Bethany's Vegan Kitchen

Flaky golden puff pastry, topped with roasted asparagus, spring onion and dairy free cream cheese. For fellow people who also reside within the UK, I used the free from soft cheese that ASDA sells for this recipe. It’s delicious, and at only £2 it’s pretty cheap too. On to the recipe

Yield; Four tarts (441kcal per tart) Cook time; 12-15 minutes

You’ll need;

1. 320g/11oz puff pastry
2. 200g/7oz dairy free cream cheese
3. Herb mix; one teaspoon of mixed herbs, half a teaspoon of both oregano and basil
4. Four medium-sized spring onions, sliced
5. 250g/9oz asparagus tips
6. A tablespoon of unsweetened non-dairy milk

Method;

• The puff pastry I used was by Jus Rol, they clearly mark their products as suitable for vegans. You could alternatively make your own. Allow your pastry to come to room temperature before attempting to unroll it. If you’re making your own, roll out your pastry into a rectangle measuring 35cm x 23cm. Cut into four equal sized rectangles
• Next mix together the soft cheese, herbs and spring onion into a small bowl. Divide the mixture into four, and spread evenly on each piece of pastry, avoiding the edges
• Lay the asparagus tips onto the soft cheese mixture, lightly press them down a little. Using a sharp knife, gently score a line around the asparagus, this will encourage the edges of the pastry to puff up
• Dip your finger tip into the soy milk, then lightly brush the edges of the pastry, this will ensure the pastry goes golden brown when baking
• Pre-heat the oven to 200ºC/180ºC/350ºF, bake the tarts for 12-15 minutes, or until they’re golden brown
• Allow to cool for a couple of minutes before serving

Tip;

• If you can’t get a hold of asparagus tips, just use regular asparagus. Hold each spear at both ends, then bend until it snaps. Discard the woody end and use the tender tips