asparagus & red onion jam tart
the culmination of various components and flavours come together in this delicious 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.
Nutrition
Calories: 646kcalCarbohydrates: 37gProtein: 21gFat: 10gSaturated Fat: 10gSodium: 106mgPotassium: 398mgFiber: 3gSugar: 3gVitamin A: 752IUVitamin C: 499mgCalcium: 80mgIron: 5mg
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