Tarts are one of my favourite things; they make great picnics, cold lunch or dinner with some salad or a super tasty warm meal, with some boiled vegetables or some chips. This vegan asparagus & dill tart is the perfect example of this! There are so many ways to enjoy it!
This tart is super easy to make; it takes roughly 40 minutes to make. It's a great one to make in the morning or the night before, ready for dinner. It's perfect for those on the go families.
This recipe serves 4 generously. With some salad, chips or boiled vegetables you could easily serve 6.
To make this tart;
You first need to make the tart case.
Sift the flour into a large bowl. Add the butter and rub between your fingertips to create a breadcrumb like consistancy.
Slowly add a little water and mix, repeat this until you have created a dough.
Roll the dough out, roughly 1cm thick and place it in your tart tin.
Blind bake it; cover the dough with cling film and fill it with rice. Bake this for 10 minutes and then remove the rice.
It helps to use a fork to make a few small holes in the bottom of the pastry.
Add your dill to the ricotta. Find out ricotta recipe here.
Fill your tart case with your ricotta.
Boil the apsaragus for 3 minutes. Immediatley transfer it to a bowl of ice cold water for 30-60 seconds, until the asparagus has cooled down.
Place the asparagus on top of your ricotta. You can do this in any shape that you would like.
Bake for 17-20 minutes
Serve and Enjoy!
I hope you love this as much as I do!
If you have any questions please send us a message. You can message us on here, facebook, instagram and youtube. We look forward to talking with you!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
Marisa
Asparagus & Dill Tart - Serves 4
Ingredients
200g Plain Flour
75g Butter
1 Cup Water
¼ Cup Fresh Dill - Diced
Ricotta - See our recipe here.
Method
Preheat the oven 190C and prepare your tart tin.
In a large bowl sift your flour
Add the butter and rub together with the flour, with your fingertips, to create a breadcrumb texture.
Slowly add a little water at a time and mix together until you have create a dough.
Knead until the dough is soft and elastic.
Lightly flour a clean surface
Roll your dough to fit your tart tin, roughly 1 cm thick.
Blind bake for 10 minutes; cover the tart with cling film and fill with rice.
Boil some water in a small saucepan.
Once boiling add your asparagus for 3 minutes.
Transfer to a bowl of ice cold water for 30-60 second or until it has cooled. This is called blanching.
Mix the dill into your ricotta
Transfer your ricotta into your tart case, try and make it as level as possible.
Transfer your asparagus onto your ricotta
Bake for 17-20 minutes
Serve
Enjoy!
Please don't forget to tag us if you try any of our recipes @marisasveganrecipes on instagram and facebook. We can't wait to see what you make!
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