Vegan Mini Spiral Cream Cheese Tarts
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
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
  1. Preheat oven to 375°. Grease a mini muffin dish.
  2. 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.
  3. 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.
  4. Add a small scoop (about 2 tsp) of cream cheese to the bottom of each spot.
  5. Use a vegetable peeler to slice thin strips of carrot and zucchini.
  6. To begin the spirals, roll strips of carrots together, then layer strips of zucchini and more carrot around it. Place spiral in center of each of each spot and fold excess crust up, pinching the sides together.
  7. Drizzle olive oil over everything and sprinkle with salt and pepper.
  8. Bake for 30 minutes. Serve warm.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2016/03/07/vegan-mini-spiral-cream-cheese-tarts/