Description
This elegant Asparagus Shallot Tart combines crisp puff pastry with sweet, caramelized shallots and tender asparagus for a simple yet sophisticated vegan appetizer or brunch dish. It’s buttery, savory, and perfect for spring or any special occasion. Keywords: asparagus tart, shallot tart, vegan puff pastry tart, spring brunch recipe.
Ingredients
Scale
- 1 sheet vegan puff pastry, thawed
- 1 tablespoon olive oil
- 4 shallots, thinly sliced
- 1 bunch asparagus, trimmed
- 1 tablespoon balsamic vinegar
- 1 teaspoon fresh thyme (or 1/2 tsp dried)
- Salt and pepper to taste
- 2 tablespoons Dijon mustard
- 1 tablespoon plant-based milk (for brushing crust)
- Optional: vegan parmesan or nutritional yeast for topping
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a skillet, heat olive oil over medium heat. Add sliced shallots and cook until soft and golden, about 10 minutes. Add balsamic vinegar and thyme, cook for another 2 minutes.
- On the prepared baking sheet, roll out the puff pastry. Score a 1-inch border around the edges with a knife (don’t cut all the way through).
- Spread Dijon mustard inside the scored area. Top with caramelized shallots. Arrange asparagus spears neatly over the shallots.
- Brush pastry edges with plant-based milk. Sprinkle with salt, pepper, and optional vegan cheese.
- Bake for 20–25 minutes until pastry is puffed and golden. Cool slightly before slicing and serving.
Notes
- You can use red onion instead of shallots if needed.
- Add a drizzle of lemon juice or vegan balsamic glaze before serving for extra brightness.
- Best served warm or at room temperature.
Nutrition
- Calories: 280
- Sugar: 4g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
