I am someone who totally believes in balance and spreading my wings to share a little bit more about what I eat when I am not eating plant-based. Yes, you heard that correctly – I’m not vegan! And eat non-vegan meals. Although the majority of my diet is plant-based, I do believe in giving myself some freedom to eat and give my body what it wants. So this Asparagus and Cheese Tart recipe is not entirely vegan, however, you can totally make it with your fav vegan substitutes.
Why you’ll love this recipe:
It’s vegetarian friendly
You can substitute ingredients to make it vegan
It is the perfect snack or appetizer
Uses seasonal asparagus
Can be made in under 35 minutes
How do you make Asparagus and Cheese Tarts?
This recipe is really easy and it uses less than 10 ingredients to make. Sometimes recipes can be super annoying when they have such a long list of ingredients that you know you’re going to spend a fortune restocking your pantry, but also they can be very time-consuming. This Asparagus and Cheese Tart recipe is exactly the opposite. Make it in less than 35 minutes and you’ll have a tasty appetizer that is perfect for your next dinner party or just as a quick and easy snack.
To make this recipe, start with preheating your oven to 400F and lining your baking sheet with lightly greased parchment.
Next, use a rolling pin to gently roll out puff pastry and aim for a rectangle around the same size as your baking sheet. Transfer your pastry to the baking sheet and score the edges and poke holes into the pastry with a fork throughout. This lets any hot air escape so you don’t end up with bubbles in your pastry.
It’s now time for the garlic confit. Add the confit and fresh thyme to the puffed pastry. You can randomly crush some pieces of garlic and leave others whole. Arrange the asparagus as you please (have fun and get creative). Finally, add the cheese and bake the tart for 25-30 minutes until the crust is golden brown and puffed up.
Serve this baby immediately cut into triangles or squares, and I HIGHLY recommend you serve this with honey because the savory and sweet goes so dang good together for a yummy fall appetizer.
How do I make this recipe vegan?
To make this recipe vegan, there are a few substitutes you’ll want to make. For starters, you can switch out the cheese I used for your favorite vegan cheese. Use whatever your preference is here. The cheese I used is a hard yellow Swiss cheese, but you can really use whatever your fav is. It may give it a different flavor combination, but you really can’t go wrong with cheese.
Next, you’ll want to drizzle the end product with maple syrup instead of honey. Maple syrup also adds that sweetness and it’s a great vegan alternative for this yummy Asparagus and Cheese Tart.
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1 cup gruyere cheese, shredded or crumbled (vegan cheese works fine as well)
small handful fresh thyme
a sprinkling of flaky sea salt and fresh black pepper
2 tbsp. honey or maple syrup
Preheat oven to 400 degrees F and line a baking sheet with parchment paper (lightly greased).
Use a rolling pin to gently roll out puff pastry. Aim for a rectangle, roughly the same size as a standard baking sheet. Transfer to the parchment-lined baking sheet. Score the edges of the puffed pastry (around 1/2 – 1 inch ) and poke holes into the puffed pastry with a fork throughout.
Add garlic confit and fresh thyme pieces to the puffed pastry. Randomly crushed some pieces of garlic and leave another whole.
Arrange asparagus spears as you please, have fun and get creative. Just stay within the scored border.
Now add the cheese (stay within the border).
Bake the tart for 25-30 minutes or until the crust is golden brown and quite puffed up.
Serve immediately as desired, into triangles, squares etc. Highly recommend serving with honey!