top of page

Asparagus tart


Asparagus tart with juicy cherry tomatoes, red onion, and a creamy cashew base. It’s plant-based, gluten-free, and packed with goodness, as asparagus is a great source of folate, potassium, niacin, and so much more.



 

🍽 Serves 5 🕘 45-50 minutes Difficulty: Beginner

 

Ingredients:


Crust:

  • 1 Tbsp ground flax seeds

  • 3 Tbsp water

  • 1 and 2/3 cups of almond meal

  • ½ tsp salt

  • ½ tsp turmeric

  • Pinch of pepper

  • 2 Tbsp vegan butter, melted

Cashew cream:

  • 2 garlic cloves, minced

  • 1 Tbsp miso paste

  • ¾ cup of cashews, soaked

  • ½ block of silken tofu, approx. 175g

  • ½ cup of plant milk

  • ½ tsp onion powder

  • ½ tsp salt

  • ½ Tbsp extra-virgin olive oil


Toppings:

  • 1 bunch of asparagus spears, tough ends trimmed

  • ½ red onion, sliced

  • A handful of cherry tomatoes (approx. 100g), cut in halves

  • Pinch of sea salt

  • Drizzle of extra-virgin olive oil

  • Garnish:

  • Chopped fresh thyme, chives, and parsley


 

Instructions:


  1. Prepare the ingredients. Soak the cashews in a cup of boiling water. In a small bowl, combine ground flax seeds with water and set aside. Cut the tough ends off the asparagus and cut into 4-5cm long pieces. Slice the onion, chop the herbs, and cut the cherry tomatoes in halves. Melt the butter.

  2. In a large mixing bowl, place almond meal, salt, turmeric, and pepper. Mix until well

  3. combined.

  4. Incorporate the flax mixture and melted butter. Shape the dough into a ball and wrap it in a compostable cling wrap. Place it in the freezer for the time being.

  5. Preheat the oven to 190’C. In the meantime, grease a tart dish with vegan butter, sprinkle almond meal over the dish to prevent the dough from sticking, and using your hands, cover the dish with the dough. Bake for 15 minutes.

  6. In the meantime, prepare the cashew cream. Drain the cashews. In a blender, place garlic cloves, miso paste, silken tofu, cashews, salt, onion powder, extra-virgin olive oil, and plant milk. Blend until smooth and creamy.

  7. Remove the crust from the oven. Place the cashew cream and spread evenly. Place the toppings: evenly place sliced onion, pieces of asparagus, and cherry tomatoes. Drizzle olive oil on top and place the tart in the oven for additional 20 minutes.

  8. Remove from the oven and let cool for a few minutes.

  9. Top the tart with fresh herbs like thyme, chives, and parsley.

  10. Enjoy!


 




Comments

bottom of page