Find VRC | veganrecipeclub.org.uk on TwitterFind VRC | veganrecipeclub.org.uk on FacebookFind VRC | veganrecipeclub.org.uk on InstagramFind VRC | veganrecipeclub.org.uk on YouTube

All recipes are deliciously vegan.

Easy Summer Tart with Asparagus, Peas and White Bean Hummus

40 minutes

30 minutes in the oven

Serves: 4-6

Easy Summer Tart with Asparagus, Peas and White Bean Hummus

This is a doddle. Even if you're nervous around pastry of any type, prepare to be amazed! Ready-rolled pastry sheets are usually vegan and a blessing to cooks of all persuasions. This looks way posher than it is, so impress your friends and family and don't tell them your secrets! (You could also cheat even more and use shop-bought hummus if you're really strapped for time.). Shhh. We won't tell. 

 

We adapted this recipe from an original on One Green Planet

 

PS. For a well-balanced article about palm oil, click here 

Ingredients: 

  • 1 bunch asparagus, woody ends snapped off
  • 1 cup peas, frozen or fresh
  • 1 sheet of ready-rolled puff pastry (Aldi, Tesco, Sainsbury’s, JusRol etc – just avoid anything with ‘butter pastry’ on the packet!)
  • 2 x400g tins white beans, eg cannellini, haricot or butter 
  • 2-3 garlic cloves, roughly halved (according to taste)
  • 3 tablespoons Engevita nutritional yeast flakes
  • 2 tablespoons water (if mixture is dry)
  • 2-3 tbsp olive oil - omit if you're on a low-fat diet and replace with more water
  • Salt and black pepper to taste
  • 2 big handfuls of fresh herbs – half basil and parsley is good or all basil or all parsley. Remove most of the stalks. Keep a little bit of the herbs aside for garnish (or use chives, snipped with scissors, for the garnish)
  • A handful of walnuts, roughly chopped (or just break them up with your fingers

OPTIONAL:

  • If asparagus is expensive, out of season or whatever, try thinly sliced peppers. Or try slivers of sundried tomatoes, artichoke hearts, olives…
  • Vegan pesto could also be used to enrich the bean mixture, Eg Zest, Meridian or home-made

ALL KITTED OUT
Colander to wash veg; steamer or microwave dish; flat baking tray; blender or food processor; jug or bowl if using a stick blender; rubber or silicone spatula; tin opener; knife and small chopping board; measuring spoons and cups

Method: 

  1. Preheat the oven to 190°C/375°F/Gas Mark 5.
  2. Steam the peas and asparagus for a few minutes and allow to cool – do this while you’re prepping the tart and filling. Don’t overcook – the asparagus should still have some bite to it.
  3. Lightly oil a flat baking tray and place the sheet of pastry on it. Make a small crust by roughly pinching the edges all around with your fingers – about 1cm/½ inch.
  4. Drain and rinse the beans.* Blend them along with the garlic, nutritional yeast, water, olie oil and salt – aim for a smooth paste. Use a spatula to push down the sides after pulsing the beans a couple of times. Add the herbs and pulse in, just enough to break up the herbs without making them too mushy. You may need to add a little more water to get it to a spreadable consistency.
  5. Spread the bean mix on the pastry base.
  6. Arrange the asparagus on top of the bean mix and sprinkle the peas and walnuts on top.
  7. Place in the oven and bake for 25-30 minutes or until the crust is golden brown and puffed up. Check after 20 in case your oven is a bit enthusiastic!
  8. Garnish as above. Serve hot, warm or cold. 
     

* Don't throw away the bean water - this is also called aquafaba and can be used to make fantastic vegan mayo, cakes, meringues and much more. Fridge it in an airtight jar or other container - it will keep for 3-4 days

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 16 of 16
Vegan Sticky Toffee Pudding
One of the nation's favourite desserts but vegan of course (and you'd never tell the difference)! Enjoy the deliciousness! This...See recipe »
Vegan Loaded Nachos
These loaded nachos are a real crowd pleaser and perfect to share for an evening with friends! The homemade version...See recipe »
Guacamole
So easy, so zingy, so rewarding!! If you don't want to make your own, there are a few vegan guacs...See recipe »
Salsa
Fresh, zingy and absolutely delicious... worth a bit of chopping as the homemade stuff is the best!See recipe »
Traditional Lasagne
Make lasagne the Italian way (but vegan of course!)... a classic for all the family to enjoy! Lovely deep rich...See recipe »
Puttanesca Aubergine Parmigiana
This pepped-up parmigiana is an approximation of another Italian classic, puttanesca. Mind you don’t over-season the sauce – the capers...See recipe »
Vietnamese Rice Paper Rolls
You might find the first few wraps a bit of a fiddle, as the rice paper is delicate. Be brave...See recipe »
Vegan DIY (healthy) Pot Noodle
These pots are such a revelation... very healthy, super easy and really tasty! Perfect for office lunches or evenings where...See recipe »
Vegan Baked Chocolate Oreo Cheesecake (and no it's not healthy!)
This baked chocolate Oreo cheesecake is lots of fun to make and to decorate and of course to enjoy afterwards!...See recipe »
Leek, Mushroom and Blue 'Cheese' Quiche
One of the Viva! staff described this as the best quiche they'd ever had and another said 'absolutely banging!' Either...See recipe »
Vegan Arancini Balls
Win all the family over with these irresistible, crispy arancini balls. The perfect use for leftover risotto and completely vegan!...See recipe »
Pea, Courgette & Cherry Tomato Risotto
Although traditionally made with Parmesan cheese, the key ingredient in this vegan risotto is nutritional yeast to replicate the cheesy...See recipe »
Vegan 'Steak' & Ale Pie
Full of lovely veg, a nice rich boozy sauce and golden, crispy pastry... what more could you want... well apart...See recipe »
Quick & Healthy Vegan Mac 'n' Cheese
This sauce is really easy to make and sooo cheesy... the main ingredients are potatoes and carrots! There are lots...See recipe »
Vegan Banana Bread & Cashew Cream Icing
This banana bread is very straightforward to make and can be adapted to suit all budgets. For a plain version...See recipe »
Asparagus, Pea & Lemon Risotto (with sage crisps & toasted almonds)
This lovely springtime risotto can be adapted to all levels of taste and ability. Either way it's straightforward but if...See recipe »