Vegan Mini Spiral Cream Cheese Tarts

One of my favorites recipes I shared last year was a Vegan Spiral Vegetable Tart. My motto in the kitchen (and on the blog) is “colorful, not complicated” but every once in a while I like to have fun with a dish that requires a little more time and prep work.

Today’s Vegan Mini Spiral Cream Cheese Tarts are a handheld variation of the original spiral tart. I’ve been on a little bit of a vegan cream cheese kick these days so I decided to swap the pumpkin puree for something a little more savory. I used Daiya Chive and Onion vegan cream cheese and was super pleased with how savory and flavorful it turned out! Kite Hill Chive Cream Cheese would also be a great choice (I can seriously eat it by the spoonful).

For this mini version, I decided to use just carrots and zucchini since they are easier to roll up (the original recipe also uses eggplant, cabbage and greens). The process is a little tedious but I put on an episode of This American Life and totally got into the spiral zone.

Ingredients

• 1 cup spelt flour
• ⅓ cup vegan butter
• 2 tbs cold water
• dash of salt
• ½ cup vegan cream cheese
• 4 medium carrots
• 1 yellow zucchini
• 1 green zucchini
• 2 tbs olive oil
• salt and pepper

Instructions

• Preheat oven to 375°. Grease a mini muffin dish.
• To prepare crust, plus flour, butter, water and salt in food processor until thoroughly combined. Scoop out dough, roll into a ball, and roll out over a clean surface until it's about ⅓" thick.
• Use a circular cookie cutter (a mason jar lid worked great for me) to cut circles out. One at a time, place the circles over each spot in the muffin dish and use your fingers to press dough down firmly.
• ..........

full recipe here : thecolorfulkitchen.com

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