Creamy Asparagus and Leek Puff Tart
Ingredients
- 1 x jus_rol puff pastry
- a knob of naturli vegan butter
- 1 x 252g carton of alpro soy single cream
- 1 tbsp of sacla_uk free from green pesto
- 1 leek
- 350g asparagus
- fresh garlic or garlic puree
- olive oil
- fresh parsley
- salt
- pepper
Preparation
Preheat oven to 200°C
Slice the leek and trim the asparagus
Sauté leek and garlic in vegan butter and olive oil until softened
Add asparagus and cook briefly
Stir in soy single cream and green pesto to create a creamy mixture
Roll out puff pastry on a baking sheet
Spread the creamy vegetable mixture over the pastry
Bake for 20-25 minutes until golden and puffed
Garnish with fresh parsley before serving