I have an obsession with food blogs. Not just writing but reading as well. There are so many great blogs out there and I get much of my cooking inspiration from them. This tart is no exception. I got the idea from Vegan Yum Yum- a great vegan blog that unfortunately the author has stopped updating.
I did not follow the recipe exactly and changed it up quite a bit, but that is not really a surprise; when do I ever actually follow a recipe? If you have read this blog in the past you will know that I am not particularly skilled at following directions.
I served the tart along side my More Mac and Cheeze instead of biscuits or bread. It was a nice compliment to the dish and fulfilled the "green vegetable" requirement for the meal and in all honesty, I could have had just the tart for dinner and been very happy!
I am not sure the photo does it justice but this is just as pretty as it is tasty. Good enough for either a fancy dinner party or for a casual home cooked family dinner like we had.
Asparagus and Cannelini Bean Pesto Tart
~1 lb asparagus, trimmed to remove woody stems
1 can cannelini beans drained and rinsed well
1/4 cup fresh basil leaves
1/2 tsp salt
1/4 cup raw cashews
1 tbsp pine nuts
1 tsp Dijon mustard
2 tsp lemon juice
2 tbsp non dairy milk (I used So Delicious Unsweetened Coconut)
1 tbsp + some extra extra virgin olive oil
1 sheet puff pastry thawed on parchment paper according to package directions
Salt and pepper to taste
Preheat oven to 400 degrees.
In the bowl of a food processor or in a powerful blender add the beans, basil, salt, cashews, pine nuts, Dijon mustard and lemon juice. Pulse to blend, scraping down the sides of the bowl as needed. Once blended into a thick paste, with the processor on, slowly add the non dairy milk and then olive oil. Blend until it is as smooth as you can get it.
Place the puff pastry sheet (still on the parchment paper) on a baking sheet. Divide the puff pastry sheet six equal size rectangles. Place a layer of bean mixture on each rectangle and then place the asparagus on top. Brush the asparagus spears with some olive oil to lightly coat them and sprinkle with salt and pepper.
Bake at 400 for about 25-30 minutes until the puff pastry is golden brown. Serve immediately.