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This vegan asparagus tart features flaky puff pastry, homemade cashew cream cheese, and perfectly tender asparagus! It’s garlicky and rustic and can be served as an appetizer or as a main with a green salad.

Asparagus tart with flaky puff pastry and cashew cream cheese.

Here in France, one of the most traditional ways to consume asparagus is by steaming them and serving them with a simple vinaigrette as an appetizer. While it sure is tasty, there is so much more we can do with asparagus, and this asparagus tart is the perfect example. The first time I tried asparagus tart was back when I was a teenager. It was delicious, but it was loaded with cream and cheese, which I believe kind of covered the flavor of the asparagus.

To make my vegan version, I replaced the typical cheese filling used in the traditional recipe with a simple homemade cashew cream that is a bit tangy, slightly cheesy, and very creamy. Picture this: a bed of crispy puff pastry, topped with a generous layer of savory cream cheese, and tender asparagus arranged on top. That’s the ULTIMATE spring appetizer! I can guarantee you that even non-vegans will LOVE my version of this tart, and I believe the asparagus flavor shines even more when there is no real cheese involved!

⭐️ Why You Should Try It

  • This tart is quick and simple. It requires less than 25 minutes of prep time and another 25 minutes in the oven. You start by making the cashew cream, then assemble the tart, and pop it in the oven until the crust is golden brown. It’s that easy!
  • It’s fresh and flavorful. I love how the richness of the cashew cream combines with the freshness of the asparagus and the crispiness of the puff pastry. It’s a tart that is certainly not lacking in textures. I also garnished it with toasted pine nuts and lemon zest for extra freshness and nuttiness!
  • It’s great for spring. This tart is ideal for your spring gatherings! You can serve it as an appetizer either warm or cold, or as a light dinner.
Ingredients like asparagus spears, raw cashews, garlic, olive oil, and nutritional yeast.

🧄 Ingredient Notes

Here is what you will need to make this tart:

  • Puff pastry – Use a 9-ounce (250g) package of vegan puff pastry. I get mine at the regular supermarket. While it’s not clearly written “vegan” on the packaging, all you have to do is check the ingredient list. Most of the time, there will be some brands that use butter and others that use some kind of plant-based oil. The latter is obviously vegan.
  • Asparagus – I highly recommend using the freshest green asparagus spears you can find. They should be crisp and have a vibrant green color. The tips should be dry, firm, and compact.
  • Cashews – Soaked raw cashews make the base of the cream filling. You can either soak the cashews in cold water overnight or pour boiling water over them and soak them for 2 hours.
  • Nutritional yeast – For a hint of cheesiness.
  • Garlic – Use fresh garlic for optimal flavor.
  • MisoWhite miso adds umami and saltiness to the cashew cream filling. If you don’t have miso, you can omit it and salt the filling to your liking.
  • White vinegar – For tanginess and freshness.
  • Sugar – A pinch of sugar helps balance out the saltiness of the cream cheese and rounds up the overall flavor.

Note: At first, I only made about half of the cashew cream but figured that the tart lacked richness. Hence, I doubled the cashew cream filling, and it was just perfect!

🥣 How to Make It

1. Make the cashew cream

  1. Blend into a cream. Add the raw cashews, water, nutritional yeast, garlic, miso, sugar, and vinegar to a high-speed blender. Blend for 15-30 seconds or until the cream is smooth and thick. At this point, taste it and adjust the saltiness to your liking.

2. Toss the asparagus

  1. Clean and trim the asparagus spears. Start by washing the asparagus spears under cold water. Next, drain them and transfer them to a plate lined with kitchen paper towels. Pat them dry. Using a sharp knife, trim off about 1-inch (2.5cm) from the bottom of the spears. You want to get rid of the pale green or white parts. Note: For information, my asparagus spears were about 9 inches long (23cm) after trimming.
  2. Season them. Next, transfer the asparagus spears to a plate and drizzle with olive oil. Season with a generous sprinkle of salt and pepper and toss the asparagus spears to coat them with the oil and seasonings. Set aside.

3. Assemble and bake

  1. Prepare the puff pastry. Unroll your sheet of puff pastry on a baking sheet and slice it into a rectangle of about 11×10-inch (28x25cm). Quick tip: Make sure that the puff pastry rectangle you use is at least 2 inches longer than the length of your asparagus spears. This will give you a border of approximately 1 inch all around the tart.
  2. Score and prick the pastry. Using a sharp knife, score a 1-inch border all around the rectangle of puff pastry. Do not cut through it, though. It should only be a shallow cut. Next, poke the puff pastry (except the border) all over using a fork.
  3. Brush the border. While optional, I like to brush the edges of the puff pastry with sweetened almond milk. This helps create a shinier, more golden-brown appearance.
  4. Spread the cashew cream. Spread the cashew cream into a thick layer over the puff pastry, leaving a 1-inch border on the sides.
  1. Arrange the asparagus spears. Top the cashew cream filling with the asparagus spears, arranging them tightly into an even layer.
  2. Bake. Finally, bake the tart for 20-25 minutes, or until the asparagus spears are tender and the puff pastry is flaky and golden brown.

📔 Tips

  • Use store-bought cream cheese. If you want to save time or don’t want to bother making your own cashew cream cheese, feel free to use store-bought vegan cream cheese. If using plain cream cheese, season it with salt, pepper, and minced garlic.
  • Alternate the asparagus. For a more symmetric appearance, alternate the ends and tips of the asparagus spears.
  • Adjust the baking time. I used a thin puff pastry and medium-size asparagus and baked the tart for 25 minutes. The puff pastry was golden brown, and the asparagus spears were tender without being overcooked. Depending on the thickness of your asparagus and puff pastry, you might have to adjust the baking time. Keep an eye on it and test the doneness by piercing the asparagus with a thin knife. They should be tender but not mushy.

