05/08/2024Pizzas, tarts and quiches - Main courses - Starters
Phyllo Asparagus Tart
Servings
2
Ingredients
Cups
- -asparagus 0.5 (bunch)
- -fennel 0.3
- -cornstarch 40 (g)
- -soy cream 100 (mL)
- -plant-based milk 100 (mL)
- -nutritional yeast 10 (g)
- -turmeric powder 1 (tsp)
- -fresh spinach 1 (bunch)
- -olive oil 70 (mL)
- -vegan feta 80 (g)
- -phyllo dough 6 (leave)
- -salt
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Steps
- In a bowl, whisk together the cornstarch, nutritional yeast, turmeric, and some salt. Pour in the plant-based cream and plant-based milk. Whisk until you get a smooth batter.
- Chop the spinach and add it to the mixture.
- Thinly slice the fennel. Trim the small spikes along the asparagus stems.
- On a baking sheet lined with parchment paper, place the first sheet of phyllo dough. Brush it with olive oil. Add a second sheet and repeat the process until you have a stack of 5 oiled sheets.
- Fold the edges 1 cm on each side to create the tart's border.
- Add the last crumpled phyllo sheet in the center to create some volume and crunch.
- Pour the creamy spinach mixture evenly over the tart. Add the fennel and asparagus. Then drizzle with olive oil, sprinkle with salt, and top with vegan feta!
- Bake at 355°F (180°C) for 20-22 minutes. It's ready!
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Phyllo Asparagus Tart
For: 2 servingsDifficulty: EasyPreparation: 10 minCooking: 20 min
Ingredients
- -asparagus 0.5 (bunch)
- -fennel 0.3
- -cornstarch 40 (g)
- -soy cream 100 (mL)
- -plant-based milk 100 (mL)
- -nutritional yeast 10 (g)
- -turmeric powder 1 (tsp)
- -fresh spinach 1 (bunch)
- -olive oil 70 (mL)
- -vegan feta 80 (g)
- -phyllo dough 6 (leave)
- -salt
Steps
Steps
- In a bowl, whisk together the cornstarch, nutritional yeast, turmeric, and some salt. Pour in the plant-based cream and plant-based milk. Whisk until you get a smooth batter.
- Chop the spinach and add it to the mixture.
- Thinly slice the fennel. Trim the small spikes along the asparagus stems.
- On a baking sheet lined with parchment paper, place the first sheet of phyllo dough. Brush it with olive oil. Add a second sheet and repeat the process until you have a stack of 5 oiled sheets.
- Fold the edges 1 cm on each side to create the tart's border.
- Add the last crumpled phyllo sheet in the center to create some volume and crunch.
- Pour the creamy spinach mixture evenly over the tart. Add the fennel and asparagus. Then drizzle with olive oil, sprinkle with salt, and top with vegan feta!
- Bake at 355°F (180°C) for 20-22 minutes. It's ready!