Vegan gluten-free pea and asparagus tart recipe by Nikki Webster
A gluten-free savoury tart that is full of healthy veggies, this vegan gluten-free pea and asparagus tart would make a lovely lunch.
Vegan pea, mint and asparagus tart
Ingredients
For the tart base
- 2 tbsp ground flaxseed
- 4 tbsp filtered water
- 70 g ground walnuts
- 75-110 g gluten-free oat flour or oats blitzed to a flour
- 60 buckwheat flour or gluten-free flour of choice
- 3/4 tsp sea salt
- 1 1/2 tsp olive oil
- 3 tbsp almond milk
For the filling
- 200 g cashews soaked for at least 4 hours
- 60 ml water
- 4 tbsp nutritional yeast
- 1/2 Juice of 1/2 a lemon
- 1 tsp garlic powder
- 1 tbsp Dijon mustard
- 100 g frozen peas, defrosted
- 1/2 tin of chickpeas, rinsed, drained
- 1 tsp sea salt
- a large handful of mint
For the topping
- 100 g asparagus, sliced in half lengthways
- a drizzle of olive oil
- a sprinkle of sea salt
Instructions
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Preheat the oven to 180ºC/Gas Mark 4. For the base, add the walnuts to a blender and blitz until you get a fine meal.
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Make the flax egg by mixing the ground flax and water in a bowl, then set aside to thicken. Grease a round loose-bottomed pie tin with oil. Add all the dry ingredients to a large bowl and mix to combine, then add the oil, almond milk and flax egg. Mix thoroughly to form a dough.
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Transfer the dough to the tart tin and use your fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom, then bake for 4-10 minutes. Remove from the oven.
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For the filling, add all the ingredients to a blender and blitz until smooth and creamy.
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Layer the filling mix across the bottom of the tart, then top with the asparagus. Press in a little, then add some peas. Drizzle with a little olive oil and a sprinkling of sea salt. Return to the oven and bake for 35 minutes. Allow to cool before removing the pan, then sprinkle on a little fresh mint.
As featured in the August 2019 issue of Gluten-Free Heaven magazine