Out with the old and in with the new. And by that I mean, bye bye “diversify your grains month,” and heeeelllllooooo June! So, the original plan was for June to be “frozen treats” month and that’s still the plan, but my life is in disarray and I haven’t had a chance to make the treats, take pictures of the treats, and draft posts of the treats (although I am happy to report that I have developed the recipes… and they are mighty tasty!). So, I am reaching back into my archives and posting non-frozen treats until I can get my act together. I hope you don’t mind! 😀
You shouldn’t…. at least as far as this tart is concerned. This tart totally rocked my world and could easily be made vegan if you made your own puff pastry with Earth Balance or some other vegan butter alternative. I cheated and used frozen puff pastry. But the curried cashew cream is vegan and obviously the veggies are vegan. This tart was absolutely perfect (and portable) for lunch on the steps of the Jefferson Memorial!
Curried Asparagus and Tomato Tart
1 sheet frozen puff pastry, thawed according to instructions
1 pound asparagus–washed and trimmed
1 cup grape tomatoes–halved
1 cup raw cashews–soaked overnight
1 tablespoon Earth Balance
1 tablespoon flour
1 cup almond milk
3 tablespoons nutritional yeast
1 tablespoon curry powder
*Preheat oven to 350 degrees F. Wash, trim asparagus. Saute 2-3 minutes in 1 tablespoon olive oil, with dash salt and pepper. Set aside. Caramelize the onions. See this post for tips and step-by-step instructions on caramelizing onions.
*Melt Earth Balance in medium size saucepan. Add flour, pinch salt and pepper. Cook roux for 1-2 minutes. Whisk in milk, curry powder, and nutritional yeast. Cook over medium low heat, stirring occasionally. Cook until thickened (~5-10 minutes). In the meantime, drain and rinse soaked cashews. Blend in blender until the cashews form a thick paste (you may have to stop the blender and stir occasionally). Whisk the cashew paste into the thickened curry mixture. Whisk until smooth. Set aside.
*Sprinkle flour onto counter. Roll out puff pastry to 1/8-1/4 inch thickness. Cut into four large rectangles. Add to nonstick baking sheet. Spread ~2-3 tablespoons cashew-curry mixture onto each rectangle leaving 1/4 inch border. (You will have some of the mixture leftover… I ate mine on top of whole wheat pasta. YUM!).
*Add onions, asparagus, and tomatoes to each rectangle. Bake ~20-25 minutes or until golden brown. Enjoy!
Wow! This tart looks awesome.
Looks quite amazing, Tiffany. The nutritional yeast is interesting.
I am not an asparagus fan, but I sure like the sound of the cashew curry layer.
This tart is beautiful and sounds so wonderful! I am a huge fan of asparagus and would just love this.
This tart looks super fabulous my friend – absolutely stunning 😀
Choc Chip Uru
This sounds lovely. I would never have thought curried asparagus could look so good!
You know, I am not a huge fan of asparagus, but I think the curry flavour here might win me over!
Curried cashew cream? Holy crap, curried cashew cream!!???? You need to bottle that stuff because WOW! I’d buy like 12 cases. And eat it with a spoon. And make this tart 🙂
Oh My Gosh!!! These are so beautiful… and curried too!! I would love to try one. I love the curried cashew layer… Fabulous!! Have a great week!! ~ Ramona
This tart knocked my out because I simply love it. I too sometimes use the frozen puff pastry because it does say my time and also I am too lazy to make it myself.
Very colorful and congratulations on making the foodbuzz Top 9!
Beautiful! Congrats on Top 9!
Looks amazing! Congrats on the Top 9…can’t wait to see what other recipes you have 🙂
This is GORGEOUS! Of course it made the Top 9, it looks amazing!!!
How much fun is this!? I love it Tiffany! So creative and yummy!
And here’s the post you promised! I love this curry-cashew paste you created. Looks really delicious and can’t wait to retry mine with this recipe. Congrats on top 9!
Love your creative recipe. Congratulations on top 9!
Ok, I totally needed to try this. I didn’t have any puff pastry so I used filo dough. Didn’t love that, BUT, that cashew cream is AMAZING!! I put it on pasta and veggies and my whole family absolutely loved it. I will definitely make this again! Thank you.
SUPER excited to hear that you liked the cashew cream! Let me know when you try the recipe with puff pastry! 😀
This looks AMAZINGLY DELICIOUS!!!! Will try this definitely. Thanks for the recipe!
I love this, so fancy! I’m glad you reached back in your archives to share this one, it looks great!
Hi There, Wow…this recipe is looking so Appetizing. A very well made post with beautiful pictures. I can’t wait to try it on my island. Have a wonderful week ahead. Thanks & Regards, Sonia !!!
Oooh, this looks amazing! I love asparagus & am always looking for new ways to use it – definitely a must-try!!
Tiffany, that tart is stunning! I would love this–good luck with getting organized and completing your move!
This looks just perfect and so so so delish! I loved your presentation!
What a great idea. I’ve been wanting to try some recipes with raw cashews because they can be so creamy — minus the milk. I bet the curry powder goes great with the cashews. Do you think coconut milk would do well instead of the almond milk?
I think coconut milk could be super tasty! I might add a bit of cayenne to contrast the slight sweetness that coconut milk would give, but I definitely think it’s worth a try! 😀
Ohh! Good idea. Thanks!
This tart looks so good! Love the curry paste you made too!
Thanks for the comments everyone! 😀
wow, that looks incredible! so creative!
What a mouthwatering veggie tart! Love how you arranged the veggies.
Beautiful! Love the idea of using puff pastry instead of pie crust. Delish!
Oh Tiffany….what a gorgeous tart! I love puff pastry…even in savory baking. And what an incredible portable lunch this is! : )
These look incredible! What a wonderful spring/summer treat. I have puff pastry in my freezer. I might need to make this!
These look so gorgeous!!!