Puff pastry is an amazing time-saving ingredient that makes quick work of these Thanksgiving veggie tarts. Pick your favorite vegetable, shred your favorite cheese, toss on a few fresh herbs, and you’ve got a scrumptious vegan holiday appetizer or main course meal.
Thanksgiving Appetizer Tarts
Serves 16
Ingredients:
- 1 (17-ounce) package frozen puff pastry, thawed
- 2 cups shredded vegan cheese
- 1 pint grape tomatoes, each halved
- 1 large yellow bell pepper, seeded, sliced
- Handful of chopped fresh herbs of your choice
Directions:
- Preheat oven to 400 degrees F.
- Unfold each sheet of puff pastry and roll with a baking pin to flatten evenly. Cut each sheet in half. Place on baking sheets.
- Scatter cheese evenly over the puff pastry. Top 2 sheets with grape tomatoes and the the other 2 sheets with bell pepper slices.
- Sprinkle herbs over the tomatoes and peppers.
- Bake for 15 minutes or until puff pastry is lightly browned and cheese is melted.
- Transfer baking sheets to wire racks to cool for 10 minutes.
- Transfer tarts to a cutting board and use a sharp knife or pizza wheel to cut into strips. Serve immediately.
More tasty vegan holiday recipes!
Vienna on 
Unfortunately, this recipe can’t be considered vegan since puff pastry has a large amount of butter in it.
Traditional homemade puff pastry is definitely butter-rich, but Pepperidge Farms pastry sheets (found in the freezer aisle at the supermarket) are actually vegan-friendly.
Yes, and maybe Pepperidge Farms does not use butter, but I believe there is plenty of hydrogenated oils or fats. Butter would be the better choice.