🍳 Vegan Spinach Tart with Asparagus Salad and Caramelized Apple Slices

Name: Vegan Spinach Tart with Asparagus Salad and Caramelized Apple Slices
Total time: 30 min
Yield: 4 servings
Ingredients: Cashew nuts 200 g; Leaf spinach, frozen 300 g; Wheat flour, Type 405 250 g; vegan margarine 150 g; Salt pinch; Water 3 tbsp; Oat cream 250 ml; Vegan feta cheese 150 g; Cornstarch 2 tbsp; Turmeric, ground 1 tsp; Paprika, sweet 0.5 tsp; Pepper, black ground pinch; Onions, yellow 1 pc.; Oil 3 tbsp; Green asparagus 300 g; Olive oil 3 tbsp; Lemons 0.5 pc.; Agave syrup 2 tbsp; Apples, red 2 pc.; Maple syrup 1.5 tbsp

631 kcal · 30 min · 4 servings

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Ingredients

Cashew nuts 200 g
Leaf spinach, frozen 300 g
Wheat flour, Type 405 250 g
vegan margarine 150 g
Salt pinch
Water 3 tbsp
Oat cream 250 ml
Vegan feta cheese 150 g
Cornstarch 2 tbsp
Turmeric, ground 1 tsp
Paprika, sweet 0.5 tsp
Pepper, black ground pinch
Onions, yellow 1 pc.
Oil 3 tbsp
Green asparagus 300 g
Olive oil 3 tbsp
Lemons 0.5 pc.
Agave syrup 2 tbsp
Apples, red 2 pc.
Maple syrup 1.5 tbsp

Instructions

1. Soak cashew nuts in warm water for two hours to soften them. Thaw the spinach.
2. Mix flour, margarine, salt, and water into a smooth dough. Cover and chill the dough in the refrigerator for 30 minutes.
3. Preheat the oven to 200 degrees Celsius top/bottom heat (or 180 degrees Celsius fan-forced).
4. Knead the dough briefly and roll it out into a round shape on a lightly floured surface.
5. Line a greased tart pan (approx. 27 cm diameter) with the dough. Press the edges firmly and trim off any excess dough.
6. Prick the dough base several times with a fork. Place baking paper on top and weigh it down with legumes.
7. Pre-bake the tart base in the preheated oven (time not fully specified in original text, typically approx. 10-15 mins, here only step structure adopted).
8. Drain the soaked cashew nuts. Blend them with oat cream and one-third of the vegan feta until smooth.
9. Stir in cornstarch, turmeric, and paprika powder into the cashew cream. Season with salt and pepper.
10. Peel an onion and dice it finely. Sauté it in oil over medium heat for approx. 3 minutes until translucent.
11. Add the thawed spinach and sauté for approx. 2 minutes. Season the mixture with salt and pepper.
12. Alternately spoon dollops of the cashew cream and the spinach mixture onto the pre-baked tart base.
13. Finish baking the tart at 180 degrees Celsius top/bottom heat (time not fully specified in original text).
14. Peel the lower part of the asparagus and cut off the woody ends. Cut the asparagus into 3–4 cm pieces.
15. Heat one-third of the olive oil in a pan. Sauté the asparagus in it for approx. 5 minutes over medium heat.
16. Transfer the asparagus to a bowl and let it cool slightly.
17. Squeeze a lemon. Whisk the juice with the remaining olive oil, agave syrup, salt, and pepper.
18. Toss the asparagus with the dressing and let it marinate until serving.
19. Wash apples, pat them dry, quarter them, remove the core, and cut them into slices.
20. Heat oil in a pan and fry the apple slices for approx. 2–3 minutes over medium heat.
21. Add maple syrup and caramelize the apples for approx. 1–2 minutes.
22. Top the finished spinach tart with the asparagus salad and caramelized apple slices.
23. Serve the dish and enjoy!

Nutrition per serving

kcal: 631
Protein: 14 g · Fett/Fat: 39 g · Carbs: 58 g