05/08/2024Pizzas, tarts and quiches - Main courses - Starters
Phyllo Asparagus Tart
Servings
2
Ingredients
Cups
- -asparagus 0.5 (bunch)
- -fennel 0.25
- -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 (leaves)
- -salt
Add to a shopping list
Unlock the memberarea
200+ new recipes unlocked
A new exclusive recipe each week
A shopping list feature
No advertising
€8.5
/ monthno commitment
Discover now
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!
My Books
Vegan recipe books in print and digital formats
Post a comment
No comment yet
You might like
Bowls and salads
Mango and Quinoa Salad
Jul 8, 2017|25 min
Main courses
Tempeh Glazed with Sesame
Jan 17, 2021|35 min
Main courses
Leek and Mustard Quiche
May 22, 2019|1h30
Sandwiches and burgers
Vegan Hot Dogs
Oct 12, 2016|30 min
Meal soups
Creamy Roasted Tomato Soup
Sep 26, 2021|45 min
Main courses
Christmas Meatballs and Sweet Potato Mash
Nov 30, 2022|1h05
Meal soups
Pumpkin Cream Soup
Nov 10, 2015|50 min
Pasta
Vegan Pumpkin Cannelloni
Oct 27, 2017|1h40
Subscribe to unlock 200+ recipes and support my work.
elinestable.com/subscriptions
Phyllo Asparagus Tart
For: 2 servingsDifficulty: EasyPreparation: 10 minCooking: 20 min
Ingredients
- -asparagus 0.5 (bunch)
- -fennel 0.25
- -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 (leaves)
- -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!