A pizza-style pastry for people in a hurry, as it is almost too simple to make!
For the tart
1 block Puff Pastry
1 tbs Plain flour for dusting
Handful Basil chopped fine
Handful Parsley chopped fine
Handful Chives chopped fine
Zest 1 Lemon grated
4 tbs olive oil
2 tsp Sea Salt
1 tsp Cracked Black Pepper
2 Bunches asparagus woody ends removed
For the Cheese Sauce
2 tbs vegan Margarine
2 tbs Plain Flour
1 & 1/2 cups 360ml Non Dairy milk
1 tsp Sea Salt
Pinch Dried garlic
Pinch Dried Onion
1 tbs Nutritional yeast optional
How to prepare:
Pre-heat the oven to 180 degrees Celsius and line a baking sheet with parchment paper.
Flour your work surface lightly and lay out the pastry to approximately an A4-sized rectangle about 3mm thick. Use a knife to score a 1cm border around the pastry. Place the pastry on the prepared baking sheet with care.
Combine the herbs, lemon zest, olive oil, and seasonings. Evenly paint the herb mixture inside the pastry border.
Arrange the asparagus carefully on top of the herb-flavored pastry, ensuring that the spears remain within the border.
Set aside the pastry while you rapidly prepare the cheese sauce.
Warm the milk with the garlic, salt, onion, and nutritional yeast in a saucepan over low heat.
When the butter has melted in a small saucepan over low heat, add the flour. Mix thoroughly for one minute. Whisk in the warm milk with care. Once all lumps have been eliminated and the sauce has reached a cheese-like consistency, remove the cheese sauce from the heat.
Pour the cheese sauce over the asparagus tart's center.
Place the tart on the bottom shelf of the oven for 25 to 30 minutes.
Once the tart is crisp and golden, take it from the oven and serve.