🌿 Variations

You can easily customize this tart to your liking by seasoning the cream cheese with:

  • Herbs: Either fresh or dried herbs like parsley, cilantro, chives, or tarragon.
  • Spices: Add a pinch of Italian seasoning, cayenne pepper, or Cajun seasoning.
  • Caramelized onions: Incorporate caramelized onions or shallots into the cream cheese filling for extra sweetness and flavor.

🥗 What to Serve It With

You can serve this asparagus tart as an appetizer or as a light lunch/dinner with a green salad such as this French carrot salad, couscous salad, or kale & carrot salad.

When it comes to the garnishes, I personally love to use lemon zest and toasted pine nuts. One brings a bright and zesty flavor while the other adds nuttiness and crunchiness.

❄️ Storing and Reheating

  • To store: You can store this asparagus tart for up to 4 days in the refrigerator.
  • To freeze: Wrap the tart either whole or in slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator or for a few hours on the counter.
  • To reheat: Cover with aluminum foil and reheat for 10-15 minutes in a 350°F (175°C) preheated oven.
Holding a slice of asparagus tart topped with pine nuts and lemon zest.

💬 FAQ

Can I use white asparagus to make this tart?

I haven’t personally tried it, but I wouldn’t recommend it for two reasons. First, white asparagus tend to be thicker than green ones so the cooking time would be longer. Second, they are more fibrous than green asparagus so their texture would not be the same.

I hope you will love this asparagus tart as much as I do. It’s loaded with textures, creamy, flaky, and earthy!

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Tart with asparagus spears and cashew cream cheese on a cutting board.
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Recipe

Vegan Asparagus Tart

5 from 1 vote
Author: Thomas Pagot
This vegan asparagus tart features flaky puff pastry, homemade cashew cream cheese, and perfectly tender asparagus! It's garlicky and rustic and can be served as an appetizer or as a main with a green salad.
Prep Time : 25 minutes
Cook Time : 25 minutes
Total Time : 50 minutes
Servings 4 servings (as an appetizer)

Ingredients
 

Cashew Cream Cheese

The Rest

  • 12 ounces green asparagus spears
  • 1 tsp olive oil
  • 1/8 tsp salt
  • 1/8 tsp ground black pepper
  • 1 9-ounce vegan puff pastry
  • For topping: lemon zest and toasted pine nuts

Instructions
 

  • Make the cashew cream cheese. Add the raw cashews, water, nutritional yeast, garlic, miso, sugar, and vinegar to a high-speed blender. Blend for 15-30 seconds or until the cream is smooth and thick. At this point, taste it and adjust the saltiness to your liking.
  • Preheat your oven to 350 °F (175°C).
  • Clean and trim the asparagus spears. Start by washing the asparagus spears under cold water. Next, drain them and transfer them to a plate lined with kitchen paper towels. Pat them dry. Using a sharp knife, trim off about 1-inch (2.5cm) from the bottom of the spears. You want to get rid of the pale green or white parts. Note: For information, my asparagus spears were about 9 inches long (23cm) after trimming.
  • Season them. Next, transfer the asparagus spears to a plate and drizzle with olive oil. Season with a generous sprinkle of salt and pepper and toss the asparagus spears to coat them with the oil and seasonings. Set aside.
  • Prepare the puff pastry. Unroll your sheet of puff pastry on a baking sheet and slice it into a rectangle of about 11×10-inch (28x25cm). Quick tip: Make sure that the puff pastry rectangle you use is at least 2 inches longer than the length of your asparagus spears. This will give you a border of approximately 1 inch all around the tart.
  • Score and prick the pastry. Using a sharp knife, score a 1-inch (2.5cm) border all around the rectangle of puff pastry. Do not cut through it, though. It should only be a shallow cut. Next, poke the puff pastry (except the border) all over using a fork.
  • Brush the border. While optional, I like to brush the edges of the puff pastry with sweetened almond milk. This helps create a shinier, more golden-brown appearance.
  • Spread the cashew cream. Spread the cashew cream into a thick layer over the puff pastry, leaving a 1-inch border on the sides.
  • Arrange the asparagus spears. Top the cashew cream filling with the asparagus spears, arranging them tightly into an even layer.
  • Bake. Finally, bake the tart for 20-25 minutes, or until the asparagus spears are tender and the puff pastry is flaky and golden brown.
  • You can store this asparagus tart for up to 4 days in the refrigerator.

Notes

  • Use store-bought cream cheese. If you want to save time or don’t want to bother making your own cashew cream cheese, feel free to use store-bought vegan cream cheese. If using plain cream cheese, season it with salt, pepper, and minced garlic.
  • Alternate the asparagus. For a more symmetric appearance, alternate the ends and tips of the asparagus spears.
  • Adjust the baking time. I used a thin puff pastry and medium-size asparagus and baked the tart for 25 minutes. The puff pastry was golden brown, and the asparagus spears were tender without being overcooked. Depending on the thickness of your asparagus and puff pastry, you might have to adjust the baking time. Keep an eye on it and test the doneness by piercing the asparagus with a thin knife. They should be tender but not mushy.
Course : Appetizer, Dinner
Cuisine : Mediterranean
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About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

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5 stars
Very fresh and flavorful recipe. My family loved it. Thank you for sharing.