Dia’s Spicy Asparagus and Spring Onion Tart (Gluten Free & Vegan)

Posted by ♦***Admin--Dia***♦ on May 16th, 2011. Filed under: Casein Free, Dairy Free and Vegan, Macrobiotic, Sugar Free, Vegetarian, Wheat and Gluten Free.

Asparagus and Spring Onion Tart (Gluten Free & Vegan)

It’s Asparagus season, and I have been meaning to make something with it for the past month. I just so happened to bump into some lovely British grown asparagus at Whole Foods shop yesterday, and so I took it home with me!

I know that any time making a tart involving puff pastry may be a bit daunting if you are on the gluten free diet, but I have been using the recipe linked below for quite some time and find it works really well. It is also freezable, so you can make a block of it and put it away for when you need it. Just make sure to defrost it thoroughly and bring to room temperature for at least 30 minutes before rolling out.

For the Chili Hummus

1 jalapeno pepper
2 bird’s eye peppers
1 1/2 cans of chickpeas drained (approx. 600 grams of chickpeas)
1 tablespoon of olive oil
2 cloves of garlic

For the Topping:

200 gram bunch of asparagus
100 gram bunch of spring onions (scallions)
1 habanero pepper (if you dare)
1 tablespoon of safflower oil
half a lemon

For the Gluten Free & Vegan Puff Pastry

Follow the recipe I used for my Apple Tart here.
This is freezable, and you will need to roll out enough to cover an 18 x 13 baking sheet.

Preheat oven to 220°Celsius (428° Fahrenheit)

Roll out your puff pastry and place on the baking sheet.

In a food processor blend the chick peas, garlic, olive oil, jalapeno and bird’s eye peppers.
Asparagus and Spring Onion Tart (Gluten Free & Vegan)
Scoop out the mixture (hummus) and spread on the puff pastry.

If you are using thin asparagus there is no need to slice them in half, but if you are using thick asparagus slice them in half because we don’t want to have to blanch them beforehand.

Slice the spring onions in half.
Asparagus and Spring Onion Tart (Gluten Free & Vegan)
Align the asparagus and spring onions how you like on top of the hummus. I alternated asparagus and spring onions, but you don’t have to do it that way. :)

Top with the habanero pepper which should be seeded and chopped beforehand. Beware! This pepper is EXTREMELY HOT. Make sure to wash your hands after handling it!!!
Asparagus and Spring Onion Tart (Gluten Free & Vegan)
Squeeze the lemon over the top.

Brush on the safflower oil and prick the edges of the pastry with a fork, that way it puffs up better.

Bake in oven for 10 minutes and then turn down the heat to 180°Celsius (356° Fahrenheit) and bake for a further 25 minutes or until the asparagus is sliceable.

Asparagus and Spring Onion Tart (Gluten Free & Vegan)
This really is a moreish dish that you can use for a dinner party. If you are like me, and love spicy food this is something very quick and easy to make. Enjoy!!!!!

Copyright 2011 Cooking With Dia

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6 Responses to Dia’s Spicy Asparagus and Spring Onion Tart (Gluten Free & Vegan)

  1. Cruz

    Great job! Looks very good!

  2. Administrator

    Thank you :)

  3. christine

    Oh how I miss the asparagus bed I used to have in my last garden – sadly there’s no room for one here:(
    However, this recipe looks soooooo delicious that I’ll just have to buy some to try it out. I love hoummous and have never tried a vegan gluten-free puff pastry, so I’m totally intrigued and must bake this weekend.
    Thank you for sharing:)

  4. Administrator

    Thank you Christine! :) I wish I could grow it to, if I had my way I would grow everything!

  5. Louise

    What an innovating dish, Dia. Asparagus and hummus all in one. I am so saving this recipe.

    I must check but I think National Asparagus Day is May 24th and of course, May is National Asparagus Month!!!

    Thanks for sharing…

  6. Administrator

    Happy National Asparagus Day!!

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