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Overhead view of vegan ricotta and asparagus tart with a cornmeal crust sliced into squares on light tan background

Vegan Ricotta and Asparagus Tart

  • Author: Lexi
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: Serves 9 1x
  • Category: Appetizer
  • Method: Oven

Description

This gorgeous Vegan Ricotta and Asparagus Tart has a gluten free cornmeal crust. It’s a great vegan/vegetarian spring appetizer and the perfect way to use up all of the asparagus you bought this week!


Scale

Ingredients

Cornmeal Crust: 

  • 1 1/4 cup cornmeal
  • 3/4 cup oat flour
  • 3 tbsp ground flax seed
  • 1/2 cup vegan butter, cold
  • 89 tbsp cold water
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp xanthan gum 
  • 1/2 cup shredded vegan parmesan-style cheese
  • 1/2 tsp black pepper
  • 1 tsp fine kosher salt

Ricotta Filling: 

  • 1 cup cashews, soaked in room temp water for 23 hours or hot water for 1 hour
  • 1 cup macadamia nuts
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 cup nutritional yeast
  • 1/3 cup water
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 1/3 cup fresh parsley
  • 1/4 cup fresh dill

Tart: 

  • 1 bunch asparagus, ends removed
  • For topping: lemon zest and pea shoots

Instructions

  1. Preheat oven to 350 F.
  2. To make filling, add all ingredients except water to a food processor and pulse to combine. Pulse until mixture starts to come together, then add water one tablespoon at a time until mixture doesn’t crumble when you press between two fingers. 
  3. Press dough into a 9″ square tart pan, then chill in refrigerator for 15-20 minutes. 
  4. Bake crust for 12-14 minutes, until it starts to turn golden brown around the edges. Remove from oven and set aside. 
  5. Bring a pot of water to a boil. Add asparagus and blanch for 3 minutes, then transfer to a bowl filled with ice and cold water for 30 seconds. Remove asparagus and pat dry. 
  6. To make ricotta filling, combine all ingredients in a blender and blend until well combined. The final texture does not have to be perfectly smooth – just make sure herbs are well incorporated. 
  7. Pour filling on top of crust and spread evenly. Top with asparagus, drizzle with a bit of olive oil, salt and pepper and bake for 17-20 minutes. 
  8. Remove from oven and let cool before removing from pan and serving. Top with lemon zest and pea shoots.

Notes

If you don’t have time/don’t want to make homemade vegan ricotta, there are great store-bought alternatives available at most specialty stores.