- Media Credit: Avant Garde Vegan
A pizza style pastry for those feeling hasty because this one’s almost too easy to make!
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  • 1 block Puff Pastry
  • 1 tbs Plain Flour for dusting
  • Handful Basil chopped fine
  • Handful Parsley chopped fine
  • Handful Chives chopped fine
  • Zest 1 Lemon grated
  • 4 tbs Olive Oil
  • 2 tsp Sea Salt
  • 1 tsp Cracked Black Pepper
  • 2 Bunches Asparagus woody ends removed
Cheese Sauce
  • 2 tbs Vegan Margarine
  • 2 tbs Plain Flour
  • 1 & 1/2 cups 360ml Non Dairy Milk
  • 1 tsp Sea Salt
  • Pinch Dried Garlic
  • Pinch Dried Onion
  • 1 tbs Nutritional Yeast optional


  • Pre heat your oven to 180 degrees C & line a baking tray with greaseproof paper.
  • Lightly flour your work surface, and roll the pastry to around an A4 paper sized rectangle about 3mm thick. Score a 1cm border around the pastry using a knife. Carefully place the pastry onto your lined baking tray.
  • Mix the chopped herbs with the lemon zest, olive oil & seasoning. Brush the herb mixture inside the pastry border, evenly.
  • Arrange the asparagus neatly on top of the herby pastry making sure you’re keeping the spears inside the border.
  • Set the pastry aside whilst you quickly make your cheese sauce.
  • Add the milk to a saucepan with the garlic, salt, onion & nutritional yeast & warm up over low heat.
  • Melt the butter in a small saucepan placed over low heat, when melted, add the flour. Mix well & quickly for 1 minute. Carefully whisk in the warm milk. Once all the lumps are removed & the sauce has thickened up to cheese like consistency, remove the cheese sauce from the heat.
  • Pour the cheese sauce over the centre of the asparagus tart.
  • Place the tart into the over for 25-30 minutes on the bottom shelf.
  • Once beautifully crispy and golden remove the tart from the oven & serve.
This recipe has been republished with permission from Avant Garde Vegan. Find the original recipe here.

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