The perfect way to use up some of the extra veggies in your fridge! Our Apple Cider Vinaigrette gives the ingredients a complete makeover, turning them into a delicately dressed puff pastry.
Thank you @tofumom for the recipe!
2 Tbs. plant milk
1 package Puff Pastry Sheets (2 sheets) thawed according to package directions
2 teaspoons chopped garlic
4 Tbsp leftover hummus, pesto or vegan cheesy-type spread
4 teaspoons Apple Cider Vinaigrette Dress It Up Dressing (or vinaigrette of your choice, you’ll need more)
VEGETABLES OF YOUR CHOICE:
(Choose 1 -2 options for each tart)
— 2 medium-size carrots cut into long, thin strips with a vegetable peeler
— 6 (aprox) Brussels sprouts, quartered or sliced thick
— 1/2 cooked sweet potato
— 6-8 stalks asparagus, sliced in half lengthwise
— handful or two of green beans
— 1/2 a red onion, sliced thin
— 6 – 8 sliced mushrooms
— 1/2 a leek, sliced thin
— red or green bell pepper cut in thin strips
— 1 med. zucchini, cut in long, thin strips with vegetable peeler
— pretty much WHATEVER you have in your produce bin!
Garnish: Green onions, roasted nuts, Kalamata olives, dried cranberries, pomegranate seeds, fresh herbs.
Heat the oven to 400°F.
Lightly grease or line a baking sheet with parchment paper.
Put plant milk in small bowl.
Unfold the pastry sheet on the prepared baking sheet. Brush the edges of the pastry with the plant milk. Fold over the edges 1/2 inch on all sides, pressing firmly with a fork to form a rim.
Prick the pastry thoroughly with a fork.
Spread inside of tart pastry with hummus, pesto or cheesy dip.
Sprinkle with garlic.
Refrigerate for 30 minutes while prepping veggies.
Place 1/2 vegetables of choice in bowl and toss with 2 teaspoons of dressing.
Because this dressing is so thick and luscious, working it into the veggies with your hands works the best, but do what you like.
Repeat with other vegetables and remaining 2 tsp. dressing.
Place in a single layer on a shallow pan or baking sheet.
Bake the vegetables for 5 – 10 minutes, turning halfway through baking until they’re about half-cooked.
Remove from oven. Cool the vegetables slightly.
When vegetables have cooled a few minutes, remove pastry from ‘fridge.
Arrange the vegetables however you like, half on each pastry.
Bake for 20 minutes or until the pastry is golden brown.
Sprinkle with garnish of choice, cut in quarters (or smaller for appetizer portions) and serve.
Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don’t have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.