TART WITH ASPARAGUS

2021-07-08 16:09:13

The tart with asparagus is the last dish with asparagus this year. More asparagus dishes will not appear until the next asparagus season ;) To prepare this delicious tart I used wholegrain spelt flour, but you can also make the dough "half and half" and also add white flour – thanks to the white flour the dough will crumble less.

Instead of eggs I have added lupin flour, which works great as a "glue", while the black Kala Namak salt gives an egg flavour to the tart. On the other hand, to achieve the cheese flavour of the silken tofu mass I used yeast flakes, which are worth including in your diet, as they are a source of protein and B vitamins. The whole tart has 2284 kcal, and one serving has 571 kcal, if you divide the tart into four servings.

ingredients

I used a tart tin with a diameter of 25 cm.

200 g asparagus (weight after cutting the woody ends)
2 small onions
4 cloves of garlic
1 tbsp rapeseed oil
a handful of parsley to serve

Tart dough:

300 g wholegrain spelt flour
20 g lupin flour (3 heaped tbsp)
130 g vegan butter + a little to grease the tart tin
½ tsp black salt
½ tsp baking soda
3-4 tbsp water

Tofu mass:

290 g silken tofu
15 g yeast flakes (4 heaped tbsp)
juice of ½ a lemon
½ tsp black salt
½ tsp herbal pepper
150 ml water

recipe

Knead all the dough ingredients quite quickly. Place the dough evenly in a tart tin greased with fat. Prick it with a fork and put in the fridge for at least half an hour.

Remove the woody ends of the asparagus, then wash the asparagus thoroughly. Peel and wash the garlic and onion, cut the onion into half-slices, and slice the garlic. Heat rapeseed oil in a frying pan and fry the onion and garlic.

Blend all ingredients of the silken tofu mass thoroughly.

Take the dough out of the fridge and put in an oven preheated to 180 degrees, bake it for 15 minutes. Take the dough out of the oven and put evenly fried onion and garlic on it, then the tofu mass, and finally place the asparagus cut into smaller pieces, if necessary. You can gently grease the asparagus with a pastry brush soaked in oil. Put the tart in an oven preheated to 180 degrees for about 40 minutes. I recommend cutting the tart after it has cooled down a little bit. Serve the tart with chopped parsley.