Sometimes, for no reason other than I bought too much asparagus, I am inspired to make something super fancy for dinner. Then, after I make this super fancy dinner, I realize 2 things… 1. Fancy is easy and 2. Dinner can be great for breakfast too. Last night was one of these times. This VEGAN asparagus tart took 45 mins to make (35 of those minutes were spent watching the oven and the clock) and used only 1 pot + 1 baking sheet, and made me feel really proud of myself so… win, win, win! Let’s get started because I’m getting hungry!
1 roll vegan puff pastry (I use Pepperidge Farm Puff Pastry Sheets)
1/2 cup ++ unsweetened almond milk
2 tablespoons vegan cream cheese
1 tablespoon yellow mustard
1 teaspoon dry thyme
2 tablespoons chickpea flour
Salt & Pepper & Onion Powder to taste
1/2 bundle baby asparagus
Vegan soft cheese (goat cheese) I use Treeline Cheese Scallion-soft French Style
Nooch (because I put that on everything!)
Defrost your puff pastry for at least 2 hours. Line your baking sheet with parchment paper. Roll out your puff pastry on baking sheet and set aside.
In a small saucepan heat up almond milk and mix in cream cheese, mustard, and seasonings. Remove from heat. Add 2 tablespoons of chickpea flour and mix really well until smooth. I used a whisk because it really helped get all the lumps smooth.
Wash asparagus and cut off hard ends if you need to. Only the best for this fancy tart!
Fold in ends of puff pastry to create a crust.
Pour in your cheesy “egg” mixture and spread evenly.
Top with your asparagus evenly.
Sprinkle with salt and pepper and lightly spray with olive oil.
Brush the ‘crust’ with almond milk – this makes it goldy and shiny – dont skip this step
Oops did you preheat your oven??
Preheat your oven to 350 degrees.
Optional: sprinkle on the soft vegan cheese for a little somethin extra
Pop your tart in the oven for about 35 minutes until your puff pastry is puffy and golden brown.
Let cool. Cut a giant piece for yourself and enjoy!
I served this with basil pesto but it would also be just fab with a balsamic glaze drizzle… Oh you fancy huh?
Originally posted on: April 28, 2015