What kind of tofu should I use for the filling?

The recipe specifically calls for 1 1/2 cups of gram silken tofu, which blends into a smooth, creamy consistency for the tart filling.

How should I prepare the asparagus for this tart?

Wash and trim the ends of your green asparagus, then blanch them for 3 minutes in boiling water before arranging them on top of the filling.

Can I use any type of pesto for this recipe?

The recipe specifies 'pesto' for the filling, allowing you to use your favorite store-bought or homemade vegan pesto to complement the asparagus.

How should I store leftover Asparagus Pesto Tart?

After cooling for 10 minutes, store any remaining tart in an airtight container in the refrigerator. The recipe does not specify freezing.

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Asparagus Pesto Tart
[Vegan]

NG By: Nancy Grayson

Author Bio

Nancy has been happily cooking a whole lot of healthy, fresh, and always vegan meals... Read More

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A vibrant vegan Asparagus Pesto Tart, freshly baked, showcasing a golden spelt flour crust, creamy green pesto filling, and neatly arranged blanched asparagus spears on top.

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Asparagus Pesto Tart [Vegan]

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Asparagus is one of the wonderful vegetables that returns to us every Spring. And what better way to celebrate their return than with a delicious tart?! This dish combines a spelt crust with velvety silken tofu, pesto, and fresh asparagus. Serve this tart as a soup accompaniment or with a... Read More

Ingredients You Need for Asparagus Pesto Tart [Vegan]

For the Crust:

1 cup all-purpose flour
1 cup wholemeal spelt flour
1 cup vegan butter
1/3 cup water
1 teaspoon sea salt

For the Filling:

1 1/2 cups gram silken tofu
2 tablespoons pesto
1 tablespoon olive oil
1 tablespoon lemon juice
2 tablespoon cornflour
1 teaspoon sea salt
A pinch of pepper

For the Topping:

Green asparagus

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How to Prepare Asparagus Pesto Tart [Vegan]

In a large bowl, combine all the ingredients for the dough and knead until smooth. Cover in cling film and set in the refrigerator for 30 minutes.
Preheat the oven to 390°F. Roll out the dough on a floured working space and put it in your greased tart pan. Stab the dough with a fork multiple times, then top it with parchment paper and the blind backing legumes of your choice. Bake for 15 minutes.
In the meantime, prepare the filling and topping. Add all the ingredients for the filling to a blender and mix, then set aside.
Get a small pot with water to a boil. Wash your asparagus and cut away the ends. Cut them so they will fit into your tart pan, whatever the form may be. Blanch the asparagus for 3 minutes.
5. Take out the pre-baked crust, remove the parchment paper and legumes, and add the filling. Scatter the asparagus on top, then bake for 25 minutes.
Let it cool off for 10 minutes before serving.