Easy Asparagus Tart with Puff Pastry
This is your new, favourite asparagus tart recipe, so good, so easy. Crispy and flaky puff pastry base with green veggies tofu ricotta, tender asparagus and few cherry tomatoes for good measure.
Servings 6 servings
Calories 431kcal
Ingredients
- 320 g ready-rolled puff pastry sheet You can also use a block you roll out yourself.
- 400 g asparagus or approx. 16 spears depending on the size
- 200 g firm smoked tofu see notes
- 50 g fresh spinach
- 100 g frozen peas defrosted
- 1 garlic clove
- 2 tablespoon nutritional yeast optional, feel free to leave out or substitute with parmesan if consuming
- 10 g fresh mint leaves
- zest of 1 lemon or 1 tablespoon lemon juice optional
- 10 cherry tomatoes halved
- handful of pine nuts optional
- salt and pepper to taste
- 2 tablespoon olive oil to oil the asparagus
- beaten egg or olive oil or plant milk to brush the edge of pastry before baking
To serve
- extra virgin olive oil + sea salt (optional) can be drizzled and sprinkled over baked tart
Instructions
- Preheat the oven to 200°C(Fan)/400°F/Gas Mark 6.
- Prepare the asparagus by trimming their woody ends.400 g asparagus
- In a food processor mix together smoked tofu, fresh mint, garlic, spinach, peas, nutritional yeast (if using) and lemon zest and/or juice (if using) until nice and smooth. Season to taste with salt and pepper.200 g firm smoked tofu, 50 g fresh spinach, 100 g frozen peas, 1 garlic clove, 2 tablespoon nutritional yeast , 10 g fresh mint leaves, zest of 1 lemon or 1 tablespoon lemon juice, salt and pepper
- Put trimmed asparagus in a large bowl and drizzle over some olive oil. Massage the spears to ensure they're evenly covered in oil. Set aside.400 g asparagus , 2 tablespoon olive oil
- Unroll your puff pastry and score approx. 2cm border around the edge of the pastry. Make sure to do it gently and not cut all the way through. Using the fork, prick the middle of the pastry all over (as on the photo above). It's not strictly necessary here as we are putting our filling on it straight away but I find it helps to create slightly crispier base.320 g ready-rolled puff pastry sheet
- Spread your green veg tofu "ricotta" on top of the pastry (within the border) ensuring it's nice and even. Next, arrange your oiled asparagus spears on top of the filling in a single layer. I like to change the direction of the spears but you can do as you please.
- Cut cherry tomatoes in halve and dot them on top of asparagus cut side up. Sprinkle over some pine nuts (if using). Brush the edge of the pastry with some egg wash, olive oil or a little bit of plant milk. Put your tart into preheated oven and bake for approximately 20 minutes until nice and golden, turning baking sheet round half way through(if necessary). Let it rest for a few minutes once out of the oven and enjoy with a drizzle of extra virgin olive oil and a sprinkle of sea salt.10 cherry tomatoes, handful of pine nuts, beaten egg or olive oil or plant milk, extra virgin olive oil + sea salt (optional)
Notes
- Nutritional information is approximate, per serving (based on 6 servings) and should be treated as a rough guideline only. It will differ depending on the exact ingredients used.
- Feel free to swap smoked tofu for regular type if preferred, just make sure not to use silken tofu. Most firm tofu types won't need to be pressed for this recipe unless really wet, immersed in liquid.
- For more information regarding ingredients and substitutions refer to 🛒 Ingredients to make Asparagus Tart.
- Asparagus tart is best enjoyed on the same day but leftovers can be kept in the fridge for a couple of days and reheated if required.
Take puff pastry out of the fridge few minutes before you intend to use it. If you try unrolling it straight from the fridge it will likely crack.
Make sure your oven is preheated and ready once you start assembling asparagus tart. You don't want for it to sit there waiting and getting sticky.
If your asparagus spears come in variety of sizes, feel free to cut really thick ones in half (lengthwise) for even cooking.
Use baking stone if you've got one, it helps with crispy base. I bake a lot of bread and have baking stone in my oven most of the time. I simply put baking sheet with the tart on top of the stone and bake.
Nutrition
Calories: 431kcal | Carbohydrates: 33g | Protein: 12g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Sodium: 147mg | Potassium: 398mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1624IU | Vitamin C: 20mg | Calcium: 84mg | Iron: 4mg