Asparagus Tart
“in this asparagus tart I use blood orange slices as the flavours go so well together. Orange can be used in savoury recipes if it is treated in the right way. The oranges in this recipe are quite tart rather than sweet as the rind is left on.”
Prep time - 20 minutes
Cook time - 50 minutes
Difficulty - Medium
Serves / makes - 4 portions
Ingredients
1 x 280g roll of gluten free puff pastry
300g silken tofu
150g gram flour (or plain flour but you may need to adjust the liquid content)
1/2-1t salt
1/2 stock cube
1t fresh thyme
25g walnuts
50g fine asparagus
1 orange
Equipment
Tart tin
Sharp knife
Jug
Hand blender
Method
Heat your oven to 180c/360f/GM4.
Line a tart tin with the puff pastry, so the base and sides are covered with pastry. Prick the bottom of the tart with a sharp knife. Put the tart base into the oven, bake it for around 15-20 minutes until the edges are starting to brown.
Put the tofu, flour, salt, stock and thyme in a jug. Blend with a hand blender until it is completely smooth. Break the walnuts up in your hands and add to the jug.
Pour the mixture into the tart base. Add the asparagus and return the tart to the oven for a further 15-20 minutes until the tofu mixture is almost cooked through.
Finely slice the oranges and place them on the tart. Bake the tart for another 10 minutes until the oranges are partly dehydrated.
Remove from the oven and serve immediately.
Tips
In this recipe the orange needs to be sliced as thinly as possible.
Asparagus Tart
Ingredients
- 1 x 280g roll of gluten free puff pastry
- 300g silken tofu
- 150g gram flour (or plain flour but you may need to adjust the liquid content)
- 1/2-1t salt
- 1/2 stock cube
- 1t fresh thyme
- 25g walnuts
- 50g fine asparagus
- 1 orange
Method
- Heat your oven to 180c/360f/GM4.
- Line a tart tin with the puff pastry, so the base and sides are covered with pastry. Prick the bottom of the tart with a sharp knife. Put the tart base into the oven, bake it for around 15-20 minutes until the edges are starting to brown.
- Put the tofu, flour, salt, stock and thyme in a jug. Blend with a hand blender until it is completely smooth. Break the walnuts up in your hands and add to the jug.
- Pour the mixture into the tart base. Add the asparagus and return the tart to the oven for a further 15-20 minutes until the tofu mixture is almost cooked through.
- Finely slice the oranges and place them on the tart. Bake the tart for another 10 minutes until the oranges are partly dehydrated.
- Remove from the oven and serve immediately.
Notes:
Equipment
Tart tin
Sharp knife
Jug
Hand blender
Tips
- In this recipe the orange needs to be sliced as thinly as possible.