Tomato & Basil Tarts with a Lemon Cream Cheese Filling

Tomato & Basil Tarts with a Lemon Cream Cheese Filling

Servings: about 8 tarts

Lactose Intolerant Vegan Dairy Free Vegetarian
Recipe Directions
Nutrition Information


Lemon Cream Cheese Ingredients:

  • 1 bulb garlic, (2 cloves used)
  • ½ cup Go Veggie! Vegan Cream Cheese
  • 2 teaspoons fresh lemon juice
  • 1 teaspoon brown rice syrup
  • ¼ teaspoon sea salt
  • ¼ teaspoon finely ground black pepper

Remaining Ingredients:

  • 4-6 leaves fresh basil, finely chopped
  • 1 organic tomato, large dice, plus dash sea salt and pepper
  • 1 package vegan puff pastry (2 sheets used)


Thaw the puff pastry sheets before using according to the package.

Pre-heat oven to 375°.

To roast garlic, place garlic bulb, with top sliced off, in a heat proof ramekin with a dash of high heat oil. Roast about 30-35 minutes until cloves are soft.

To create lemon cream cheese filling, in a medium bowl, combine 2 cloves smashed roasted garlic, cream cheese, lemon juice, brown rice syrup, sea salt and pepper in a large bowl. Whisk until uniform. Set aside.

Turn oven up to 425°.

Finely chop the basil and set aside in a bowl. Place tomatoes in a separate bowl and season with sea salt and pepper.

Slice each sheet of puff pastry into 8 or 9 squares.

Fill each puff pastry square with 1 tablespoon cream cheese filling, a pinch of basil and piece tomato. Repeat for all squares. Fold corners to meet in middle.

Place on baking sheet and bake for about 18-20 minutes, or until tarts are golden.

When serving, garnish with fresh basil.

Created by: Spork Foods,,

©Spork Foods 2014