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Rachel White

Vegan Spring Recipes Spring Tart

Vegan Spring Recipes Spring Tart combines flaky crust, creamy dairy-free filling, and colorful seasonal vegetables. It is elegant, fresh, and perfect for spring brunches or gatherings.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 slices
Course: Dessert, Snack
Cuisine: American
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Crust
  • 1 sheet vegan puff pastry thawed
Filling
  • 8 oz vegan cream cheese softened
  • 2 tbsp almond milk
  • 1 clove garlic minced
  • 1 2 tsp salt
Topping
  • 1 cup asparagus trimmed pieces
  • 1 cup peas
  • 4 pieces radishes thinly sliced
  • 2 tbsp olive oil
  • 1 tbsp fresh herbs chopped

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Tart Pan
  • Rolling Pin
  • Knife
  • Freezer
  • Scoop
  • Tray
  • Brush

Method
 

  1. Heat oven to 400F. Roll pastry onto tray and score a border.
  2. Mix cream cheese, milk, garlic, and salt until smooth and spreadable.
  3. Spread filling inside border. Arrange vegetables attractively over the top.
  4. Brush edges with oil. Bake until pastry turns puffed and golden.
  5. Finish with herbs, cool briefly, then slice neatly.

Notes

For softer texture, bake slightly less and serve warm. For crispier crust, preheat tray and bake longer. Freeze baked tart tightly wrapped up to 1 month. Cool briefly before slicing for cleaner assembly. Add leeks, spinach, lemon zest, or mushrooms for flavor changes. Store covered in the refrigerator up to 3 days.