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6min read
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Vegan Spring Greens Tart

by Valentina Concordia

6min read

Our dream tart? Crisp pastry, a creamy filling and fresh, tender veg. In other words, this. It’s filled with this seasons’ best greens, packing each slice with flavour and vibrancy. It’s also adaptable to endless spin-offs based on what you have on hand. Tomatoes, spring onions, leeks - go wild.

Prep Time

15 mins

Cook Time

30 mins

Serves

6

Ingredients

1 shallot (around 80g), thinly sliced
1 courgette (around 150g), thinly sliced 
1 bunch asparagus (around 300g), chopped into 4cm chunks 
100g peas
120g broad beans
15g fresh mint, finely chopped 
1 sheet puff pastry, thawed but cold 
1 tbsp (15ml) plant based milk
60g cashews, soaked in boiling water for at least 30 mins 
2 tsp dijon mustard
1 lemon, juiced and zested 
1 tsp salt, divided
115ml water
3 tbsp olive oil, divided

Method

STEP 1

Preheat the oven to 190˚C fan/210˚C conventional.

STEP 2

Start by prepping the vegetables. Heat 1 tbsp olive oil in a pan over medium heat and add the sliced shallots along with a pinch of salt. Sauté the shallots for 8-10 minutes, until soft. Add the courgettes and sauté them 11-12 minutes, until they're starting to brown.

STEP 3

Add the asparagus, peas and broad beans to the pan and continue sautéing the vegetables for 3-4 more minutes. Remove the pan from the heat, and fold in the chopped mint, lemon juice and zest and 1/4 tsp salt.

STEP 4

Next, prepare the pastry. Line a large baking tray with parchment paper, and lay the sheet of pastry on it. Use a knife to cut 1.5 cm of pastry off from the edges of the rectangle, then place those pieces of pastry on top the edges, creating a thick border that's doubly the height of the centre.

STEP 5

Press the edges down slightly and use a fork to poke holes throughout the base of the pastry. Next, brush the pastry edges with the 1 tbsp of milk.

STEP 6

Bake the pastry for 10 minutes, until the pastry is lightly golden and crisp. The middle will puff up while it bakes - press it down with a measuring cup once you remove it from the oven.

STEP 7

While the pastry bakes, prepare the cashew cream. Combine the cashews, dijon mustard, lemon juice and ¾ tsp salt in a blender, along with 110ml water.

STEP 8

Blend the ingredients on high speed for 2-3 minutes until smooth. The cream should be similar in consistency to yoghurt - spreadable but not overly thick. Loosen it up with an extra tbsp water if necessary.

STEP 9

Spread the cashew cream evenly onto the baked pastry base. Top it with the courgettes and asparagus, followed by the peas and broad beans. Drizzle the filling with 1 tbsp of olive oil.

STEP 10

Bake the tart for 25-30 minutes - until the pastry is golden brown. Let the tart cool for 10 minutes, then slice and serve.

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Valentina Concordia
by Valentina Concordia

Valentina is our Food Creative, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina


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