Oumph! Mini Tarte
- 100 g Oumph! Thyme & Garlic
- Margarine for frying
- 100 g plant-based puff pastry
- 50 g meltable vegetable-based cheese
- 50 g vegan crème fraiche
- 1 tsp. Dijon soup
- 30 g walnuts
- Agave syrup
- Salt and pepper
Defrost the Oumph! and split into smaller pieces. Fry until a nice colour is achieved and then remove from the plate. Roll the puff pastry out to double its size (add flour to the rolling pin and worktop). Divide into 12 cubes and put them in some kind of muffin tray to form cups of pastry. Set the oven to 225° C. Finely grate the cheese and mix with Dijon, agave syrup and crème fraiche – add salt and pepper. Add a piece of Oumph! in each tray cup and add to the mix. Sprinkle with coarsely chopped nuts. Bake in the oven for approx. 10 minutes.
Serve your puff pastry tarts with some fresh herbs and something cold to drink! Happy green year!