![]() The spears will finish cooking once they are in the tart and baking in the oven. That will help seal in that nice bright green color and give the asparagus a head start in the cooking department. Bring a large pot of salted water to a boil and blanch the asparagus for just a few minutes before shocking it in an ice bath. For the prettiest tart, make sure the spears of asparagus are all the same length by lining up the tips and then trimming off the bottom. Trim off the tough woody ends of the asparagus first. There’s just a little prep required with the asparagus – something you can easily do while the puff pastry defrosts. Goat cheese would be a nice addition too. You could, of course, substitute the cheeses depending on what you have at home, but try to cover the bases of flavor, meltability and salt. The Gruyère has a nice nutty flavor, the Fontina is a fantastic melter, and the salty Parmesan seasons nicely. The mix of three cheeses – Gruyère, Parmesan and Fontina – are a perfect blend for this tart. The ingredients for this tart are few and simple, but the result still impresses in appearance and flavor. Of course, you do need to defrost the puff pastry, but it doesn’t take too long to thaw at room temperature. I like to have a sheet or two of puff pastry in my freezer at all times, just so that I’m able to whip up something nice in a hurry. Or if you use the JUMP TO RECIPE at the top of the page, it will take you directly to the complete recipe.This quick and easy asparagus tart recipe uses an emergency staple to speed up the time it takes to get a great dish on the table – puff pastry. (This is ONLY a list of ingredients for the recipe please see recipe card below for complete printable recipe. You don't need to blanch the asparagus first, the heat from the oven will cook it through perfectly. Some people sprinkle it on buttered toast or on their salads as well. It adds an authentic cheese-like flavour to sauces, whilst also thickening. No self-respecting vegan would be caught without Nooch in their store cupboard. I added some sauteed spring onions and a little fresh Thyme, then stirred this into my cream cheeze, along with some Dijon Mustard and thickened (and flavoured!) with nutritional yeast. This has no egg in it, rather a creamy saucy base made with vegan cream cheese (I prefer Violife), but in this instance I used Tesco's own vegan version. How do you make vegan Asparagus Tart?Īs with many vegan recipes that rely on egg or dairy replacers, they are often much simpler than their non-veggie counterpart. I have also made a more traditional but vegan quiche using asparagus here. And it keeps in the fridge (I had just had a slice for lunch). ![]() It is wonderful warm but great cold as well. The custard will not have set solid but instead is wobbly, creamily firm, almost like a soufflé. ![]() Leave to cool for ten minutes then cut into soft, squidgy slices. The Asparagus spears will have bobbed to the top and scorched beautifully in places. The tart is simple to make, particularly if you use pre-rolled puff pastry. It just adds another layer of savoury-ness that is sublime. My one concession to any additional flavouring was a cheezy savoury custard to cradle the asparagus. ![]() New season Asparagus needs no such fripperies yet. I toyed with different variations: adding some frozen peas, new potatoes. Katie over at Wholefood Soul Food Kitchen has a beautifully simple asparagus salad that just makes the natural flavor sing. For now though, it is another welcome treat from Spring. Later on in the season, the stalk will become woody and you will snap more and more of it off before preparation. There is nothing like eating a stick of asparagus in the car, revelling in the slightly bitter ‘flower’ and marvelling at the sweetness of the stalk, so sweet that it almost tastes like pea pods. ![]()
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