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This is one of those recipes that is more assembly than actually cooking. I use shop brought puff pastry, because honestly who has the time to make their own?
I also use 2 other shop bought ingredients for this speedy tart, one is Nush foods almond cream cheese and the other is Oatly creamy fraiche.
This recipe also works with so many other savoury toppings, such as tomato and basil pesto, courgettes, roasted winter veg, sweet roasted peppers, you name it. This can also be made into smaller individual tarts.
I also make a sweet a version with berries, cherries or stoned fruits.

Ingredients

1 pack 320g ready rolled puff pastry
2tbs plant based milk
150g vegan cream cheese I used Nush foods
100ml oat creamy fraiche or other plant based version
Zest of 1 lemon
Salt and pepper
Small bunch of fresh dill
1/3 cup fresh or frozen peas, blanched
Approx. 300g asparagus
2 tbsp. EVOO (extra virgin olive oil)

Instructions

Pre heat the oven to 180°C

Unroll the pastry and using a sharp knife create a border around the edge about 1 inch thick. Score the pastry being careful not to cut all the Way through.

Prick the middle rectangle all over with a fork, cut a piece of parchment the same size as the centre rectangle and cover with baking beans.

Lightly brush the boarder with plant milk and place in the pre heated oven for 20 minutes.

In a small bowl, combine the cream cheese, oatly crème fraiche, lemon zest and season with salt and pepper.

Prepare the asparagus, by trimming the ends. If the asparagus is very long you may need to cut it in half, equally if it’s the thick variety it will need to be cut in half length ways too.

The peas should be blanched for a few seconds in boiling water and run immediately under a cold tap.

When the pastry is ready remove from the oven and remove the backing parchment and beans. If needs be press the middle of the pastry down a little with the back of a spoon.

Spread the cheesy mix evenly in the centre of the tart and top with the asparagus drizzle with a little EVOO and sprinkle with sea salt. Place back into the oven for about 14-20 minutes.

When it’s ready remove from the oven and add the peas, a good sprinkle of dill prongs and another little drizzle of EVOO.

Serve with a little green salad or mixed salad as a light lunch.

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Me

About me

A lifelong foodie, in recent years I have fallen in love with creating fresh vegan recipes. It makes me so happy to feed my friends and family healthy plant-based meals and I am delighted that I now have the chance to share some of my favourite recipes, tips and little hacks with you. Do let me know if you are inspired to try any of them out!

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