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–+ servings
It's asparagus season and this tart won't disappoint; it only needs a handful of ingredients and less than 30 minutes of your time!
A vegan asparagus tart on a chopping board with a lemon and a knife next to it
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Duration30 mins
Cook Time25 mins
Prep Time5 mins
Servings4 people

Ingredients

  • 150 g vegan cream cheese I used violife
  • 1/2 lemon zest and juice
  • 1 tablespoon of olive oil
  • 2 cloves of garlic crushed
  • A handful of fresh dill chopped
  • Salt and pepper
  • 1 bunch of asparagus
  • 1 ready rolled puff pastry sheet 425g
  • Serve with:
  • Wild arugula

Instructions

  • In a bowl, add the cream cheese, lemon zest and juice, olive oil, and herbs.
  • Mix to combine and set aside.
  • Cut the hard edges from the asparagus.
  • Preheat your oven to 200°C and line a baking tray with some parchment paper.
  • Add the pastry on your baking tray (make sure to remove the pastry from the fridge only when you are ready to use it!), spread the cream cheese on a single layer, leaving a 2cm edge on all sides.
  • Add the asparagus on top on the cream and bake for 25-30 minutes or until golden.
  • Cut in 8 squares and add some lemon zest and fresh arugula on top.