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Christian Vegetarian Association Presents:
Take
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Potato-Asparagus Tarts
(http://www.vegalicious.org)Yield: 6-8 puff pastry tarts
Ingredients:
•6-8 frozen vegan puff pastry sheets, thawed
•10-12 white asparagus spears, from jar
•3 medium potatoes, sliced thinly
For the sauce:
•1 cup plain soy yogurt
•1/4 cup nutritional yeast
•2-3 teaspoons sweet grainy mustard
•2 teaspoons sesame oil
•1/4 teaspoon garlic powder
•1/4 teaspoon onion powder
For the top:
•olive oil for drizzling on top
•small bunch of fresh thyme, leaves only
•salt for sprinkling on top
Directions:
- First make the sauce.
- Place the soy yogurt in a small bowl.
- Add the rest of the ingredients and season to taste with additional flavorings as you wish. We added a small splash of Tabasco.
- Remove the puff pastry from the freezer and thaw.
- Preheat the oven to whatever the directions on the puff pastry said. We used 425 F /218 C .
- Open the jar of asparagus and remove the spears, cut each spear in 2 or 3 pieces depending on the size of the spear and the puff pastry.
- Lay the thawed pastry sheets individually on a cookie sheet that has been prepared with baking parchment.
- Using a fork prick small holes in the center area of each pastry sheet but leave a small rim around the edge unpricked (about 1/4 inch all around).
- Spread 1 tablespoon of the sauce in the center of each puff pastry.
- Spread the sauce evenly over the area, leaving the edge uncovered.
- Lay 2-3 pieces of asparagus on the sauce of each pastry sheet.
- Using small mandolin or very good knife, slice the potatoes in very thin slices.
- Lay the potato slices on top of each pastry.
- Sprinkle the top of the potato slices with a bit of salt, drizzle a small amount of olive oil on top and then the thyme.
- Place in the preheated oven to bake for 18-20 minutes or until lightly golden brown. .
Your question and comments are welcome
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