Asparagus, tomato tart with wild garlic

Details

40 min

1 h

45 min

vegan

Ellen
(BerlinKitchen)

Ingredients

To make the filling:

170 g (soaked for at least 1 hour) Rapunzel Cashew kernels
water for soaking
120 ml water (more if needed)
3 tbsp Rapunzel yeast flakes
2 tbsp lemon juice
1 tsp garlic paste
1 tbs dijon mustard
5 Rapunzel dried tomatoes in olive oil
1 can Rapunzel chickpeas canned
1 tsp Rapunzel Atlantic sea salt

For the tart base:

2 tbsp Rapunzel linseed flour
6 tbsp filtered water
50 g Almond flour
250 g buckwheat flour
3/4 tsp Rapunzel Atlantic sea salt
1/2 tsp garlic paste
3 1/2 tbsp Rapunzel olive oil extra virgin
5 tbsp almond milk

Toppings:

150 g green asparagus
wild garlic
handful cherry tomatoes – chopped in half
1 tbs Rapunzel olive oil extra virgin
sprinkle Rapunzel Atlantic sea salt

Details

40 min

1 h

45 min

vegan

Ellen
(BerlinKitchen)

Method

Preheat the oven to 175 C.

For the filling: Add all ingredients to the food processor and mix to create a smooth and creamy filling.

For the base: Mix the linseed flour with the water until all lumps have disappeared, set aside. Add all dry ingredients to a large bowl and mix well. Now add the oil, almond milk, and linseed flour mixture. Knead into a smooth dough and roll out as thin as possible. Grease the tart mold with a little oil and place the dough in the form and press down. Remove the overhanging dough with a scissor or knife. Poke a few holes with a fork across the bottom. Bake at 175 ° C for 15 minutes and then remove from the oven.

In the meantime clean the asparagus and simmer for about 5 - 8 min. until al-dente. Pour the filling mixture over the base and top with asparagus and tomatoes. Drizzle with a little olive oil and sprinkle with sea salt. Bake for another 30 - 40 min. (until the bottom is crispy). Let the tart cool and serve with fresh wild garlic.