Lemon Asparagus Tart Recipe - Vegan Family Recipes - #spring #dinner

Lemon Asparagus Tart

Course Entree
Cuisine dairy-free, Egg-free, vegan, vegetarian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Makes 1 tart
Author Vanessa @


  • 1 sheet of Puff Pastry check to make sure it is vegan
  • 16 to 18 stalks of Green Asparagus steamed or cooked - see notes

Lemon Cashew Sauce

  • 1/2 of a cup soaked Cashews or 1/4 of a cup cashew butter
  • 1/4 of a cup Fresh Lemon Juice
  • 1/2 of a teaspoon Salt
  • 1/3 of a cup Unsweetened Plant-based Milk almond, oat, hazelnut etc. - I prefer not to use coconut, soy or rice milk for this
  • 1/4 of a cup Nutritional Yeast

Optional Extras

  • Olive Oil
  • Fresh Cracked Pepper


  1. Preheat oven to 390°F (200°C).
  2. Cook or steam asparagus. See notes on how to do so.
  3. Roll out puff pastry and score a 1" border (See Notes). Prick bottom of puff pastry tart all over with a fork but not the border.
  4. Prepare lemon cashew sauce by adding all sauce ingredients into a food processor and pulsing until smooth.
  5. Spread sauce across the bottom of the puff pastry but not on the scored border.
  6. Line cooked asparagus stalks across puff pastry. Lightly brush with olive oil, if desired.
  7. Bake lemon asparagus tart in oven for 20 minutes until puff pastry is golden brown.
  8. Serve tart hot and with fresh cracked pepper (optional).

Recipe Notes

1.) Before you cook or steam your asparagus snap off the woody root end of each asparagus stalk at its natural breaking point or cut off roughly 2 inches and discard.How to steam asparagus: Steam asparagus in a steamer for 5 to 7 minutes until tender. Remove asparagus from steamer and rinse under cold water.How to cook asparagus: Bring a large stock pot filled with water and 1 teaspoon of salt to a boil and cook asparagus for 3 to 5 minutes until bright green and tender. Remove asparagus from heat and rinse under cold water.2.) Scoring a border just means to slightly make a border around the outside of your puff pastry. Using a knife and cut half way into the puff pastry, an inch from the edge. Be careful not to cut through the puff pastry.