Spinach and Vegan Cheese Tarts
Spinach and Vegan Cheese Tarts
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![Servings]()
Portions16![Difficulty]()
DifficultyEasy
Ingredients
- 1 2-count box frozen puff pastry sheets, thawed in the refrigerator overnight
-
3 tablespoons Country Crock Plant Butter Tub with Olive Oil
![olive oil spread]()
- 1 medium yellow onion, chopped
- 2 cloves garlic, finely chopped
- 1 pound chopped spinach
- 1/2 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- zest from 1 lemon, divided
- 1 cup vegan mozzarella shredded cheese
- 1/2 cup crumbled vegan feta-style cheese
Nutritional Guidelines (per serving)
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Instructions
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside. Ideally, the puff pastry has defrosted overnight in the refrigerator. If not, remove the puff pastry from freezer and let sit at room temperature.
- Heat Country Crock® in a large pan over medium heat. Add onions and garlic and sauté until onions are translucent, about 5 minutes. Add spinach, salt, red pepper flakes, and about half of the lemon zest and saute until spinach is wilted, about 2-3 minutes. Stir in vegan shredded mozzarella cheese. Remove from the heat and set aside to cool slightly.
- Lightly flour a clean countertop and gently roll out puff pastry sheets. You don't need to roll the sheets super thin, mostly you just want to smooth out the surface. Cut the sheets into 16 equal size square and transfer to prepared baking sheets.
- Divide spinach mixture, adding a large spoonful to each puff pastry square. Leave a 1/2'' border around the spinach filling. Bake for 17-20 minutes, or until puff pastry is golden brown. Sprinkle vegan feta and remaining lemon zest on top of the tarts. Serve warm.
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