Made this one for a Thanksgiving appetizer and I'll be doing it every year going forward. It's super easy to prep the night before and throw in the oven while your guests settle in for football.
Source: Nikki Vegan | Serves: 12 slices | Time: 1 hr
Changes: replaced almond milk with drinkable coconut milk; replaced miso with tahini
Ingredients
1 package frozen vegan puff pastry
1 tbsp almond milk or olive oil
Garlic Sage Sauce
1 cup raw #cashews , soaked and drained
3/4 cup coconut milk, unsweetened
1 tsp ground sage
1/2 tsp garlic powder
1 tsp kosher salt
1 tsp tahini
1 tbsp olive oil
3/4 cup canned #pumpkin puree
1/2 tsp kosher salt
1/4 tsp ground nutmeg
1/8 tsp ground cinnmon
Toppings
1/4 cup diced red onion
1/4 cup pomagranate seeds
fresh rosemary for garnish
Instructions
Prep
Preheat the oven to 400 degrees.
Start making the sauce by adding the soaked cashews to the blender alond with the coconut milk, sage, garlic powder, miso, salt, and olive oil. Blend on high until very smooth and creamy. Add another tbsp or two of coconut milk if needed. Taste and adjust seasoning if desired, then set aside.
In bowl, combine the pumpkin puree with salt, nutmeg, and cinnamon. Mix well and set aside.
Lay the thawed pastry dough out on a lined cookie sheet. I lay the two pieces side by side and overlap slightly in the center to create one long layer.
Brush the edges of the pastry with olive oil to encourage eeven browning, focusing mainly on the crust.
Assemble
Layer on the cashew sauce, dollop on the pumpkin and then swirl it around creating a marble effect.
Then sprinkle the top with the diced onions and pastry leaves (if using) and drizzle the whole tart lightly with olive oil. Bake for 18-20 minutes or until puffed up and well browned on the bottom.
Decorate
Remove from the oven and sprinkle with salt and pepper. Decorate with rosemary sprigs and pomegranate seeds. Discard rosemary garnish before eating.
Serve warm or at room temperature and enjoy!
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