Want something springy/summery for your brunch, lunch, or dinner table? Indulge in this savory tart layered with a creamy plant-based white sauce, caramelized leeks, and asparagus––with hints of fresh lemon zest and thyme.
Makes 6 large slices
1 roll of vegan pastry dough or vegan “butter dough” (275 grams)
Creamy sauce layer
200 grams tofu (remove liquid from package)
1 cup vegan cooking cream (I use oat cream "cuisine" by Naturli)
1 tablespoon lemon juice
1 large clove of garlic
1 tablespoon nutritional yeast
3/4 teaspoon salt
1/8 teaspoon cracked black pepper
1 package of asparagus (250 grams)
1 leek, diced
drizzle of oil
pinch of salt
Fresh thyme, lemon zest, drizzle of olive oil, few cracks of crack of black pepper, grated vegan parmesan (optional)
Preheat oven to 400 degrees Fahrenheit or 200 degrees Celsius on convection or “fan” mode.
In a lightly-oiled pan on medium heat, slightly cook the asparagus with a pinch of salt (for about 5 minutes).
Thoroughly wash the leeks by slicing the stalk down the middle and run water between the layers. Remove the tough part of leek (top leaves) and dice the rest into small pieces.
Remove the asparagus and cook the leeks in the same pan, also with a pinch of salt. Cook until softened and lightly caramelized. Add a little splash of water if sticking to the pan.
To a blender or food processor, add all of the creamy sauce ingredients and blend until smooth.
Roll out your vegan pastry dough and roll the edges to form a “crust.”
Layer on the cream cheese sauce, leeks, and asparagus (in that order). Depending on how large your vegan pastry dough is, you may not need to use all the sauce.
On a middle rack, bake the tart in the oven for about 15-20 minutes or until the crust is golden.
Let cool for 5 minutes, add on the garnishes, and slice into 6 rectangular slices (or smaller if you prefer). Enjoy!!
Lots of love,