Asparagus Tart
This is such a simple dish to make and it looks so pretty on the table and tastes delicious. Perfect for a quick lunchtime meal served with a green salad and if you can get different coloured asparagus then it will look even prettier!
Asparagus is such a seasonal superstar, it has a mild anti-inflammatory activity and is packed with vitamins and minerals like A,C, E, K and B6, as well as folate, iron, copper and calcium.
Ingredients
1 packet of Gluten Free puff pastry
1 bunch of asparagus, I used a mixture of white, purple and green.
1 tub of vegan cream cheese with chives – I use Nush
1 tbsp cornflour
¼ cup of dairy free milk
1 tbsp chopped fresh oregano
Zest of 1 lemon
Salt and pepper to taste
Pre-heat the oven to 200ºC/430ºF. Line a baking sheet with baking/parchment paper.
Make the filling first by mixing the cream cheese with ¼ cup of dairy free milk, 1tbsp cornflour, lemon zest and chopped oregano
Add salt and black pepper and set aside
Remove the woody ends of the asparagus and cut each stem in half lengthways
Place the pastry onto baking sheet and score the pastry with a 1 inch border, then using a fork prick the inside the borders.
Brush the borders with some dairy free milk
Spread the cream cheese mixture into the middle of the pastry, staying within the borders then top with the asparagus.
Drizzle with olive oil and season with salt and pepper
Place the tart into the oven and allow to bake for 20 minutes until the pastry is golden and cooked through.
Remove from the oven and allow to cool for 5-10 minutes before slicing and serving
