Asparagus Bacon Cheese Tart
Asparagus Bacon Cheese Tart
Make this delicious and savory tart with the classic flavors of asparagus and bacon and the wonderful texture of a flaky, buttery crust. There is also the addition of vegan cheese to add a luscious layer of meltiness and bring you an easy to make recipe that is sure to satisfy! Enjoy this Asparagus Bacon and Cheese tart for your next weekend or special occasion brunch.
Serves 6
Ingredients
1 sheet Vegan Puff Pastry
4 slices Vegan Bacon
1/2 bunch Asparagus woody ends trimmed
1 medium Leek (white part only) thinly sliced
1 medium Shallot chopped
1 tsp (5g) fresh Thyme chopped
2 Tbsp (30g) Vegan Butter divided
1 1/2 cups (170g) Vegan Mozzarella, shredded
1/2 -3/4 cup (45-68g) Vegan Parmesan, grated
Salt & Pepper to taste
Flakey Salt for crust
This recipe was made in collaboration w/ Follow Your Heart. Feel free to use any plant based / vegan cheeses.
Directions
1. Allow the puff pastry to thaw according to package directions. It should be pliable but not too soft.
2. While your puff pastry is thawing, melt 1 tbsp of vegan butter in a large pan on medium heat. Add in the leek, shallot and thyme and sauté for 2-3 minutes or until the mixture softens. Remove from the pan and set aside.
3. In the same pan, cook up the vegan bacon until golden brown. Allow it to cool before roughly chopping. Set aside.
4. Once the puff pastry is ready, lightly dust a clean surface with a bit of flour. Roll out the dough to about a 1/4” in thickness or until it is about 10” x 12” in size. Be careful not to roll it out too thin. Gently place the dough onto a large baking sheet lined with parchment or a silicone mat.
5. Using a small knife lightly score a rectangle inside of the dough about 1 inch away from the edges. Do not cut all the way through the dough. This will create a crust for the tart. Then use a fork to prick the inside of that rectangle. This helps the dough from becoming too puffy and holds all of the toppings in place.
6. Spread out the shredded mozzarella onto the dough, staying within the rectangle. Then add the cooked leeks and shallots and top with the chopped bacon. Finally add a layer of parmesan cheese.
7. Arrange the asparagus horizontally across the tart in either a diagonal or straight pattern. Make sure to alternate each piece as you lay them so that there is a top followed by an end. Repeat until you have filled the tart.
8. Melt 1 tbsp of butter and brush the dough designated as the crust. Top with flakey salt and season everything with fresh cracked pepper. You can also brush a bit of butter on the asparagus.
9. Bake the tart at 400 for 17-19 minutes or until the crust is golden brown. Allow the tart to cool slightly before cutting and serving.
