vegan recipe, macadamia tart ,

Vegan Macadamia Asparagus Tart

 

Vegan Macadamia Asparagus Tart

Prep Time: 15 minutes

Make time: 45 minutes 

Makes: 8 serves 

Skill level: Easy/Medium 

 

 

Over Easter, I made this little vegan macadamia asparagus inspired tart recipe from Lelie Durso. The dish is so beautiful and delicate to eat on its own or with a greens salad. I can see myself enjoying this on a beautiful sunny day with a glass of vino!

It’s super easy and quick to make and delicious that you will want to eat the entire thing to yourself. I added a little vegan hollandaise sauce over the top with some fresh dill, and this was a bit extra calorie decadence! You can serve with or without. 

I hope you all enjoy this recipe and many more to follow. To enjoy the dish with my vegan hollandaise, see my recipe by clicking HERE

 

Ingredients 

1 sheet of vegan puff pastry 

1 bunch of asparagus around ten sticks trimmed and washed

2 cups of soaked macadamia nuts – soak for 24 hours 

1/4 cup of nutritional yeast 

1/2 teaspoon of sea salt 

Pinch of black pepper 

Juice from 1 lemon – about 2 tablespoons 

1 cup of water – adjust depending on the consistency 

2 tablespoons of vegan hollandaise – See recipe 

 

Method

1. Start by blending the macadamias with salt, pepper, lemon juice and water in a high-speed blender. 

2. You may want to scrape down the sides a few times to get a nice texture. You are looking for the texture like a thick hummus

3. Add a little more water if needed, the water is a guide only. As all nuts vary so much in water content

4. Once you have a thick hummus-like mixture, set to the side and prepare pastry and asparagus 

5. Preheat the oven to 200 degrees 

6. Using a large baking tray lined with baking paper, place 1 sheet of pastry on the tray

7. Then spoon on the macadamia mix leaving half-inch gap from the edge

8. Top with asparagus sticks in aline until the mixture is covered

9. Then score the half-inch gap on edge with a knife to create a beautiful frame for your dish

10. Scoring the side makes the pastry puff up on the outer edge

11. Bake for 30 to 45 minutes or until golden brown 

 

 

 

 

 

 

 

 

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