Vegan Spring Greens Tart
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.
1 shallot (around 80g), thinly sliced
1 courgette (around 150g), thinly sliced
1 bunch asparagus (around 300g), chopped into 4cm chunks
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
3 tbsp olive oil, divided
Preheat the oven to 190˚C fan/210˚C conventional.
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.
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, the lemon zest, half of the lemon juice and 1/4 tsp salt.
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.
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.
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.
While the pastry bakes, prepare the cashew cream. Combine the cashews, dijon mustard, the remaining lemon juice and ¾ tsp salt in a blender, along with 110ml water.
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.
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.
Bake the tart for 25-30 minutes - until the pastry is golden brown. Let the tart cool for 10 minutes, then slice and serve.
By Valentina Concordia
Valentina is our Food Editor, 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.
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