everyone,
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
