Asparagus & Leek Tart – Vegan/Gluten Free
It’s not often I get a recipe that is both vegan and gluten free that I love so much I make it again and again.
I first put this together for a lunch I was asked to cater for. It went down so well I now put it together for any event at home when I’m not sure of the dietary restrictions of my guests. It’s any easy dish to put together, with not much preparation needed and the walnut miso paste is a winner.
Go on, give it a go and enjoy your sweet life!
Golden edges
What You Need
Walnut Paste
120g Walnuts
50-60ml Water – Approx.
1 Garlic Clove - peeled
1 tbsp Lemon Juice
Zest of 1 lemon
½ tsp Miso ]¼ tsp Sea Salt
Tart
6-7 Asparagus Spears
2 Large Leeks
1 Sheet Gluten Free /Vegan Puff Pastry – See Tip Box
Olive oil for cooking
How It’s Done
Heat Oven to 180c
Walnut Paste
Place the walnuts in a bowl and pour boiling water over them so they are covered with the water.
Leave the walnuts to soak for 30 minutes. Once time is up, drain them discarding them saving the water.
Line an oven tray with non-stick baking parchment and set it aside until needed
Place the walnuts, garlic clove, lemon juice and zest, Miso, salt and 50ml of the walnut water into a food processor.
Whizz it up until it forms a paste – add the extra 10mls of water if needed – See Tip Box
Set it aside until needed
Whizz until the walnut paste is spreadable.
Tart Topping
Prepare the leeks by trimming the tough part of the leaves off and discarding.
Trim, clean and chop the leek, this is how I do it.
Use a sharp knife to cut down the length of the leek, keeping the root part intact and wash the leek very carefully under cold running water. – See Tip Box
Starting at the cut end, chop the leek into slicers – they should come out in half-moons. Stop slicing when you get to the roots and dis and this bit.
Make sure their is no dirt int between the leaves of the leek
Place the prepared leeks in a frying pan and add a few tablespoons of olive oil.
Cook on a medium heat, stirring occasionally, until they leeks are soft. 10-12 Approx. minutes.
Once cooked remove from the pan and set aside until cooled.
Prepare the asparagus by cutting off the hard part at the bottom of each asparagus.
Use a sharp knife to slice the asparagus down the whole length of each spear. Set aside until needed.
Spread the walnut spread up the the scored border
Assemble and Bake
Unroll the pastry, lay it on a clean work surface and use a rolling pin to roll it out even further so that it still fits the tray but is a little thinner – See Tip Box
Use the back of a knife to score a line around the outside edge of the pastry making a border about ½ inch from the edge.
Put the walnut paste in the centre of the pastry and smooth it out making sure it goes right up the border.
Lay the cooled leeks on top of the walnut paste
Lay the cooled leeks on top
Arrange the sliced asparagus on top.
Place the tray in the hot oven and bake until the edges are a golden brown, approx. 25-30 minutes.
Enjoy hot or at room temperature
Arrange the sliced asparagus on top of the leeks.
Tip Box
Water – The water needed is approximate. Add enough so the paste is spreadable.
Leek – It’s important that the leek is washed carefully. Holding it under cold running water and cleaning in between each leaf will do this.
Pastry – 1) Rolling out the pastry a little more than it is, stops the pastry from over inflating in the oven.
2) If you are ok with this dish is not gluten free, replace the pastry with an ordinary sheet of puff pastry.
Enjoy hot or a room temperature.
