• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • My Story
  • Recipes
  • Wellness & Travel
  • Work with me

 logo

June 17, 2020

VEGAN ASPARAGUS TART

Pin41
Share
Tweet
41 Shares
Jump to Recipe Print Recipe

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 5 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
Tried this recipe? Mention @Fit.Foodie.Nutter or tag #fitfoodienutter!

Share this:

  • Click to share on Pinterest (Opens in new window)
  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)

You Might Also Like:

PICNIC PERFECT CRISPY TOFU SANDWICHES (VEGAN) Asparagus tart with pea & mint pesto & fetaASPARAGUS TART WITH PEA & MINT PESTO & FETA Vegan nectarine tart – Fit Foodie NutterQUICK & EASY VEGAN SHORTCRUST NECTARINE TART C:\Users\Tania\Desktop\Fit Foodie Nutter Blog\Blog posts\65 Choc & blood orange tartCHOCOLATE & BLOOD ORANGE TART (GF & VEGAN) Apple tartTHE EASIEST APPLE TART YOU’LL EVER MAKE (VEGAN)

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. AvatarCindy 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
    • AvatarTania 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. AvatarRoxana 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
    • AvatarTania says

      June 18, 2020 at 8:36 pm

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

      Reply
  3. AvatarNicole 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
    • AvatarTania says

      June 18, 2020 at 8:35 pm

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

      Reply
  4. AvatarLiz 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
    • AvatarTania 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. AvatarElaine 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
    • AvatarTania says

      June 18, 2020 at 8:34 pm

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

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About me

AvatarWelcome to Fit Foodie Nutter! I’m Tania and 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…

Let’s Get Social

  • Email
  • Facebook
  • Instagram
  • Pinterest

WINNER OF HEALTH BLOG AWARDS 2018. BEST RECIPE BLOG

Health Blog Awards 2018 logo

Don't miss a recipe

CHECK OUT MY RECIPES AT

Healthy Aperture Gallery logo

LET’S BE FRIENDS

fit.foodie.nutter

fit.foodie.nutter
In honour of the citrus season, this vegan upside In honour of the citrus season, this vegan upside down blood orange cake should definitely be on your menu 😏 🍊 No flour and no refined sugar make it light, fluffy, as well as waist friendly (healthy new year resolutions & all that jazz 😎) It’ll make a great dessert for Valentine’s Day too, if you happen to be planning your menu for it already 😉 On another note, I’m desperately looking forward to Friday... You know that feeling? 😆
.
.
.
.
.
.
.
.
#bloodorange #bloodoranges #polentacake #bloodorangecake #vegancake #veganbaking #veganbakingrecipes #valentinesdessert #valentinesday2021 #valentinesmenu
#vegandessert #damnthatsdelish #droolclub
#iamsomartha #thebakefeed #bakingfromscratch #bakingtime
#veganrecipes #vegetarianrecipes #iamwellandgood #healthyrecipes #saveurmag #eatwellbewell  #beautifulcuisines #foodphotography #foodstyling #foodtographyschool
#ad A delicious healthy pancake stack is the best #ad A delicious healthy pancake stack is the best way to start any day, right?! 🥞 You’re just 7 ingredients away from these super quick & easy vegan banana & oat pancakes that I made with dairy-free unsweetened  @koko_coconutuk coconut milk (full recipe below). Put your morning tunes on, grab a handful of ingredients that you probably already have in your kitchen and make yourself an epic pancake stack to get your day off to the best start 😉If you fancy winning a £1,000 treetop getaway (wouldn’t that be lovely?!), Koko are running the hunt for the UK’s tastiest most natural breakfasts. Submit your recipes on kokodairyfree.com or visit @koko_coconutuk and be in with a chance of winning. Best of luck my friends!Banana & oat vegan pancakes (makes 6)
I cup rolled oats (80g)
1/4 cup + 2tbsp coconut milk (80ml)
1tbsp apple cider vinegar
1 tsp baking powder
1 tsp cinnamon
1tsp vanilla extract
1 bananaPlace all ingredients in a food process & blitz for a couple of minutes until smooth. Fry with a little oil over medium size heat for a couple of minutes on each side.#treemendousbreakfasts #naturalbreakfasts #kokobreakfasts
#ad Looking back at Veganuary last year, there wer #ad Looking back at Veganuary last year, there were nowhere near as many plant-based options in the supermarkets as there are this year. Personally, I find it so much easier to eat plant-based now when there's such an abundance of delicious vegan products, even in the local shops.This @coopuk GRO plant based  mushroom & spinach Wellington from my local Co-op tasted absolutely divine - 'meaty' & creamy on the inside & crunchy & crisp on the outside👌🏻 It's gone down like a treat with my (rather fussy) daughter too, which makes me one happy mum, I must say! ☺️I'm so pleased that Co-op are extending their plant-based offer this January & nearly doubling the choice of their vegan GRO products from winter-warming spiced pie to Asian-inspired noodles, there will be plenty of choices to suit all taste buds 😋 This makes eating plant-based so easy & rather exciting too. Pop in to your local Co-op and check it out for yourself 😉#Veganuary #ItsWhatWeDo
#ad Craving some cheesy comfort foods this Veganua #ad Craving some cheesy comfort foods this Veganuary? No problem 😎 This quick & easy vegan broccoli & cheese soup that I made with @violife_foods Epic Grated Mature Cheddar is comfort food at its best, especially during these cold winter days. Thick, creamy & bursting with flavours, it's one of those easy recipes you'll go back to again & again (full recipe below) 🍲If you haven't yet tried @violife_foods vegan products (free from dairy, lactose, soya & gluten), I'd really encourage you to do so. In my humble opinion, Violife cheese alternatives are one of the best at the vegan isle. You can find Violife products in Asda, Coop, Holland & Barrett, Sainsbury's, Tesco & Waitrose. If you need more vegan recipe inspiration, head over to Violife website.If you fancy winning a goodie bag from @violife_foods, just try their Epic Grated Mature or Grated Original, create a recipe,  and share your recipe on Instagram. That's it. Best of luck!#Violife #gratedchallengeBroccoli & cheese soup recipe (vegan)1tbsp olive oil
1 small onion, finely chopped
2 garlic cloves, minced
2 medium potatoes, diced
2 carrots, diced
3 tbsp nutritional yeast flakes
1 small broccoli, chopped
1 tbsp smoked paprika
1/4tsp kala namak (or regular salt)
1 vegetable stock cube dissolved in 800ml hot water
2 handfuls of @violife_foods Epic Grated Mature CheddarMethod. Fry onion and garlic in olive oil for a couple of minutes until softened. Add the rest of the ingredients apart from cheese. Cover with a lid and cook over medium heat for 15-20 minutes until all the vegetables have softened. Transfer to a blender and blitz until smooth. If the soup is too thick, add hot water to reach the desired consistency. Place the pureed soup back on the heat and add grated cheese. Cook for a couple of minutes until the cheese is melted. Serve with croutons, parsley and more grated cheese.Create a recipe with #Violife, snap it, upload it with #gratedchallenge and tag in the brand
Follow on Instagram
Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

Footer

AvatarWelcome to Fit Foodie Nutter! I’m Tania and 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…

MOST RECENT RECIPES

Vegan mushroom & walnut wellington on a black board
vegan chocolate mousse in small glasses in a silver tray
MUSHROOM & AVOCADO BRUSCHETTA

Stay connected

  • Email
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2021 on the Brunch Pro Theme