Creamy Asparagus Puff Pastry Tart

This is one of those recipes that's more about the assembly than actual cooking, making it easy peasy. I also use shop-bought puff pastry, because – honestly – who has the time to make their own?

There are two other shop-bought ingredients in this tart, chosen for speed: one of them is Nush Creamy Almond M*lk Spread, and the other is Oatly Creamy Oat Fraiche, both of which work really well here.

This recipe works with so many savoury toppings other than the ones I've used here. You can try tomato and basil pesto, courgettes, roasted winter veg, sweet roasted peppers... you name it! I also make a sweet a version with berries, cherries or stoned fruits.

This can also be made into smaller individual tarts rather than one large one, and it makes for a delicious light lunch.

SERVES:
4

Ingredients
Instructions

Ingredients

1 x 320g pack ready-rolled puff pastry

2 tbsp plant-based milk

150g vegan cream cheese – I used Nush

100ml oat-based crème fraîche – I used Oatly

Zest of 1 lemon

⅓ cup fresh or frozen peas, blanched

300g asparagus, trimmed

2 tbsp extra virgin olive oil

1 tsp sea salt flakes

Small bunch of fresh dill

Instructions

Preheat the oven to 180°C/fan 160°C/Gas 4.
Unroll the pastry onto a clean work surface, and use a sharp knife to score a border around the edge of the pastry about 1-inch wide, being careful not to cut all the way through.
Prick the centre all over with a fork, then cut out a piece of parchment the same size as the central rectangle of pastry. Place it in the middle of the pastry, and cover with baking beans or dried pasta.
Lightly brush the scored border with plant-based milk, and bake in the preheated oven for 20 mins.
Meanwhile, combine the cream cheese, crème fraîche and lemon zest in a bowl, and season with salt and pepper.
Blanch your peas for a few seconds in boiling water, then run them immediately under a cold tap.
When the pastry is ready, take it out of the oven and remove the backing parchment and beans. If needs be, you can press the middle of the pastry down a little with the back of a spoon.
Spread the cheesy mixture evenly in the centre of the tart, and top with the asparagus. If your stalks are very long, you may need to cut them in half. Equally, if they are very thick, they may need to be cut in half lengthways.
Drizzle with a little of the extra virgin olive oil, sprinkle with the sea salt, and place back into the oven for about 14-20 mins.
When the tart is ready, remove it from the oven and add the peas, a good sprinkling of dill, and another little drizzle of extra virgin olive oil. Serve with a leafy side salad.