Fancy Asparagus Tart
photo by Engineer in the Kit
- Ready In:
- 1hr 14mins
- Ingredients:
- 9
- Yields:
-
4 tarts
- Serves:
- 4
ingredients
- 1 (15 ounce) can white beans (I like to use butter beans)
- 1⁄2 teaspoon kosher salt
- 1⁄4 cup raw cashews
- 1 teaspoon dry basil
- 1 teaspoon prepared mustard
- 2 teaspoons fresh lemon juice or 2 teaspoons lime juice
- 1 -2 tablespoon rice milk
- 3⁄4 lb fresh asparagus
- 1 sheet puff pastry
directions
- Defrost 1 sheet of frozen puff pastry (usually this takes 40 minutes at room temperature).
- Preheat oven to 400°F.
- Drain and rinse the beans. Clean the asparagus, trim their tough ends and cut them in half.
- 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.
- 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.
- Spread your bean mix on top of the pastry leaving a 1/2 inch border on all sides. Top with the asparagus halves.
- Bake the individual tarts for 22-24 minutes.
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