{"id":17175,"date":"2021-04-02T10:00:52","date_gmt":"2021-04-02T14:00:52","guid":{"rendered":"https:\/\/www.vrg.org\/blog\/?p=17175"},"modified":"2021-03-19T10:15:01","modified_gmt":"2021-03-19T14:15:01","slug":"asparagus-spring-tart-for-easter-or-any-brunch","status":"publish","type":"post","link":"https:\/\/www.vrg.org\/blog\/2021\/04\/02\/asparagus-spring-tart-for-easter-or-any-brunch\/","title":{"rendered":"Asparagus Spring Tart for Easter (or any brunch!)"},"content":{"rendered":"\n
\"\"
Photo by Rissa Miller<\/figcaption><\/figure>\n\n\n\n

By Rissa Miller, Vegetarian Journal<\/em> Senior Editor<\/p>\n\n\n\n

(Serves 6)<\/p>\n\n\n\n

1 Tablespoon vegan margarine\/butter<\/p>\n\n\n\n

1 small onion, sliced<\/p>\n\n\n\n

3-4 radishes, sliced<\/p>\n\n\n\n

1-2 cloves garlic<\/p>\n\n\n\n

2 sheets vegan puff pastry, thawed\nto room temperature<\/p>\n\n\n\n

Flour, to roll dough<\/p>\n\n\n\n

One 16-ounce silken tofu, drained<\/p>\n\n\n\n

1\/4 cup chickpea flour<\/p>\n\n\n\n

1\/4 cup nutritional yeast<\/p>\n\n\n\n

1 Tablespoon miso<\/p>\n\n\n\n

1 teaspoon turmeric<\/p>\n\n\n\n

1 teaspoon garlic powder<\/p>\n\n\n\n

1 teaspoon arrowroot powder<\/p>\n\n\n\n

Pinch black salt (optional, see note\nbelow)<\/p>\n\n\n\n

Pinch ground white pepper (optional)<\/p>\n\n\n\n

1 bundle of asparagus, ends trimmed<\/p>\n\n\n\n

Salad Topping with Smoked Paprika\nVinaigrette:<\/p>\n\n\n\n

2 Tablespoons olive oil<\/p>\n\n\n\n

1 Tablespoon maple syrup<\/p>\n\n\n\n

1 Tablespoon Dijon mustard<\/p>\n\n\n\n

1 Tablespoon red wine vinegar<\/p>\n\n\n\n

1 teaspoon smoked paprika<\/p>\n\n\n\n

Salt\/pepper, to taste<\/p>\n\n\n\n

4 cups fresh arugula, baby spinach,\nbaby kale, or spring mix greens<\/p>\n\n\n\n

2 Tablespoons sunflower seeds\n(optional)<\/p>\n\n\n\n

Preheat oven to 400 degrees. Line\ntwo baking sheets with parchment paper and set aside.<\/p>\n\n\n\n

    \nIn a medium side skillet, melt the vegan margarine and toss in onion,\nradishes, and garlic. Saut\u00e9 vegetables until lightly browned and fragrant. Set\naside. <\/p>\n\n\n\n

    \nFlour a flat surface and individually roll puff pastry sheets using a\nrolling pin or flat jar until each sheet is roughly about 12×14 or so. Move one\npuffed pastry sheet to each baking sheet and set aside.<\/p>\n\n\n\n

    \nIn a blender or food processor, combine silken tofu, chickpea flour,\nnutritional yeast, miso, turmeric, garlic powder, arrowroot powder, black salt,\nand white pepper. Pur\u00e9e until smooth and creamy with no chunks of tofu\nremaining. Pour half of the mixture onto one puff pastry sheet and spread it\nevenly up to one inch from the sides. Fold sides over to make the crusty edge\nof the tart. Repeat with remaining tofu mixture on second puff pastry\nsheet. Use half of the asparagus and place it across the middle of the\ntart in a row in any way that looks appealing. Repeat with the second tart.\nDivide the saut\u00e9ed onions, radishes and garlic, and sprinkle half on each tart.<\/p>\n\n\n\n

    \nBake at 400 degrees for 15-18 minutes until the tart center is set up\nfirmly and the crust is crispy and golden brown. Allow to cool on the pan for\nat least 10 minutes before topping with salad.<\/p>\n\n\n\n

    \nWhile tarts bake, prepare the Salad Topping with Smoked Paprika\nVinaigrette. In a ball jar with a lid or a bowl combine olive oil, maple syrup,\nDijon mustard, red wine vinegar, smoked paprika and salt\/pepper. If using a\njar, shake to mix or in a bowl, whisk until blended. Toss arugula\/greens,\nsunflower seeds and vinaigrette until well combined. When tarts are cooled,\nspread salad over each one. Slice each tart into six portions and serve\nslightly warm or at room temperature.<\/p>\n","protected":false},"excerpt":{"rendered":"

By Rissa Miller, Vegetarian Journal Senior Editor (Serves 6) 1 Tablespoon vegan margarine\/butter 1 small onion, sliced 3-4 radishes, sliced 1-2 cloves garlic 2 sheets vegan puff pastry, thawed to room temperature Flour, to roll dough One 16-ounce silken tofu, drained 1\/4 cup chickpea flour 1\/4 cup nutritional yeast 1 Tablespoon miso 1 teaspoon turmeric […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-17175","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17175","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/comments?post=17175"}],"version-history":[{"count":1,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17175\/revisions"}],"predecessor-version":[{"id":17177,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/posts\/17175\/revisions\/17177"}],"wp:attachment":[{"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/media?parent=17175"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/categories?post=17175"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.vrg.org\/blog\/wp-json\/wp\/v2\/tags?post=17175"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}