Our Vegan Cheesy Asparagus Tart is calling your name! This spring savoury puff pastry tart is packed with seasonal vegetables and a simple, savoury vegan cheese spread. A quick and easy (and cheesy!) spring-inspired dinner.
One of our favourite vegetable is in season! Asparagus is a delicious spring produce that we grow locally in Ontario and we LOVE using it in our recipes. This Cheesy Asparagus Tart celebrates spring with a quick and easy puff pastry base.
Why is asparagus so special?
Aside from it being delicious and versatile (you can boil, steam, bake, sauté, or grill it!), it’s also a time consuming vegetable to grow. Each plant needs a ton of space to grow properly and can take upwards of 4 years to grow from seed!
Knowing all the work that goes into producing asparagus makes it extra special for us to cook with.
Top tips for making a Vegan Cheesy Asparagus Tart:
- Keep the puff pastry cold. You will get best results from your puff pastry if you keep it chilled as it keeps the fat from melting – you need the fat intact for flaky layers. Whenever not working with the puff pastry, keep it in the fridge to keep it cool.
- Use a flavourful vegan feta. Vegan feta is a large part of this recipe so you want a good, flavourful variety. We used Nafsika’s Garden Feta and love it!
- Roll out puff pastry very thin for a crispy base. For a super crispy, thin tart base, roll out the puff pastry fairly thin – about 1/8-inch to 1/4-inch.
- Bake until the puff pastry is a deep golden brown. To make sure you bake the puff pastry all the way through you don’t necessarily want to aim for a specific time. We put a time range in the recipe as a guideline, but what you really want to focus on is the colouring. Aim for a deep golden brown colour on the bottom and edge.
Vegan Cheesy Asparagus Puff Pastry Tart FAQ:
Is puff pastry vegan?
Not all puff pastry available is vegan. But you should be able to find a variety at most grocery stores that is vegan-friendly. Be sure to read ingredients carefully to look for any dairy of Vitamin D3 as signs the puff pastry isn’t vegan.
How do you keep a puff pastry tart from going soggy?
Fully baking the tart is key! We may have bake time in this recipe, but please use it as a guide. The best way to tell that you have fully bake the puff pastry is the colour. You are looking for a deep golden brown colour to know that you will have a crispy outside and the inside will be fully cooked.
How to make a Vegan Cheesy Asparagus Tart:
Vegan Cheesy Asparagus Tart
Cheesy Asparagus Tart:
- 200 g sheet vegan puff pastry
- 1 bunch asparagus
- 100 g vegan feta
- 29 g (2 tbsp) vegan yogurt
- 15 mL (1 tbsp) olive oil
- 15 g (1 tbsp) vegan pesto
- everything bagel seasoning, optional
- 115 g (1 cup) thinly sliced radishes
- 1 cup (1 cup) arugula
- 15 mL (1 tbsp) lemon juice
- 15 mL (1 tbsp) olive oil
- 5 mL (1 tsp) maple syrup
- salt and pepper, to taste
- 1/4 tsp chili flakes
- Preheat oven to 400F.
- In a food processor combine vegan feta, vegan yogurt, olive oil, and vegan pesto. Blend until smooth, creamy, and whipped. Set aside.
- Trim the bottom 1-2" of asparagus and set aside.
- Roll out puff pastry sheet and leaving 1 inch around the edge, gently score a border, being sure to not cut all the way through the pastry. Spread the creamy feta on the inner portion of the puff pastry sheet. Lay the asparagus lengthwise on the whipped feta across the whole tart.
- Brush the edge of the puff pastry with olive oil and sprinkle with everything bagel seasoning if using.
- Bake for 20-25 minutes or until the pastry is a deep golden brown.
- While the tart bakes, prepare the radish salad. In a small bowl combine lemon juice, olive oil, maple syrup, salt, pepper, and chili flakes – mix until emulsified.
- To a bowl combined the radishes, arugula, and dressing. Toss to coat.
- Once the tart is finished baking, top with radish salad and serve.
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