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June 17, 2020

VEGAN ASPARAGUS TART

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Celebrate the asparagus season with this mind-blowingly delicious vegan asparagus tart, which will make a beautiful centerpiece at your dinner table. Creamy cashew & tofu filling, crunchy asparagus and flaky pastry make it one delicious number to share with your friends and family.    

Top down view of asparagus tart

The British asparagus season doesn’t last very long (from the end of April through to June), so I’m grabbing this last opportunity to enjoy fresh seasonal asparagus in its full glory in this dangerously moreish vegan asparagus tart.

Close up shot of green asparagus spears

When I made it for lunch to share with my boyfriend, we finished it in one sitting… Can you believe it?! Yep, it’s this good my friends, I’m telling you!

Top down view of asparagus tart

WHAT INGREDIENTS DO I NEED TO MAKE ASPARAGUS TART?

To make the filling for this asparagus tart, which by the way can be prepared 3-4 days in advance, you’ll need the following ingredients:

  • Unsalted raw cashews – you’ll need to soak them in cold water overnight or in boiling hot water for at least 2 hours
  • Extra firm smoked tofu (I used this one). You can use plain tofu but the overall flavour will be less smokey and less ‘cheesy’.
  • Lemon juice
  • Nutritional yeast flakes
  • Vegan-friendly green pesto (you can skip this step but I’d highly recommend adding it for the fullness of flavour)
  • Fresh basil
  • Salt & pepper
  • Water as needed
Top down view of asparagus tart with a hand reaching for the slice

To assemble the asparagus tart you’ll need:

  • Asparagus spears
  • Ready-rolled puff pastry (I used a shop-bought vegan-friendly version)
  • A spoonful of finely chopped mixed seeds: pumpkin seeds, sunflower seeds and sesame seeds (you can replace with any seeds of your own choice)
  • Lemon zest
  • A little drizzle of olive oil
  • Almond milk or tamari sauce (or milk of choice) for the ‘egg wash’.  
Top down view of asparagus tart

HOW TO MAKE ASPARAGUS TART

The process of making this tart is really simple:

  • Firstly, make the filling by combining all filling ingredients in a food processor and blitzing until creamy. Whilst the motor is still running, keep adding water a little at a time until you reach creamy, spreadable consistency. If you’re using plain tofu instead of smokey, the overall flavour will be less ‘cheesy’, so you might want to add more nutritional yeast flakes.
  • Secondly, unravel the puff pastry sheet. Using a knife, score a 2-inch border around the edges, so they puff up when the pastry is in the oven. Brush the pastry edges with a little almond milk (or tamari sauce) to help them brown off. Sprinkle finely chopped seeds along the edges of the tart and pop it in the oven to blind bake for 10 minutes.
  • Whilst the pastry is in the oven, bring a saucepan of water to a boil, add trimmed asparagus spears in the boiling water and blanch for 2 minutes. Drain and transfer to a big bowl of ice cold water. Let the asparagus cool down completely. Transfer to a clean kitchen towel and pat dry.
  • Take the pastry out of the oven, spread the cashew & tofu filling evenly all the way to the edges with the back of a spoon.
  • Arrange the asparagus spears on top of the filling, alternating the spear ends. Drizzle the asparagus with a little olive oil, season generously with salt & pepper and sprinkle with lemon zest. Bake in the oven for another 10-15 minutes or until golden brown.
  • Lastly, garnish the tart with peppery rocket salad, spring onions and a drizzle of olive oil just before serving.     
Top down view of asparagus tart

If you need some more asparagus inspiration, check out my other recipes below:

  • Asparagus tart with pea & mint pesto & feta
  • Super easy spring green salad
  • Quinoa pizza with grilled asparagus & tomatoes

As always, if you recreate this vegan asparagus tart at home, I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram, Facebook or Pinterest so I don’t miss them. It gives me so much joy seeing your takes on my recipes!

See you next week.

Healthfully yours,

Tania x

Top down view of asparagus tart

VEGAN ASPARAGUS TART

Tania Pilcher | Fit Foodie Nutter
Celebrate the asparagus season with this mind-blowingly delicious vegan asparagus tart, which will make a beautiful centerpiece at your dinner table. Creamy cashew & tofu filling, crunchy asparagus and flaky pastry make it one delicious number to share with your friends and family.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dinner, Lunch
Cuisine British

Equipment

  • Food processor

Ingredients
  

For the filling:
  • ½ cup unsalted raw cashews soaked overnight in cold water or in boiling hot water for at least 2 hours
  • 225 g extra firm smoked tofu
  • Juice of 1 medium lemon
  • 3 tbsp nutritional yeast flakes or to taste
  • 1 tbsp vegan-friendly green pesto you can skip this step but I’d highly recommend adding it for the fullness of flavour
  • 3 tbsp finely chopped fresh basil
  • Salt & pepper to taste
  • Water as needed
For the tart:
  • 300-350 g fresh asparagus spears, ends trimmed (around 40 spears)
  • 320 g ready-rolled puff pastry sheet (I used a vegan-friendly version)
  • 1 tbsp mixed seeds finely chopped
  • Zest of 1 lemon
  • 1 tsp extra virgin olive oil
  • 1 tbsp almond milk or tamari sauce for the ‘egg wash’
  • Rocket salad & spring onions for garnish

