Hazelnut broccoli tarts. Caramelized onions, tender garlicky broccoli baked with gooey vegan cheese, and flaky puff pastry. Sprinkle the warm broccoli tarts with roasted hazelnuts. These tarts make a great holiday appetizer, side or even snack!

These Broccoli Tarts Are…

super easy to make
the perfect holiday appetizer or side!
packed with so much flavor.

Simple ingredients for Hazelnut Broccoli Tarts

Puff pastry: Just a sheet of store-bought puff pastry.
Onion: A white or red onion, thinly sliced.
Broccoli: Cut into small-medium florets.
Garlic: A few freshly grated cloves.
Herbs: Fresh thyme leaves.
Spices: Nutmeg powder, salt and black pepper.
Vegan cheese: I used a bag of grated vegan cheese to speed things up, but you can grate the vegan cheese yourself.
Hazelnuts: A pack of store-bought roasted hazelnuts, chopped into bite-sized chunks.

Making the broccoli filling

Heat oil in a pan over medium heat. Add in the onions and then turn up the heat a little, and cook the onions until they are nice and caramelized. This can take up to 5-10 minutes. Make sure you’re consistently mixing to prevent any onion slices from burning. Mix in the grated garlic and thyme leaves. Cook together for a few seconds or until fragrant.

Add the broccoli florets, nutmeg powder, salt and black pepper. Give everything a good mix together, cover the pan with a lid and cook for 10 minutes or until the broccoli is slightly tender. If at any point you notice the mixture sticking to the pan, just add a splash of cold water to deglaze. You’ll want the broccoli to have a little bite to it, so once it bakes it doesn’t become a mushy mess. Allow the caramelized onion and broccoli to cool down to room temperature in the pan. To speed this up I sometimes like to transfer it into a large bowl.

Time to Bake!

Grab the pastry sheet, and cut it into 4 equal rectangles. Create a slight border and fold up the edges of each tart. In a small bowl combine the oat milk, maple syrup and nutmeg. Brush it all over the pastry, and then pop it into the oven and blind bake for around 20 minutes. Doing this does two things, ensures the pastry cooks perfectly, and it prevents the broccoli from burning!

Remove the puff pastry from the oven. And if the centers have puffed up tap them with the back of the spoon. Add the grated vegan cheese into the center, and all that broccoli filling. Bake together for 5-10 more minutes. Keep an eye on the filling as the broccoli can burn quickly!

Remove from the oven. Sprinkle with the chopped hazelnuts, and enjoy warm!

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More vegan holiday side dishes you’ll love

Hazelnut Broccoli Tarts (Vegan)

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Total Time: 40 minutes
Yield: 4 tarts 1x

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Description

Hazelnut broccoli tarts. Caramelized onions, tender garlicky broccoli baked with gooey vegan cheese, and flaky puff pastry.

Instructions

Preheat the oven to 220°C/428°C.
Broccoli filling: Heat oil in a pan. Add in the onions, turn up the heat to medium-high and while consistently mixing, cook for 5-10 minutes or until caramelized. Mix in the thyme leaves and garlic. Cook for a few seconds. Add the chopped broccoli florets, nutmeg powder, salt and black pepper. Mix to combine. Cover the pan with a lid and cook for 10 minutes or until the broccoli is tender. Mixing often to prevent burning. And if at any point the mixture starts sticking to the pan splash in a little water to deglaze. Allow the filling to cool completely.
Puff pastry: Divide the puff pastry sheet into 4 equal rectangles. Fold up the edges of each rectangle to create a border. Poke the center with holes to prevent it from puffing up too much while it bakes. In a small bowl combine oat milk, maple syrup and a pinch of nutmeg. Brush over the puff pastry. Blind bake the puff pastry for 20 minutes or until puffy and golden.
Final touches: Remove the puff pastry from the oven. And if the centers have puffed up a little just flatten them out using the back of a spoon. Top with vegan cheese, and then the broccoli filling. Pop back into the oven. Turn the temperature down to 160°C/320°F. Bake for 10-15 minutes. Keep an eye on the broccoli as it can burn easily! Sprinkle with the chopped hazelnuts. Serve warm!!