Can you feel it? The warm weather is coming, and the proof is in the produce. Roots and tubers have left the chat, and we’re making way for what’s arguably spring’s greatest veggie icon: asparagus. When it comes to showcasing those glorious green stalks, nothing tempts the taste buds quite like a tart. And this quick and easy one taps a few store-bought shortcuts to create a vibrant showpiece that comes together in almost no time.
Not including the basics (olive oil, salt, and pepper), this beauty’s got just nine ingredients. Could we have done it in five? Sure, but because this quickie relies on ready-made items, helping them shine like homemade requires extra finesse. The base of the tart is premade puff pastry dough (Pepperidge Farm and Dufour’s vegan version are great plant-based options), but we like to add a little flourish to the edges to make it look extra impressive. we use an egg wash to get a golden, shiny crust, and, if we're really going for it, we’ll sprinkle some poppy or sesame seeds on the crust before it goes in the oven—though you can totally skip that.
We're also using ready-made faux cream cheese, like one from Miyoko’s or Kite Hill, to spare us the trouble of making a from-scratch nondairy filling from soaked nuts or tofu. To doctor her up a bit, we fold in some nutritional yeast and fresh basil, but use whatever herbs you like. (Some sliced scallions or sautéed leeks would also be really nice here.) When everything comes together, the cheese melts into a bechamel-like sauce that envelops the asparagus. All in, this is a great simple-yet-special lunch, light dinner, or “crap, I forgot I invited people over” brunch showpiece. All you need to make it a meal is some simply dressed greens.
Lemony Asparagus and Herb Tart
Yield: 6 servings
Ingredients:
- 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
- 1 large egg*
- 2 teaspoons poppy seeds (optional)
- 8 ounces plant-based cream cheese
- ¼ cup basil leaves, finely chopped*
- 1 tablespoon zest, from 1 large lemon
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- ¾ teaspoon kosher salt, divided
- ½ teaspoon freshly ground black pepper
- 12 ounces asparagus, woody ends trimmed
- 1 tablespoon extra-virgin olive oil
Procedure:
- Prep the pastry. Heat oven to 425 degrees F. In a small bowl, beat the egg. Unfold pastry onto a silicone baking mat or piece of parchment paper and roll until the sheet is ½ inch bigger on all sides. Transfer the mat and pastry onto a baking sheet. Brush the border with the beaten egg and sprinkle with poppy seeds, if using. Use a fork to prick the pastry all over inside the border.
- Make the filling. In a medium bowl, use a hand mixer to whisk together cream cheese, basil, lemon juice and zest, nutritional yeast, ½ teaspoon salt, and pepper until very smooth. (If you have a stand mixer, you can use that, too.)
- Top and bake. Spread the cream cheese filling onto the prepared pastry, leaving the border uncovered. Line up the asparagus spears on top and drizzle with olive oil; sprinkle with ¼ teaspoon salt. Bake until the crust is golden brown, 18 to 20 minutes. Let cool for 10 minutes before slicing.
Notes and Substitutions:
- The unbaked tart can be assembled 24 hours ahead of time. Store, covered, in the fridge and bake straight from the chilled, adding a couple more minutes of cooking time if necessary.
- Instead of egg, you can use a couple tablespoons of mayo or a 1:1 mixture of maple syrup and plant milk.
- You can swap basil for whatever herbs you like—or even sliced scallions or sauteed leeks.
