A savoury seasonal treat, this Easter asparagus tart will go down well with everyone - including vegans!
Easter asparagus tart
Easter asparagus tart recipe by Violife.
Brought to you by Violife
- 1 pack of Violife Epic Mature Cheddar Flavour Grated
- 1 pack of Violife Creamy Original
- 1 sheet of vegan puff pastry
- 15 stalks of asparagus
- 200 ml coconut cream
- 1 flax egg
- 4-5 cloves of garlic
- 1 tbsp olive oil
- 1/2 juice of 1/2 a lemon
- salt and pepper, to taste
Preheat the oven to 180°C degrees. Remove the puff pastry and place in a greased long tin.
Pierce the bottom of the pastry with a fork and create designs of your liking around the rim of the tin with the pastry.
Let sit in the fridge.
In a bowl mix the Violife Creamy Original, the coconut cream, the Violife Epic Mature Cheddar Flavour Grated, garlic, olive oil, lemon, salt and pepper.
Spread mixture evenly along the tart base. Top with the asparagus stalks.
Bake for 20 minutes until golden.