Croissant Tarts 3 Ways

The perfect appetiser or brunch to serve guests this summer!

20 prep

15 minutes cook

Serves 3-6

Mia Jacobs

Ingredients

'Croissant' pastry cases

1 packshop bought puff pastry (ensure it's vegan)

1 tbsp oat milk

1 tspmaple syrup or agave

3-4 tbspeverything bagel seasoning

Marinated olives

100gCastelvetrano or nocerella olives

1lemon, zested

1 tspred pepper flakes (pul biber)

1/2 tspsumac

1 tspdried oregano

1 tspagave

to tastelemon juice

2-3 tbspgood quality olive oil

to tastesalt and freshly cracked pepper

Blackberries

180gblackberries

1-2sprigs of thyme

1/2 tspvanilla extract

1/2lemon, zested

a pinchsugar or agave

Tomatoes

2good quality medium tomatoes, sliced

a big pinchflaky sea salt

1 tbspfresh chives, chopped

To serve:

300gvegan cream cheese

1 tbspfresh chives, chopped

a few sprigsfresh dill

If you love croissants, you love brunch, you love bagels, you love seasonal fruit and veg...you're in the right place. These easy puff pastry tarts are so simple to throw together and make the most of the best that summer in the UK has to offer. Gorgeous tomatoes, marinated olives and juicy blackberries on cream cheese loaded tarts, it doesn't get much better.

Method

Preheat the oven to 200c or 180 fan. Roll out the puff pastry and cut out 6 large circles (approx 12cm in diameter). Create an indent of a smaller circle in the middle of the larger circles, leaving a boarder that's around 2cm thick.

Glaze the boarder with a mix of the oat milk and maple syrup or agave then follow with the everything bagel seasoning. Place into the fridge to set for 10 minutes.

Prepare the olives but cracking them under a knife and removing the pits. Place into a bowl and season with all the ingredients for the marinade. Set to one side.

Place the pastry in the oven for around 15 minutes, or until risen and golden.

Place the blackberries in a bowl and combine with the other ingredients. Set to one side.

Slice the tomatoes to desired thickness then begin to assemble to pastries. Season generously with salt and set aside.

Press the centre of each tart down if they've risen but tracing around the inner circle with a knife and gently pushing down. Take 1/3 of the cream cheese, mix in the chopped chives and dill then place into two of the tarts. Top with the tomato slices and more chopped chives.

For the remaining pastries, fill with the rest of the cream cheese then top two with the olives and the others with the blackberries, sprinkling over more thyme and a drizzle of olive oil to finish. then serve and enjoy!

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Mia Jacobs

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Mia is a self-taught cook with an obsession with street food and an absolute hatred for parsnips. Before joining Twisted Green, Mia founded an online vegan cooking school in the midst of the global pandemic and began teaching people all over the world how to cook incredible vegan food from the comfort of their own homes. Her mission was, and still is, to help transform kitchens everywhere from a daunting space to one that’s filled with the irresistible aroma of frying garlic, and some very special plant-based grub. She also believes that crisps and hummus are a gift to humanity.