Vegan Asparagus Tart Recipe
A creamy and flavourful vegan puff pastry tart that is so simple to make and looks fabulous!
Equipment
- Baking Sheet, lined
Ingredients
- 320 g Puff Pastry - ready rolled
- 20 stems Asparagus - woody ends cut off
- 150 g Vegan Cream Cheese - (I like Violife) room temperature
- 3 Spring Onions - sliced into rings
- 1 tsp Olive Oil
- 1 tsp Thyme - fresh
- ½ tsp Dijon Mustard
- 1 tsp Lemon Juice
- Zest of one Lemon
- 1 tbsp Nutritional Yeast
- Salt and Pepper to taste
- 2 tbsp Pine Nuts
Instructions
- Preheat oven to 220c
- Prep your asparagus by snapping of the ends where it starts to yield. Discard these woody ends (or use them in a soup)
- To make the cheezy mixture, place the vegan cream cheeze in a bowl and mix with a fork to soften.
- In a pan, gently heat the olive oil and saute the spring onion and some fresh thyme leaves until softened. Add to the cream cheeze.
- Add the nutritional yeast, mustard and lemon juice, Mix well, then season to taste.
- Prep the pastry case. Place your prerolled pastry on your lined baking sheet. You may need to trim it fit if, like me, you're using a smaller sheet.
- Score the pastry to form a "frame"
- Spread the cream cheeze mixture within the "frame" of your pastry case, and layer the asparagus in one layer on top.
- Sprinkle over the pine nuts and lemon zest.
- Bake for 20-25 minutes, or until golden and puffed.
- Remove from oven and let cool before cutting into squares and serving
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Vegan Asparagus Tart Recipe
Amount per Serving
Calories
403
% Daily Value*
Fat
31
g
48
%
Saturated Fat
8
g
50
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
13
g
Sodium
235
mg
10
%
Potassium
104
mg
3
%
Carbohydrates
28
g
9
%
Fiber
3
g
13
%
Sugar
2
g
2
%
Protein
7
g
14
%
Vitamin A
103
IU
2
%
Vitamin C
2
mg
2
%
Calcium
29
mg
3
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.