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Asparagus Tart with Strawberry Salsa


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5 from 2 reviews

  • Total Time: 1 hour
  • Yield: 4 1x

Ingredients

Units Scale
  • 1 sheet puff pastry
  • 250 g/9 oz thin asparagus, tough ends removed
  • 1 can of white beans
  • 1/3 cup of nutritional yeast
  • 1/4 cup of cashews, preferably soaked
  • 1 clove of garlic
  • 1/2 lemon, juice + zest
  • 1 tbsp tahini
  • salt, pepper

For the Strawberry Salsa:

  • 2 cups of strawberries
  • 1/2 red onion
  • 2 tbsp fresh, chopped chives
  • 1/2 lemon, juice
  • 1 tsp maple syrup
  • 1,5 tbsp balsamic glaze
  • salt, pepper


Instructions

  1. Add drained beans, nutritional yeast, cashews, garlic, lemon juice and zest, tahini, salt and pepper to a food processor and blend until creamy.
  2. Roll out puff pastry and place on a baking tray. Pierce the dough with a fork and spread the bean mixture evenly over puff pastry, leaving a small border on all sides. Fold edges inward and press down gently with a fork to secure.
  3. Arrange asparagus on the tart and bake in preheated oven at 180°C/360ºF for 40-45 minutes.
  4. For the strawberry salsa dice strawberries and red onion, and mix them together in a bowl with chives, lemon juice, maple syrup and balsamic glaze. Season with salt and pepper.
  5. Slice tart and serve warm or at room temperature with strawberry salsa on top. Enjoy!
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Category: Main
  • Cuisine: Vegan