Instructions
 

  • To make the filling, combine all filling ingredients in a food processor and blitz until creamy. Whilst the motor is still running, keep adding water a little at a time until you reach creamy, spreadable consistency. If you’re using plain tofu instead of smokey, the overall flavour will be less ‘cheesy’, so you might want to add more nutritional yeast flakes.
  • Preheat the oven to 200C/ 180C Fan/ 400F/ Gas mark 6 and line an oven tray with parchment paper.
  • Unravel the puff pastry sheet. Using a knife, score a 2-inch border around the edges, so they puff up when the pastry is in the oven, and pierce the middle of the pastry sheet with a fork. Brush the pastry edges with a little almond milk (or tamari sauce) to help them brown off. Sprinkle finely chopped seeds along the edges of the tart and pop it in the oven to blind bake for 10 minutes until just golden.
  • Whilst the pastry is in the oven, bring a saucepan of water to a boil, add trimmed asparagus spears in the boiling water and blanch for 2 minutes. Drain and transfer to a big bowl of ice cold water. Let the asparagus cool down completely. Transfer to a clean kitchen towel and pat dry.
  • Take the pastry out of the oven, spread the cashew & tofu filling evenly all the way to the edges with the back of a spoon.
  • Arrange the asparagus spears on top of the filling, alternating the spear ends. Drizzle the asparagus with a little olive oil, season generously with salt & pepper and sprinkle with lemon zest. Bake in the oven for another 10-15 minutes or until golden brown.
  • Garnish the tart with peppery rocket salad, spring onions and a drizzle of olive oil just before serving.

Notes

*You can make the filling for this tart 3-4 days in advance (keep refrigerated). If you have any leftovers, it’s a great spread for your toast!
Keyword Asparagus, vegan asparagus tart, asparagus recipes, vegan asparagus recipes, vegan tart, vegetarian tart, easy lunch recipes, easy dinner recipes, family vegan recipes
Making this? I’d love to see!Tag your snaps @Fit.Foodie.Nutter and #fitfoodienutter

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Filed Under: Lunch, Recipe, Side dish, Vegan Tagged With: asparagus, asparagus tart, easy family meals, vegan recipes, vegan tart, vegetarian recipes

Reader Interactions

Comments

  1. Cindy says

    June 18, 2020 at 2:49 pm

    5 stars
    My kiddos and I made this together! We have been spending a lot more time in the kitchen lately and its so fun. They really enjoyed making this recipe but they enjoyed eating it even more! Thanks for this delish creation, we are adding it to our “make again” list!! I was so excited they liked this. Yay for more veggies!

    Reply
    • Tania says

      June 18, 2020 at 8:38 pm

      I’m so glad you got your children involved too Cindy and so happy they enjoyed this tart! I’ve enjoyed a lot more time in the kitchen with my little girl too, so it’s not all that bad in a quarantine after all:) x

      Reply
  2. Roxana says

    June 18, 2020 at 3:04 pm

    5 stars
    What a great recipe. I love asparagus. And this one has all that I love. The pesto and puff pastry.

    Reply
    • Tania says

      June 18, 2020 at 8:36 pm

      Thank you so much Roxana. I’m glad you liked it x

      Reply
  3. Nicole Triebe says

    June 18, 2020 at 3:27 pm

    5 stars
    Not only is this recipe so delicious, it’s stunning too!! It was such a show stopper at a family brunch I hosted.

    Reply
    • Tania says

      June 18, 2020 at 8:35 pm

      Thank you Nicole! I’m so glad you enjoyed it x

      Reply
  4. Liz says

    June 18, 2020 at 3:29 pm

    5 stars
    I love asparagus and I was having trouble finding a tart recipe that didn’t involve cheese! Thanks for this tasty vegan idea!

    Reply
    • Tania says

      June 18, 2020 at 8:35 pm

      I’m glad you’ve finally found it Liz! Hope you’ll enjoy it as much as I did x

      Reply
  5. Elaine says

    June 18, 2020 at 3:50 pm

    5 stars
    I love how this tart looks – something I would love to see on my kitchen table, too. Healthy and delicious, too!

    Reply
    • Tania says

      June 18, 2020 at 8:34 pm

      Thank you so much Elaine, you’re too kind!

      Reply

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Hi, I’m Tania! Here on my blog I share delicious, healthy & easy to prepare vegan & vegetarian recipes for nutritious and wholesome meals, as well as my passion for healthy, mindful living and travel. Thank you for stopping by and happy browsing. Read More…

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