Main courses

Asparagus, tomato tart with wild garlic

Name: Asparagus, tomato tart with wild garlic
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Ingredients: 170 g (soaked for at least 1 hour) Rapunzel Cashew kernels; water for soaking; 120 ml water (more if needed); 3 tbsp Rapunzel yeast flakes; 2 tbsp lemon juice; 1 tsp garlic paste; 1 tbs dijon mustard; 5 Rapunzel dried tomatoes in olive oil; 1 can Rapunzel chickpeas canned; 1 tsp Rapunzel Atlantic sea salt; 2 tbsp Rapunzel linseed flour; 6 tbsp filtered water; 50 g Almond flour; 250 g buckwheat flour; 3/4 tsp Rapunzel Atlantic sea salt; 1/2 tsp garlic paste; 3 1/2 tbsp Rapunzel olive oil extra virgin; 5 tbsp almond milk; 150 g green asparagus; wild garlic; handful cherry tomatoes – chopped in half; 1 tbs Rapunzel olive oil extra virgin; sprinkle Rapunzel Atlantic sea salt

Ellen Panescu

85 Min.

Only 1 portion

Vegan

Info

Perptime 40 Min.
Baketime 45 Min.
Soaktime 60 Min.

Ingredients

Portions

170 g Cashew kernels HIH
water for soaking
120 ml water (more if needed)
3 Yeast flakes
2 tbsp lemon juice
1 tsp garlic paste
1 tbs dijon mustard
5 Dried tomatoes in olive oil aromatic-spicy
1 can Rapunzel chickpeas canned
1 Atlantic sea salt fine

2 Linseed flour
6 tbsp filtered water
50 g Almond flour
250 g buckwheat flour
3 Atlantic sea salt fine
1 tsp garlic paste
3 Olive oil extra virgin
5 tbsp almond milk

150 g green asparagus
wild garlic
handful cherry tomatoes – chopped in half
1 Olive oil extra virgin
Atlantic sea salt fine

Average values: pinch = 0.3 g | tip of a knife = 0.1 g

Preparation

Preheat the oven to 175 C.

For the filling: Add all ingredients to the food processor and mix to create a smooth and creamy filling.

For the base: Mix the linseed flour with the water until all lumps have disappeared, set aside. Add all dry ingredients to a large bowl and mix well. Now add the oil, almond milk, and linseed flour mixture. Knead into a smooth dough and roll out as thin as possible. Grease the tart mold with a little oil and place the dough in the form and press down. Remove the overhanging dough with a scissor or knife. Poke a few holes with a fork across the bottom. Bake at 175 ° C for 15 minutes and then remove from the oven.

In the meantime clean the asparagus and simmer for about 5 - 8 min. until al-dente. Pour the filling mixture over the base and top with asparagus and tomatoes. Drizzle with a little olive oil and sprinkle with sea salt. Bake for another 30 - 40 min. (until the bottom is crispy). Let the tart cool and serve with fresh wild garlic.