Published On: Mon, Mar 16th, 2020

Vegan gluten-free pea and asparagus tart

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 gluten-free pea and asparagus tart

Vegan pea, mint and asparagus tart

Prep Time 25 minutes
Cook Time 45 minutes
Servings 4
Calories 600 kcal
Author Nikki Webster

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

  1. 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.

  2. 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.

  3. 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.

  4. For the filling, add all the ingredients to a blender and blitz until smooth and creamy.

  5. 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.

Nutrition Facts
Vegan pea, mint and asparagus tart
Amount Per Serving
Calories 600
* Percent Daily Values are based on a 2000 calorie diet.

As featured in the August 2019 issue of Gluten-Free Heaven magazine

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