“This is based on a recipe posted on veganyumyum.com”
READY IN:
1hr 14mins
SERVES:
4
YIELD:
4 tarts
UNITS:
US

Ingredients Nutrition

Directions

  1. Defrost 1 sheet of frozen puff pastry (usually this takes 40 minutes at room temperature).
  2. Preheat oven to 400°F.
  3. Drain and rinse the beans. Clean the asparagus, trim their tough ends and cut them in half.
  4. Add all ingredients, except for the asparagus and puff pastry, to the bowl of a food processor and pulse until everything is nice and smooth. You might need to use more or less rice milk depending on the consistency you want.
  5. Lay a parchment paper on top of a cookie sheet. Spread the puff pastry on it (you can roll it a bit if you want to). Cut the pastry sheet into 4 equal pieces.
  6. Spread your bean mix on top of the pastry leaving a 1/2 inch border on all sides. Top with the asparagus halves.
  7. Bake the individual tarts for 22-24 minutes.

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