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vegan-pea-mint-and-asparagus-tart-gluten-free 1a

Pea, Mint and Asparagus Tart (Gluten Free)

The perfect Spring tart with charred English asparagus, sweet green peas in the filling and a nutty walnut base. Fresh and super tasty.
Prep time: 4 hours
Cook time: 50 minutes
8 servings
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Ingredients

For the tart base

  • 2 tbsp ground flaxseed
  • 4 tbsp filtered water
  • 70 g walnut meal–ground in a mini chopper/blender or grinder
  • 110 g gluten-free oat flour or oats blitzed to a flour
  • 60 g buckwheat flour or flour of choice
  • 3/4 tsp sea salt
  • 1 1/2 tbsp olive oil
  • 3 tbsp almond milk

For the filling

  • 200 g cashews soaked for at least 4 hours
  • 60 ml water
  • 4 tbsp nutritional yeast
  • 1/2 lemon juice
  • 1 tsp garlic powder
  • 1 tbsp. dijon mustard
  • 100 g peas defrosted by running them under the hot tap in a sieve
  • 1/2 can chickpeas drained
  • 1 tsp sea salt
  • Big handful mint

For the toppings

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

Instructions

To make the tart base

  • Pre–heat your oven to 180C.
  • Grease a round loose bottom pie pan with oil–I used a 19cm.
  • First, make the Walnut meal by adding the nuts to a mini chopper or blender and blitzing until you get a fine meal.
  • Make the flax egg by mixing the ground flax and water in a bowl–set aside to thicken.
  • 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.
  • 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.
  • Bake on 180c for 10 minutes. Remove from the oven.

To 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 and the tart

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