Vegan Pea, Mint and Asparagus Tart (gluten free)

I love this beautifully green tart – it’s combines so many of my favourite flavours. Charred English asparagus, sweet green peas in the filling and a nutty walnut base. The perfect Spring tart which is delicious with new potatoes and lots of salad.

It’s an adaptation of my tomato tart which is one of my most popular recipes, I hope you love it too.
It’s also the first recipe in a series of yummy vegan picnic ideas which I’ll be sharing soon. Imagine eating this delicious fresh tart along side lots of salads, dips – Perfect.

I'd love to know if you made this recipe.

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Info

 

  8 servings
  4 hrs soaking preparation time
  50 minutes cook time

Ingredients

For the Tart base; 
  • 2 tbsp ground flaxseed
  • 4 tbsp filtered water
  • 70g Walnut meal – ground in a mini chopper/blender or grinder 
  • 110g gluten free oat flour or oats blitzed to a flour 
  • 60g buckwheat flour or flour of choice 
  • 3/4 tsp sea salt
  • 1 1/2 tbsp olive oil
  • 3 tbsp almond milk 
     
To make the filling;
  • 200g cashews(soaked for at least 4 hours)
  • 60ml water
  • 4 tbsp nutritional yeast
  • 1/2 lemon juice
  • 1 tsp garlic powder
  • 1 tbsp. dijon mustard
  • 100g peas defrosted by running them under the hot tap in a sieve
  • 1/2 can chickpeas drained
  • 1 tsp sea salt
  • Big handful mint

Toppings;

  • 100g Asparagus sliced in half long ways
  • Drizzle olive oil
  • Sprinkle sea salt
  • Handful of peas

Directions

To make the Tart base; 
Pre – heat your oven to 180C
Grease a round loose bottom pie pan with oil – I used a 19cm.
  1. Firstly make the Walnut meal by adding the nuts to a mini chopper or blender and blitzing until you get a fine meal. 
  2. Make the flax egg by mixing the ground flax and water in a bowl – set aside to thicken. 
  3. Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix throughly to form a dough. 
  4. Transfer the dough to the tart pan and use your fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom. 
  5. Bake on 180c for 10 minutes. Remove from the oven.

Char the asparagus; 

Add the asparagus to a griddle or frying pan with a little oil and cook for a 3-4 minutes turning frequently until lightly charred. Set aside.

To make the filling
  1. Add all the ingredients to your food processor then blitz until smooth and creamy.
  2. Layer the filling mix across the bottom of the tart then top with the asparagus. Press in a little then add some peas. 
  3. Drizzle with a little olive oil and sprinkle of sea salt 
  4. Return to the oven and bake for 35 minutes. Allow to cool before removing the pan. 
  5. Allow to cool and then sprinkle on fresh mint. 
     

4 Comments

  1. Linda on May 26, 2019 at 4:13 pm

    This was so tasty – thank you so much for sharing

    Just a couple of comments:
    I didn’t know what size baking tin to use
    I’ll precook the asparagus a little next time

    • Niki on June 6, 2019 at 9:32 am

      So happy you like Linda!
      Ive updated that now.

      Thanks so much
      Niki xx

  2. Ruth on June 28, 2019 at 7:48 am

    I am confused. Do the peas go both in the filling and tge topping? Peas are not listed in the topping section, but directions say to add peas to topping. Is it 100g of peas in the filling minus a bit for topping or no peas in the filling and all 100g for topping? Thanks!

    • Niki on June 30, 2019 at 4:53 pm

      Hi Ruth
      Ive added the handful of peas for the topping! It disappeared somewhere..
      Hope its clear now.
      Love
      Niki xx

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The products, recommendations and 3rd party links on RebelRecipes.com are my genuine recommendations.  I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on RebelRecipes.com should not be used to diagnose or treat a specific health or medical condition.