This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
Colorful fall veggies with a tasty pumpkin crema laid on flaky puff pastry squares with fresh basil to garnish—say no more, we're obsessed. Plus, this is a super easy recipe that's a guaranteed hit at every seasonal potluck or holiday party.
- 1-2 thinly sliced purple sweet potatoes (regular potatoes also work well with this)
- 1 thinly sliced butternut squash
- 1 package of puff pastry (double check its vegan), cut in squares
- Fresh basil
- Drizzle of maple syrup
- 1 cup soaked cashews
- 1/4 tablespoon paprika
- 1/4 tablespoon garlic powder
- 1/3 cup Pumpkin Spice Better Half
- 1 juice of a lime
- Salt and pepper to taste
First, begin by soaking your cashews overnight. You can also boil them day of if needed. You want them soft so when you blend them with the crema, it becomes creamier.
Next, make your crema by blending your soaked cashews, paprika, garlic powder, lime juice, and pumpkin spice creamer until smooth.
Preheat oven to 400 degrees. Begin to thinly slice your sweet potatoes and squash and square your puff pastry.
Assemble your tarts! Lather on the crema, then the potatoes and squash and place in the oven for 30-45 minutes until puff pastry has become crispy and vegetables are cooked through. Top with agave and fresh basil.