Mushroom, Chive, & Cheese Tartlets


  • 1 package (2 sheets) vegan puff pastry, thawed slightly
  • 2 tsp olive oil
  • 1 tbsp vegan butter
  • 2 cloves garlic, finely chopped
  • 3 large Portobello mushrooms, thinly sliced
  • 2 tbsp dry sherry
  • 2 tsp red wine vinegar
  • ¼ tsp sea salt
  • ¼ tsp finely ground black pepper
  • ½ block Follow Your Heart American Cheese, cubed
  • ¼ cup Original Vegenaise, for brushing *Optional
  • 1 tbsp fresh chives, finely chopped


  1. Pre-heat oven to 400°F.
  2. Heat a large sauté pan over medium-high heat and add olive oil and butter. Add garlic, mushrooms, sherry, vinegar, sea salt, black pepper and cook for 5-7 minutes, or until golden and liquid is evaporated. Set aside to cool slightly.
  3. On a clean surface, spread out puff pastry sheets. Using scalloped 3-inch biscuit cutter, or floured rim of a glass, cut out rounds of puff pastry. Brush each round with Vegenaise, if using. To each round, add chopped Follow Your Heart American Cheese and ample amount of mushrooms.
  4. Bake for about 25 minutes until pastry is golden brown. Garnish with chives, Let cool slightly before serving.

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