Recipe: Vegan summer vegetable tart

Ingredients

• 1 pack of fresh asparagus tips
• 1 white onion
• 1 cup of cashews (soaked overnight or in boiling hot water for 20 mins)
• 2 cloves of garlic
• 1/2 cup of broad beans
• 1/2 cup of peas
• 1/4 of pomegranate
• Salt and pepper to season
• 2 spring onions
• 1/4 cup of roasted shelled pistachios
• 1/2 cup of soya milk
• 1 pack of pre rolled puff pastry
• 1 lemon
• 1 tbsp olive oil
• Mint pesto (please see our previous post for this recipe)

Instructions

1. Take the puff pastry out of the packet and set aside to allow it to warm to room temperature. Turn the oven on to 180C/gas mark 4 to pre heat.
2. Slice the onion, and place into a frying pan with the asparagus and olive oil to caramelise. Once done, remove from the heat and set to one side.
3. Boil a saucepan of water and prep a bowl of cold water ready to blanch the vegetables. Once at boiling point, place the broad beans and peas into the water for 2-3 mins and remove into the cold water. Set to one side.
4. Drain the soaked cashews and place into a blender with the garlic, salt, pepper and soya milk and blend until smooth and creamy. Set to one side.
5. Now unravel the puff pastry and fit into your desired baking tray or dish. Crimp the edges and fork the bottom to allow breathing holes. Place a sheet of greaseproof paper over the top and clay beads if you have them or lentils etc. Place into the over for 15-20 mins until golden and cooked through.
6. Once the pastry has cooked, start assembling all the different elements, place the mint pesto, cashew cream in a Jackson Pollock style across the base and layer the vegetables up on top. Add more pesto and cream as you go and finish with the pomegranate, pistachios and a drizzle of fresh lemon juice.

Recipe Notes

Blanching the vegetables helps retain the bright colours.

Recipe by

Suzie from Voodievie