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Leek + Brussels Sprout Tarts

by Ben, So Vegan December 9, 2021September 21, 2022
December 9, 2021September 21, 2022
Leek + Brussels Sprouts Tarts Vegan Recipe

Sweet, cheesy and wonderfully festive, these easy tarts make a great lunchtime or dinner treat during the colder months.

  • We use a vegan feta-style cheese, which gives our tarts a lovely tangy flavour. But you can use any vegan cheese you like.
  • Simple use a gluten-free pastry and vegan cheese if you want to make these gluten-free.
  • Brussels Sprouts get bad rep but here they work perfectly with the sweetness from the cranberry sauce and tanginess from the cheese.
Leek + Brussels Sprouts Tarts Vegan Recipe

Leek + Brussels Sprout Tarts

Serves: 4 tarts Prep Time: 15 minutes Cooking Time: 20-30 minutes 20-30 minutes
Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 1 x 320g / 11.3oz sheet of vegan puff pastry, or gluten-free pastry
  • 4 tsp cranberry sauce
  • 1/2 leek, sliced
  • 200g / 7.1oz Brussels sprouts, peeled + roughly sliced
  • 2 garlic cloves, peeled + chopped
  • 100g / 3.5oz vegan feta cheese, crumbled
  • salt + pepper
  • olive oil

Method

  1. Preheat the oven to 180°C fan / 400°F and line a baking tray with baking paper.
  2. Roll out the puff pastry onto the baking paper. Cut into four rectangles and spread them a few cm (1”) apart.
  3. Spread a tsp of cranberry sauce across each rectangle, leaving a 1cm (1/3“) border.
  4. Next sprinkle the leek on top of each tart, followed by the Brussels sprouts, garlic, vegan cheese and sprinkle over small pinches of salt and pepper.
  5. Finally drizzle over a splash of olive oil, then bake for 20-30 minutes or until the pastry is golden. Enjoy!
Did You Make This Recipe?
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