This vegan puff pastry tart is perfect for a light lunch or picnic. It can be served hot with new potatoes and salad or packed into lunch boxes to have outside in the sun. Leeks, garlic, mushrooms, and tarragon rest on top of a layer of pesto to create a nutty and fresh accompaniment to our A1 Food Products puff pastry. This combination is delicious, but ingredients can be adjusted according to what is available in your fridge. It is an ideal recipe for using up left overs or trying out new flavour combinations.
Ensure your A1 Food Products puff pastry is fully defrosted
Preheat the oven to 200ºC (180ºC for fan assisted ovens)
Unroll the pastry and place onto a baking tray lined with parchment
Brush with an unsweetened plant milk and bake for 15 minutes or until golden brown
Meanwhile, add olive oil to a frying pan on medium heat
Finely slice the mushrooms and leeks and fry until soft
Finely chop the garlic and tarragon and add to the pan with a teaspoon of miso (optional). Stir to combine
Season with pepper and, if not using miso, a scattering of salt
Once the pastry has started to turn golden and has risen, remove from the oven
Brush a layer of pesto over the pastry, leaving a space at the edge for the crust
Transfer the mushroom and leek mixture onto the pastry using a slotted spoon to remove as much liquid as possible
Brush the edges with milk again and return to the oven for another 5-10 minutes or until the pastry looks golden brown and ready to eat
Season with pepper and, if not using miso, a scattering of salt
Once the pastry has started to turn golden and has risen, remove from the oven
Brush a layer of pesto over the pastry, leaving a space at the edge for the crust
Transfer the mushroom and leek mixture onto the pastry using a slotted spoon to remove as much liquid as possible
Brush the edges with milk again and return to the oven for another 5-10 minutes or until the pastry looks golden brown and ready to eat