- 1 sheet of puff pastry, thawed
- 1/2 cup vegan cream cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh basil
- 1/4 cup sun-dried tomatoes, chopped
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 pint cherry tomatoes, halved
- Preheat oven to 400 degrees F (200 degrees C).
- Grease a 9-inch tart pan with nonstick cooking spray.
- Unroll the puff pastry and fit it into the prepared tart pan.
- In a medium bowl, combine the cream cheese, Parmesan cheese, basil, sun-dried tomatoes, salt, and pepper.
- Spread the cheese mixture over the puff pastry.
- Arrange the cherry tomatoes over the cheese mixture.
- Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and the cheese is melted.
- Let cool slightly before serving.
- For a more flavorful tart, you can use a flavored vegan cream cheese, such as garlic and herb or sun-dried tomato.
- You can also add other toppings to your tart, such as artichoke hearts, black olives, or roasted red peppers.
- If you don't have a 9-inch tart pan, you can use a 9x13 inch baking dish. Just be sure to adjust the baking time accordingly.
Enjoy!