Asparagus and Pine Nut Tart

by Jo

Serves 2

10 stalks asparagus, remove woody ends
1 slice puff pastry
2 tsp wholegrain mustard
1 tbsp Tofutti cream ‘cheese’
1 tbsp non-dairy milk
Vegan ‘hard cheese’
1 tbsp pine nuts

Heat oven to 180°C.

Cut the pastry sheet in half so you have two rectangles. Gently score a line (not cutting all the way through the pastry) all the way around the rectangle, about ½cm from the edge.

Place the pastry on a baking sheet. Spread both pastry rectangles with a little mustard and arrange 5 asparagus stalks on each (inside the scored line). Bake in the oven for about 5 minutes, until the pastry begins to rise.

Mix together the cream ‘cheese’ and milk then pour over the two tarts and sprinkle with a little vegan ‘cheese’. Put the tarts back in the oven and bake until they are golden brown (about 10 minutes).

In the meantime toast the pine nuts in a dry pan over a low heat (watch carefully as the burn quickly).

Sprinkle the pine nuts over the cooked tarts.

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