📝 About This Recipe
This vibrant tart celebrates the arrival of spring, showcasing the natural sweetness of garden peas and the tender crunch of young asparagus spears. Nestled atop a buttery, flaky vegan pastry and a velvety pea-protein enriched herb cream, this dish is a masterclass in plant-based elegance. It’s a sophisticated centerpiece that proves plant-derived proteins can be both incredibly nourishing and deeply gourmet.
🥗 Ingredients
The Crust
- 1 1/2 cups All-purpose flour (chilled)
- 1/2 cup Vegan butter (cold and cubed)
- 3-4 tablespoons Ice water (as needed)
- 1/2 teaspoon Salt
Protein-Rich Herb Filling
- 1 cup Raw cashews (soaked in hot water for 30 minutes and drained)
- 2 tablespoons Pea protein powder (unflavored/neutral)
- 2 tablespoons Nutritional yeast (for savory depth)
- 1 tablespoon Lemon juice (freshly squeezed)
- 2 tablespoons Fresh chives (finely chopped)
- 1 clove Garlic (minced)
Vegetable Topping
- 1 cup Fresh or frozen peas (blanched if fresh)
- 1 bunch Asparagus (woody ends trimmed)
- 1 tablespoon Olive oil (extra virgin)
- 1/4 cup Fresh mint (torn for garnish)
- 1 pinch Flaky sea salt (to finish)
- 1/2 teaspoon Black pepper (freshly cracked)
👨🍳 Instructions
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1
In a large bowl, whisk together the flour and salt. Add the cold cubed vegan butter and use a pastry cutter or your fingers to work it in until the mixture resembles coarse crumbs.
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2
Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Shape into a disc, wrap in compostable film, and chill in the refrigerator for at least 30 minutes.
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3
Preheat your oven to 400°F (200°C). Lightly grease a 9-inch tart pan with a removable bottom.
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4
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness. Gently press it into the tart pan, trimming any excess from the edges.
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5
Prick the bottom of the crust with a fork. Line with parchment paper, fill with pie weights or dried beans, and blind bake for 12-15 minutes. Remove weights and bake for another 5 minutes until the base is dry and set.
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6
While the crust bakes, make the filling. Place the soaked cashews, pea protein powder, nutritional yeast, lemon juice, garlic, and 1/4 cup of water into a high-speed blender.
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7
Blend until completely smooth and velvety. If it's too thick, add a splash more water. Fold in the chopped chives by hand.
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8
Spread the cashew cream filling evenly across the bottom of the pre-baked tart shell.
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9
In a small bowl, toss the asparagus and peas with olive oil, salt, and pepper.
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10
Arrange the asparagus spears in a decorative pattern over the cream filling (radial or parallel lines look best). Scatter the peas into the gaps.
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11
Bake the tart for 15-20 minutes, or until the asparagus is tender-crisp and bright green, and the edges of the crust are golden brown.
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12
Remove from the oven and let it cool for at least 10 minutes to allow the filling to set before slicing.
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13
Garnish with fresh torn mint leaves and a final sprinkle of flaky sea salt before serving.
💡 Chef's Tips
Ensure your vegan butter and water are ice-cold to achieve a truly flaky crust. If the asparagus spears are very thick, slice them in half lengthwise so they cook at the same rate as the peas. Don't over-process the chives in the blender; folding them in preserves their color and delicate flavor. If you don't have pea protein powder, you can substitute with an extra 1/4 cup of cashews, though the protein profile will change. For a nut-free version, use sunflower seeds instead of cashews for the cream base.
🍽️ Serving Suggestions
Pair with a crisp, chilled Glass of Sauvignon Blanc or a sparkling elderflower pressé. Serve alongside a simple arugula salad with a light lemon vinaigrette. A dollop of vegan pesto on top adds an extra layer of herbal intensity. This tart is equally delicious served warm or at room temperature for a garden brunch. Accompany with roasted fingerling potatoes for a more substantial dinner.