Thanksgiving Leftover Tarts

Use up your Thanksgiving Leftovers with this delicious tart!

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Servings: 2

Prep Time: 00:30

Cook Time: 00:20

Main Ingredients

3/4 cup cashews

1/2 cup warm water

1/4 tsp ground red pepper

2 tsp white vinegar

2 small onion or shallots

1 cup kale leaves, chopped small

1 tbsp olive oil

1 cup mashed sweet potatoes or white potatoes, divided

1 cup roasted brussel sprouts*, green beans, or broccoli

2 package of vegan puff pastry, thawed. the package must contain pastries per box.

(i prefer the aussie bakery brand, but pepperidge farm or any other brand would work. most puff pastry shells are vegan).

1/2 cup spreadable vegan cheese (possible brands: nuculture, miyokos, kite hill, tree line, vtopian. use any flavor and anything that

cranberry sauce for topping (optional)

vegan gravy for topping (optional)


1Preheat oven to 350F or whatever your particular puff pastry package recommends

2Prepare the cashew cream. In a blender, add the cashews, water, ground red pepper, and vinegar. Blend on high until creamy.

3In a small pan, sauté the onion/shallot and chopped kale leaves in olive oil. Continue to cook until the onion is translucent and the kale leaves are soft.

4Begin to assemble, lay the two puff pastries on a lined baking sheet.

5Divide the cashew cream into two portions and spread a thin layer in the middle of the puff pastry.

6Next add the mashed potatoes (or sweet potatoes) to each pastry. Spread a somewhat thin layer over the cashew cream, being sure to leave some space around the edge, as if you were preparing a pizza.

7Top with your green vegetable of choice (brussel sprouts, green beans, or broccoli)

8If using sweet potatoes, I find that brussel sprouts compliment them well. If using regular mashed potatoes, green beans or broccoli compliment them better. But its up to you!

9Top with dollops of your spreadable cheese, cranberry sauce (optional), and gravy (optional).

10Fold the corners of the pastry over so they meet in the middle but don't completely cover the inside of the pastry. Next, fold over the sides to form a crust.

11Place in the oven and bake according to puff pastry package instructions. I found that 20 minutes was perfect to get a toasted crust and perfectly melted cheese.

12Remove from oven, let cool and enjoy!

13*Note: If you're able to sauté the brussel sprouts in maple syrup and dijon mustard, I found this to be a delicious combination that adds a lot of flavor to your tart. However, if your brussels have already been cooked differently, don't worry about it!

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