The Philly Recipe Project: Potato, Apple and Cremini Bacon Puff Pastry Tart

The Philly Recipe Project: Potato, Apple and Cremini Bacon Puff Pastry Tart

The Philly Recipe Project: Showing you new ways to use delicious vegan products local to Philly at home!

Satisfy sweet and savory cravings alike with this delicious puff pastry tart!

This light and flaky, half-potato, half-apple tart is the perfect solution when you don't want to choose between salty and sweet.

Make this and you'll experience a delicious union between smoky cremini bacon, caramelized onions, fresh rosemary, medjool dates and punchy vegan cheese.

Featured Philadelphia ingredients in this recipe are the Barn Cat cheese and Philly Cream Spread by Conscious Cultures Creamery!


1 sheet vegan puff pastry, thawed
1/4 cup Conscious Cultures Philly Cream Spread
1/2 tbsp water
3-4 garlic cloves, thinly sliced
1/2 small Vidalia or yellow onion, thinly sliced
1/4 cup Conscious Cultures Barn Cat
1-2 small red potatoes, very thinly sliced
1 cup cremini mushrooms, thinly sliced
1-2 tsp fresh rosemary, roughly chopped
1-2 medjool dates, diced
1/2 Mutsu (aka Crispin) or Golden Delicious apple, very thinly sliced
1 tbsp soy sauce
smoked salt
smoked paprika
olive oil
black pepper
white pepper


  1. Add sliced cremini mushrooms, soy sauce, black pepper, and white pepper to a small bowl. Mix until mushrooms are well-coated and set aside.

  2. In a small frying pan, sauté garlic in olive oil over low-medium heat for about 5 minutes. Remove garlic with a fork or slotted spoon once translucent and lightly golden, leaving the oil behind.

  3. Add sliced onion to the frying pan with the remaining oil and turn heat to medium. Allow onions to caramelize, stirring every 5 minutes. This could take 25-20 minutes total.

  4. While onions are caramelizing, mix Conscious Cultures Philly Cream Spread with water, black pepper, and sautéed garlic. This will be the base sauce for your tart. Break or cut Barn Cat cheese into chunks. Place all in fridge until you're ready to assemble the tart.

  5. Line a baking sheet with parchment paper.

  6. Remove caramelized onions from frying pan with fork or slotted spoon to leave oil behind, and set aside.

  7. Add mushrooms to the frying pan at medium heat, spreading to make an even layer across the pan. Sides of mushrooms should be submerged in a shallow layer of oil, add more if not. Allow mushrooms to cook in the oil until brown and mostly crisp, stirring every few minutes. Remove mushrooms and allow to cool. Cremini bacon will continue to crisp up as it cools.

  8. Preheat oven to 425°F. Place the puff pastry on the parchment-lined baking sheet.

  1. Spread a layer of the base sauce evenly on the puff pastry tart, leaving about 1/2 inch bare around the parameter of the puff pastry.

  2. Place a layer of red potato slices on one half of the tart. Place a layer of apple slices on the other half of the tart. Place tart in oven.

  3. Remove from oven after 15 minutes. Turn oven temperature down to 350°F.

  4. Sprinkle chopped dates on the apple side of the tart. To the potato side, add caramelized onions and chopped rosemary. Add Barn Cat chunks and cremini bacon to whole tart. Place tart back in oven.

  5. Remove from oven after 10 minutes or once tart is golden brown.

  6. Cool for a few minutes, then slice for serving.

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