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Potato-Asparagus Tarts

We enjoyed these savory tarts for lunch today. They were delicious. Asparagus tastes very nice with potatoes. The sauce was like a light mustard Alfredo. These would make a lovely brunch recipe or even a special breakfast as Mother’s Day or a birthday.

Vegan Asparagus Tart

Yield: 6-8 puff pastry tarts

Ingredients:

  • 6-8 frozen vegan puff pastry sheets, thawed
  • 10-12 white asparagus spears, from jar
  • 3 medium potatoes, sliced thinly

for the sauce:

  • 1 cup plain soy yogurt
  • 1/4 cup nutritional yeast
  • 2-3 teaspoons sweet grainy mustard
  • 2 teaspoons sesame oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

for the top:

  • olive oil for drizzling on top
  • small bunch of fresh thyme, leaves only
  • salt for sprinkling on top

Making Potato-Asparagus Tarts

Directions:

  1. First make the sauce.
  2. Place the soy yogurt in a small bowl.
  3. Add the rest of the ingredients and season to taste with additional flavorings as you wish. We added a small splash of Tabasco.
  4. Remove the puff pastry from the freezer and thaw.
  5. Preheat the oven to whatever the directions on the puff pastry said. We used 425 F /218 C .
  6. Open the jar of asparagus and remove the spears, cut each spear in 2 or 3 pieces depending on the size of the spear and the puff pastry.
  7. Lay the thawed pastry sheets individually on a cookie sheet that has been prepared with baking parchment.
  8. Using a fork prick small holes in the center area of each pastry sheet but leave a small rim around the edge unpricked (about 1/4 inch all around).
  9. Spread 1 tablespoon of the sauce in the center of each puff pastry.
  10. Spread the sauce evenly over the area, leaving the edge uncovered.
  11. Lay 2-3 pieces of asparagus on the sauce of each pastry sheet.
  12. Using small mandolin or very good knife, slice the potatoes in very thin slices.
  13. Lay the potato slices on top of each pastry.
  14. Sprinkle the top of the potato slices with a bit of salt, drizzle a small amount of olive oil on top and then the thyme.
  15. Place in the preheated oven to bake for 18-20 minutes or until lightly golden brown.
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2 Responses to “Potato-Asparagus Tarts”

  1. Kristine says:

    Anything with “tart” in it, I am so excited for. This one looks particularly divine!! THANKS!

    :)

  2. Chris says:

    Hi Kristine,
    Thank you for your nice comment.Yes, this was very nice, and quick and easy to make too. Depending of course on canned or jarred asparagus, We’re really looking forward to asparagus season this year and enjoying this with fresh ingredients, But, until then, it is nice to make the quick and simple way. I hope you try it and enjoy.

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