I get a produce box weekly, and this week I received yet another pound of fresh asparagus. I was reminiscing about the asparagus soup that I made a week or so ago, but I really wanted to try something new this week. I was originally toying around the idea of making an asparagus-mushroom pie, with a lattice top and the same savory dill vegan cream cheese. I decided I wanted to try making a tart instead, this time. I would recommend trying to find a vegan frozen puff pastry, such as pepperidge farm. This way you can spend less time cooking/baking and more time eating! This is really a fun one, so I hope you give it a try and let me know what you think.
(vegan) Puff pastry (homemade or store bought, details below)
1 lb of Asparagus
8 oz (vegan) Cream Cheese (Go Veggie-Vegan/Daiya/FollowYourHeart)
1/2 teaspoon Fresh or Dry Dill
1/4 teaspoon of salt
1/4 teaspoon of pepper
A sprinkle of garlic powder
A sprinkle of onion powder
1/2- 1 tablespoon of Almond Milk
For starters, I used the frozen pepperidge farm puff pastry. Pepperidge farm puff pastry is vegan. Start by defrosting your puff pastry, by following the instructions on the package.
Preheat your oven to 425 degrees Fahrenheit.
In a blender mix very smooth your vegan cream cheese, dill, garlic powder, onion powder and 1/2 to a full tablespoon of almond milk for a creamy whipped texture.
Chop the bottom ends of your asparagus off. You can use your hands and you’ll feel a natural break or you can cut with a knife about a half an inch to an inch off for a neater look. Spread your asparagus on the bottom of a large pot or skillet, and pour water until it is just covering your asparagus. Boil your asparagus for 4-5 minutes until it is tender. Pat dry your spears, and place them to the side.
When you pastry is defrosted and unfolded, place it on your parchment paper lined baking sheet and lightly draw a border about 1cm from each end with the back of a knife. Spread a layer of your savory base on you puff pastry and line your asparagus, alternating tip to end. Sprinkle pepper on your asparagus, and lightly brush them with a little olive oil, and place in the oven.
Bake your tart for about 10 minutes until the pastry is puffed, and then reduce the heat to 375 degrees Fahrenheit for 8-10 more minutes. When your pastry is nice and browned all around the edges take out your tart, slice into squares, and enjoy!