The perfect holiday appetizer - these Puff Pastry Potato Tarts have flakey crust, a creamy non-dairy spread & crispy rosemary potatoes.
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GET THE FULL RECIPE: [ Ссылка ]
FOR THE "CHEESE"
▢8 ounces vegan cream cheese I used Kite Hill
▢1/2 teaspoon garlic powder
▢1/2 teaspoon onion powder
▢1/2 teaspoon pepper
▢1 teaspoon maple syrup
▢1-2 tablespoons non-dairy cream or milk to thin
FOR THE POTATOES
▢2 medium Yukon Gold potatoes cut in 1/16" slices
▢2 tablespoons vegan butter melted
▢1 tablespoon fresh rosemary roughly chopped
▢1/2 teaspoon garlic powder
▢1/2 teaspoon onion powder
▢1/2 teaspoon pepper
FOR THE TARTS
▢2 sheets puff pastry thawed
▢2 tablespoons vegan butter melted
▢flakey salt, rosemary for topping
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Pink pan: [ Ссылка ]
Blender: [ Ссылка ]
Food Processor: [ Ссылка ]
Jars: [ Ссылка ]
Speckled Bowl: [ Ссылка ]
Mixing Bowls: [ Ссылка ]
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EMAIL ME: Rene@thissavoryvegan.com
music by Dyalla Swain [ Ссылка ]
