This tart was a culmination of many different flavours and recipes that I have been researching this past week. I originally started with some extra asparagus from my OddBox Vegetable delivery and used one of the most useful food resources that I have ever found – The Vegetarian Flavour Bible by Karen Page (the vegetarian version of the famous original Flavour Bible book) as well as other recipe sites online. I found many recipes for asparagus tarts (which called for filo dough and cream sauce) which sparked my creativity, Furthermore, there were four different stands out flavour combos that I wanted to explore: asparagus and fennel seed; fennel seed and red onion; red onion and balsamic vinegar; and balsamic vinegar and asparagus (see diagram below).
To bring all these flavours together I decided to focus on four different elements:
- keto and vegan savoury tart crust
- balsamic vinegar, red onion and tomato jam
- tofu and cashew cheese filling (part of the recipe below)
- The asparagus and fennel seed to top it off
What resulted was a delicious tart that makes the best appetiser or two-person meal with flavours that create the perfect undertone to each other.
asparagus & red onion jam tart
Equipment
- high-speed blender or food processor
Ingredients
Components:
- 1 savoury keto pie crust click here for recipe
- 1 recipe of balsamic red onion and tomato jam click here for recipe
Filling:
- 70 grams cashews
- 125 grams tofu
- 22 grams nutritional yeast
- 5 grams mustard
- 90 grams warm water
Topping/Seasonings:
- 6 grams sesame seeds
- 4 grams fennel seeds
- 135 grams asparagus
Instructions
- Preheat oven to 190 °C (375 °F).
- Soak cashews in boiling water for 15-20 minutes.
- Add all of the filling ingredients to high speed blender or food processor.
- Blend until very smooth and creamy.
- Toast fennel and sesame seeds in a dry pan over medium heat until they are fragrant and slightly brown.
- To assemble the tart, spread the filling over the base of the tart, and then spoon and spread the onion jam over that layer.
- Lay the asparagus down in your desired pattern and sprinkle with toasted fennel and sesame seeds on top.
- Bake in the oven for 15-20 minutes until the asparagus is golden and just starting to get brown.
