Ingredients
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
- Add drained beans, nutritional yeast, cashews, garlic, lemon juice and zest, tahini, salt and pepper to a food processor and blend until creamy.
- 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.
- Arrange asparagus on the tart and bake in preheated oven at 180°C/360ºF for 40-45 minutes.
- 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.
- 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