Cannellini beans, nutritional yeast, lemon juice, salt and pepper formed the based of the tart before stirring threw some blanched asparagus. Topped off with some sliced tomato the tart turned out prettier than I had anticipated. Nothing better than making food to be proud off as well as having the opportunity to savour/devour it (there are occasions for sharing, this wasn’t one of them!).
I made the same spelt base, why mess with a good thing!
The filling was simple, the base fool proof and the end result divine! I served it up with the remaining steamed asparagus (asparagus overload!).
The filling was rich and creamy, thickened with the help of a little cornstarch, the pastry thin and crisp. Delicious hot or cold (I did the usual blogger taste test when it came out of the oven and then put it in the fridge once cool ready for the next meal time).
Healthy, fresh, luxurious, comforting yet delicate, it ticked all the boxes.
As much as it was nice to eat out for my Birthday last night (recap tomorrow), creating something homemade that does so much for the senses…can’t beat it!
What’s your favourite savoury tart?
Vegan Creamy Asparagus Tart
Servings – 1
Preparation Time – 35 minutes
Cooking Time – 25 minutes
- 40g (1/3 cup) wholegrain spelt flour
- 1/4 tsp baking powder
- 1/2 tbsp oil
- 25ml (1 tbsp + 2 tsp) soy milk
- 1/4 tbsp ground flax + 3/4 tbsp water
- Pinch of salt
- 200g (1/2 can or 7oz) cooked cannellini beans
- 5 medium asparagus stakes sliced in to 1 inch pieces
- 5 asparagus tips
- 1/2 tbsp nutritional yeast
- 1/3 tbsp olive oil
- 1 tbsp cornstarch
- 1 tsp lemon zest
- 1 tsp dried basil
- 1 tbsp lemon juice
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 small tomato, sliced in 5
- 1 tbsp fresh basil
- Mix together all ingredients in a food processor for a couple of minutes. Place on a lightly floor surface and bring together to form a thick disc. Wrap in food wrap and place in the fridge for 30 minutes.
- Preheat oven to 160C (325F).
- Roll out pastry on a light floured surface to form a 7 inch disc. Place pastry in a non stick loose bottom pie dish (approx. 5 inches in diameter) and press down in to the base and rivets around the sides. Cut any over hang from around the edges using the back of a knife.
- Lay a small sheet of greaseproof pastry in over the pastry and pour in some dry uncooked beans.
- Bake in the oven for 10 minutes.
- Remove from the oven, lift out beans and leave to cool for 5 minutes before place in filling.
- Blend together all filling ingredients with the exception of the tomato, asparagus and asparagus tips.
- Drop chopped asparagus and tips in to a pot of boiling water for 2-3 minutes.
- Mix chopped asparagus threw bean mixture before placing in to tart case. Smooth over the over with the back of a wet spoon.
- Lay tomato slices and asparagus tips on top and bake in the oven for 15 minutes.
- Serve immediately or allow to cool and refrigerate; delicious served chilled!