March 11, 2013

Vegan Asparagus and Corn Tart Recipe


This is an amazingly delicious and easy tart recipe that is 100% dedicated to Jerome. I asked him the other day what his most favourite things were which included pastry, corn and asparagus. So I made up this recipe as his ultimate naughty weeknight meal! He absolutely loved it. The béchamel sauce adds a nice creaminess to the crunchiness of the puff pastry, the sweetness of the corn and to the delicious asparagus. If you are a pastry and asparagus fan then you will definitely enjoy this. Try it one night when you feel like some pastry goodness and you need a quick meal to prepare. Have a nice day!


makes 2 tarts


Béchamel Sauce:
   ¼ cup vegan margarine
   ¼ cup tightly packed minced yellow onion*
   2 garlic cloves, minced
   ¼ cup corn flour (corn starch)
   2 cups 
Soy Milky Lite
   1 tablespoon lemon juice
   1 tablespoon nutritional yeast (what is this?)
   salt and pepper
   pinch of nutmeg
   ½ teaspoon fresh thyme leaves

Other:
   2 puff pastry sheets, thawed (about 25cm x 25cm)
   14 asparagus spears, woody ends broken off
   4 tablespoons corn kernels 
   spray oil
   rocket or salad to serve 

  1. Preheat oven to 180 degrees celsius and line two baking trays with baking paper.
  2. Make the béchamel sauce: In a pot on medium to high heat, add the margarine, onion and garlic. Sauté for one to two minutes until the margarine has melted and the onion is transparent. Add the corn flour and stir until it forms a paste. Add the soymilk, lemon juice, nutritional yeast, salt and pepper and nutmeg. Stir to combine. Reduce heat to low and whisk for a few more minutes or so until the sauce has thickened. Be careful not to let the sauce burn on the bottom of the pot. Take off the heat and cool (The sauce will thicken even more when cooled). Set aside.
  3. Place the pastry sheets onto the baking trays.
  4. Pour the béchamel sauce on to the centres of the puff pastry sheets and spread from the middle, leaving a 2 to 3 cm border around the outside of the sheet without any sauce (Leaving a border without sauce will allow it to puff up and become all crunchy). Use just enough to cover the centre. You may have a little bit of the sauce left over. 
  5. Sprinkle the corn kernels evenly over the pastry sheets.
  6. Top with the asparagus spears. 
  7. Lightly spray the tarts with olive oil. 
  8. Bake for 20 to 25 minutes until the sides have puffed up and have browned.
  9. Serve with salad leaves or rocket leaves. 

8 comments :

  1. Oooh, how fancy!! This would be great to serve at a dinner party!

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  2. Tatsy looking green asparagus & corn tarts! Yummy Yum!

    Green & white aspargus are coming into season over here in Belgium!

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    1. Hi Sophie! Oh great. I have never been to Belgium. I would love to go! :)

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  3. Oooooo I'm excited to make this!!
    Looks delicious. And that's thanks to you both!
    You guys are awesome.
    Kaz

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    1. My pleasure Karen! Thank you :) Hope you enjoy it!

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  4. looks delicious, what brand of puff pastry do you get? (or do you make your own?)

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    1. Hi Jeanine, If you are in Australia, there are a few vegan brands of puff pastry at Woolworths and Coles. Woolworths has a homebrand version and also a Borg's puff pastry. Coles has a homebrand vegan version. :) I don't make my own. A little bit too much fuss for me hehe.

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