Spinach & Artichoke Tart
Ingredients
- 1 sheet of Vegan Puff Pastry, thawed (Pepperidge Farm is Vegan)
- 5 oz (142 g) Baby Spinach
- 8.5 oz (240 g) Artichoke Hearts, quartered
- 1 small (120 g) Onion, chopped
- 3 cloves of Garlic, minced
- 6 oz (175 g) Silken Tofu
- 1/3 cup (75 g) Vegan Cream Cheese
- 1/4 cup (38 g) Nutritional Yeast
- 1 1/2 Tbsp (22.5 g) Vegan Butter
- 1 tsp (5 g) Thyme
- Pinch of Red Chili Flakes or more to taste
- Salt & Pepper to taste
Preparation
Preheat the oven according to the puff pastry package instructions.
In a skillet, sauté the chopped onion and minced garlic in vegan butter until translucent.
Add the baby spinach to the skillet and cook until wilted. Remove from heat and set aside.
In a food processor, combine the silken tofu, vegan cream cheese, nutritional yeast, thyme, red chili flakes, salt, and pepper. Blend until smooth and creamy.
Fold in the sautéed spinach and quartered artichoke hearts into the tofu mixture.
Roll out the thawed vegan puff pastry sheet on a baking sheet lined with parchment paper.
Spread the spinach and artichoke mixture evenly onto the puff pastry, leaving a border around the edges.
Bake in the preheated oven according to the puff pastry package instructions, until the pastry is golden and crisp.
Once baked, remove from the oven and let it cool slightly before slicing and serving.
