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Country Crock® Vegan Asparagus Tart

Flaky puff pastry topped with a creamy cashew and Plant Cream sauce. Wow your guests with a simple yet unexpected way to cook with asparagus and store bought vegan phyllo dough. Whatever the occasion, it’s the perfect dish to make in 35 minutes or less.

Serves 12
Ready in 35 mins
Prep time 15 mins
Cooking time 20 mins
300 calories per serving


> 1 pkg frozen vegan puff pastry sheets (2 sheets), thawed
> 1 1/2 cups raw cashews, soaked in boiling water for 30 minutes
> 3/4 cup Country Crock ® Plant Cream
> 2 cloves garlic
> 2 tbsp lemon juice
> 1/2 tbsp nutritional yeast
> 1 tsp Dijon mustard
> 1 tsp salt
> 1 tsp fresh coarsely ground black pepper
> 1/4 cup roughly chopped fresh dill
> 1/4 cup chopped fresh chives
> 1/2 cup torn fresh basil leaves
> 1/2 cup Violife 100% Vegan Just Like Grated Parmesan
> 2 bunches asparagus, trimmed
> 1/4 cup (1/2 stick) Country Crock ® Plant Butter Sticks with Avocado Oil, melted


Preheat oven to 400° F and line 2 baking sheets with parchment paper. Unfold puff pastry sheets onto lightly floured surface and roll into 2 10 x 12-inch rectangles. Arrange 1 puff pastry sheet on each baking sheet.
Drain cashews. Add cashews, Country Crock Plant Cream, garlic, lemon juice, nutritional yeast, Dijon mustard, salt and pepper to bowl of a food processor and process for about 2 minutes or until you reach a smooth consistency, scraping down the sides. Add fresh herbs and pulse a few times to incorporate.
Evenly spread cashew cream mixture over the puff pastry sheets, leaving about a 1-inch border around the edges, then sprinkle with Violife 100% Vegan Just Like Grated Parmesan.
Arrange asparagus, in a single layer over the cashew cream. Brush edges of tarts with melted Country Crock Plant Butter and drizzle remaining Plant Butter over asparagus. Bake 20 to 25 minutes, rotating baking sheets halfway through cooking or until puff pastry is golden and crispy.
Cut each tart into 6 to 8 portions and serve while warm. Enjoy!


Recipe Sponsored by Country Crock®

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