recipes & wine pairings

Always vegan.

Savory Spring Tart

Savory Spring Tart

Florals? For Spring? Groundbreaking. Here’s an easy tart with lots of herbs, maitake mushrooms, and peas that will make your spring a little brighter.

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Frozen puff pastry makes this recipe come together quickly, but if you have all the time in the world or are a professional baker, feel free to make your own puff. This is a great option for an Easter or Mother’s Day brunch and holds up really well at room temperature. Prefer a sweet tart over a savory tart? Try my Blueberry Lemon Pastry.

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If you try this recipe, let me know! If you happen to pair yours with some wine (mimosas would be awesome), let me know what wine you used and how it went! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!

Savory Spring Tart

Prep Time: 15 mins    Cook Time: 25-39 mins    Total Time: 40-54 mins 


·      (1) 8 ounce sheet vegan puff pastry, thawed (I used Pepperidge Farms)

·      3 tablespoons plain, unsweetened soy or almond milk

·      1 tablespoon olive oil

·      8oz Maitake mushrooms, broken up by hand, hard white stem removed

·      1/3 cup frozen green peas, thawed

·      1/3 cup Miyoko’s chive double cream cheese (can sub Kite Hill chive cream cheese)

·      1/3 cup almond ricotta (make your own or use Kite Hill)

·      1 teaspoon lemon zest

·      salt and fresh black pepper, to taste

·      ¼ cup fresh herbs, for garnish (I used a mix of parsley and dill)

·      small watermelon radish, sliced thin and cut into flowers with cookie cutters (100% optional garnish)


1.    Preheat oven to 375F. Line a baking sheet with parchment paper and set aside.

2.    On a lightly floured surface, unroll the puff pastry and gently roll out just a little bit to a rectangle. Put rectangle onto prepared baking sheet.

3.    Using a sharp knife, scrape along the surface (or “score”) a 3/4-inch border on the pastry dough. Do not cut fully through the pastry. Within the border, prick every few inches of the surface with a fork to prevent puffing. Brush the 3/4-inch border of pastry with dairy free milk.

4.    Put pastry into the preheated oven for 15-24 minutes, or until golden and puffy.

5.    While the pastry bakes, heat olive oil in a medium skillet over medium heat. Once oil shimmers, add the shrooms. Cook the mushrooms, stirring frequently for 5-8 minutes until they begin to brown. Remove from heat and set aside.

6.    In a small bowl, mix the chive cheese, almond ricotta, lemon zest, and salt and pepper until well incorporated and smooth. Set aside.

7.    Once golden and puffed up, remove the pastry from the oven. With your sharp knife, trace over the border once again, still not cutting fully through the pastry. Gently press down the center of the baked rectangle so it’s slightly lower than the 3/4-inch border.

8.    Spoon the cheese mixture onto the center of the tart and spread it evenly within the border. Arrange the cooked maitakes and thawed peas over the cheese. Sprinkle with additional salt and pepper to taste.

9.    Add the pastry back into the oven for an additional 10-15 minutes, or until the cheese becomes melty and pastry edges are a deeper golden brown, but not burnt.

10. When pastry is done, remove from oven and top with fresh herbs and radish decoration. Cut into squares and serve warm.

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