GATHER THE INGREDIENTS
FOR THE FILLING
-
1 1/2 pound strawberries, trimmed and halved
- 1 1/2 pound rhubarb, trimmed and cut into 1 inch pieces
- 1/4 cup granulated sugar
- 1 lemon, juiced and zested
- Pinch sea salt
FOR THE TART
-
1 container Miyoko’s cream cheese, at room temperature
- 2oz of egg replacer of choice (or omit)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- Pinch sea salt
- All purpose flour, for rolling
- Store-bought vegan puff pastry, thawed but still cold
START CREATING
- One hour before baking, remove vegan puff pastry from the freezer and allow it to thaw.
- Preheat the oven to 425 degrees.
- In a mixing bowl, combine prepared fruit with 1/4 cup of granulated sugar, half of the lemon juice, and a pinch of salt. Mix to combine and place the mixture in a medium saucepan. Cook the fruit for 10 minutes to avoid overcooking or macerating it.
- Once the fruit is cooked, transfer it to a mesh strainer fitted above the mixing bowl to strain juices. This will keep the tart crust from getting soggy while it bakes. Once the fruit is strained, the juices can be returned to the pot and reduced for an additional 10 minutes. Use the leftover syrup in cocktails, popsicles, or to drizzle above the tart when serving.
- While the fruit cools, combine cream cheese, egg replacement, 2 tablespoons lemon juice, lemon zest, vanilla extract, and a pinch of salt in a mixing bowl. Using a wooden spoon or spatula, stir the cream cheese mixture until smooth.
- Place the thawed puff pastry on a lightly floured surface and roll into a rectangle with roughly 1/8 inch thickness. Transfer it to a parchment-lined baking sheet, and use a sharp paring knife to score a border around the edges of the pastry. Take care not to slice all the way through the pastry.
- Spread the prepared cream cheese mixture inside the border, followed with a layer of the cooled fruit.
- Bake for 25 minutes, according to package instructions, or until the puff pastry is golden brown and flaky. Depending on your oven, you may need to turn the tart halfway through to ensure even cooking.
- Remove the tart from the oven and transfer to a wire rack to cool. When ready to serve, dust with powdered sugar and enjoy!
