Vegan Fig Pastry Tart

This Fig Pastry Tart is a simple slice of heaven. Made with frozen puff pastry, fresh figs, and some coconut yogurt. Enjoy for a sweet breakfast.

Course Breakfast

Cuisine nut-free, soy-free

Prep Time 30

Cook Time 20

Total Time 50

Servings people

Calories 439kcal

Preheat oven to 190C/375F. Roll out puff pastry onto baking tray.
Poke pastry with fork to create tiny holes, leaving roughly one inch around the boarder untouched. Place puff pastry in the oven to cook for 20-25 minutes, or as instructed on package.
When golden and crisp remove puff pastry from oven and let cool slightly. It's okay if the pastry has risen high in the middle, you can gently push it down with a spoon as you add your yogurt. Scoop and spread soy yogurt into the centre of the pastry leaving roughly 1-inch for the boarder.
Cut figs into flower designs, or simply slice. (To make flowers: hold the fig upright between two fingers, and cut into the centre of the fig in a zig-zag pattern, all the way around. Then gently pull apart to reveal two fig flowers). Decorate puff pastry with fig flowers.
Drizzle tart with maple syrup. Cut into slices and serve.