We enjoyed these savory tarts for lunch today. They were delicious. Asparagus tastes very nice with potatoes. The sauce was like a light mustard Alfredo. These would make a lovely brunch recipe or even a special breakfast as Mother’s Day or a birthday.
Yield: 6-8 puff pastry tarts
- 6-8 frozen vegan puff pastry sheets, thawed
- 10-12 white asparagus spears, from jar
- 3 medium potatoes, sliced thinly
for the sauce:
- 1 cup plain soy yogurt
- 1/4 cup nutritional yeast
- 2-3 teaspoons sweet grainy mustard
- 2 teaspoons sesame oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
for the top:
- olive oil for drizzling on top
- small bunch of fresh thyme, leaves only
- salt for sprinkling on top
- First make the sauce.
- Place the soy yogurt in a small bowl.
- Add the rest of the ingredients and season to taste with additional flavorings as you wish. We added a small splash of Tabasco.
- Remove the puff pastry from the freezer and thaw.
- Preheat the oven to whatever the directions on the puff pastry said. We used 425 F /218 C .
- Open the jar of asparagus and remove the spears, cut each spear in 2 or 3 pieces depending on the size of the spear and the puff pastry.
- Lay the thawed pastry sheets individually on a cookie sheet that has been prepared with baking parchment.
- Using a fork prick small holes in the center area of each pastry sheet but leave a small rim around the edge unpricked (about 1/4 inch all around).
- Spread 1 tablespoon of the sauce in the center of each puff pastry.
- Spread the sauce evenly over the area, leaving the edge uncovered.
- Lay 2-3 pieces of asparagus on the sauce of each pastry sheet.
- Using small mandolin or very good knife, slice the potatoes in very thin slices.
- Lay the potato slices on top of each pastry.
- Sprinkle the top of the potato slices with a bit of salt, drizzle a small amount of olive oil on top and then the thyme.
- Place in the preheated oven to bake for 18-20 minutes or until lightly golden brown.
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