← All recipes

🍽️ Vegan Asparagus Tart

687 kcal · 30 min · 4 servings

Ingredients

• vegan margarine 125 g
• spelt flour, Type 630 250 g
• sugar 1 tsp
• salt pinch
• water 5 tbsp
• green asparagus 1 bunch
• cherry tomatoes mix 100 g
• garlic cloves 1 pc.
• dill, fresh 25 g
• soy yogurt 6 tbsp
• dry white wine 3 tbsp
• cornstarch 5 tbsp
• vegan fresh spread, herbs 150 g
• mustard 1 tsp
• Vemondo Grating Delight 50 g

Instructions

1. 1. Mix cold margarine, flour, sugar, a pinch of salt, and cold water in a bowl.
2. 2. Knead the ingredients into a smooth dough using your hands.
3. 3. Wrap the dough in cling film.
4. 4. Chill the dough in the refrigerator for about 10 minutes.
5. 5. Thoroughly wash the asparagus.
6. 6. Peel the bottom third of the asparagus.
7. 7. Cut off the woody ends.
8. 8. Bring about 2 liters of salted water to a boil in a pot.
9. 9. Blanch the asparagus for approx. 2 minutes in the boiling water.
10. 10. Drain the asparagus in a colander.
11. 11. Immediately shock the asparagus with cold water.
12. 12. Wash the tomatoes.
13. 13. Halve the tomatoes.
14. 14. Peel the garlic.
15. 15. Finely chop the garlic.
16. 16. Wash the dill.
17. 17. Shake the dill dry.
18. 18. Finely chop the dill.
19. 19. Whisk together soy yogurt, white wine, cornstarch, vegan herb oat spread, dill, garlic, and mustard in a bowl.
20. 20. Season the mixture with salt and pepper.
21. 21. Preheat the oven to 200 °C top/bottom heat.
22. 22. Grease a springform pan.
23. 23. Roll out the shortcrust pastry round with a rolling pin.
24. 24. Ensure a thickness of approx. 1 cm.
25. 25. Place the dough in the pan.
26. 26. Form a border approx. 4 cm high.
27. 27. Smooth the edge.
28. 28. Prick the base several times with a fork.
29. 29. Pour the mixture onto the shortcrust pastry.
30. 30. Distribute the asparagus creatively on the mixture.
31. 31. Distribute the tomatoes creatively on the mixture.
32. 32. Sprinkle the tart with grated cheese alternative (Reibegenuss).
33. 33. Bake the tart in the preheated oven for approx. 40 minutes until golden brown.
34. 34. Let the vegan asparagus quiche cool down slightly.
35. 35. Cut the tart into pieces.
36. 36. Serve the tart.

Nutrition per serving

• kcal: 687
• Protein: 14 g · Fett/Fat: 39 g · Carbs: 72 g