These vegan mushroom tarts with herbed cheese are delicious and they make the perfect appetizer for the holiday season! Nut-Free
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper and set aside.
Open your tofu and drain all the liquid by squeezing in a tofu press or over a strainer. It's okay if it crumbles, but you need the tofu to be as dry as possible.
In a food processor, add all ingredients for the tofu cream cheese, leaving the herbs out and mix. Scrape down the sides of the bowl with a spatula and mix until smooth.
Transfer the tofu cream cheese to a mixing bowl, add fresh herbs and mix until incorporated. Taste test for seasonings, add more salt, pepper, lemon juice if needed. Set aside.
Heat a skillet or a non-stick pan over medium heat. Once hot add oil, onions, garlic, a pinch of sea salt and pepper, and sautée until soft and fragrant. Add mushroom, stir to combine. Cook for 8 to 9 minutes or until the mushroom shrinks in size and becomes golden brown.
Add 1 tsp of lemon juice, stir and cook for an extra minute. Remove from heat and taste test for seasoning. Add more salt, pepper or lemon juice if needed. Set aside to cool down.
Place your puff pastry on a clean, lightly floured surface. Roll out the dough to 1/4 inch thickness and cut 8 even (ish) rectangles. If you want thinner and less crispy dough, roll to about 1/8 inch then cut into about 12 rectangles. Place your rectangles on your lined baking sheet.
Add about 1 tbsp of sautéed mushrooms to the center of each rectangle, add 1 tsp of the tofu cream cheese on top.
Optional: place the tarts in the fridge for 30 min to ensure an extra crispy and fluffy puff pastry!
Bake for 15 to 16 minutes or until perfectly puffy and golden brown.