Looking for a simple appetizer, brunch item or tasty accompaniment for salad? Try this easy asparagus tart made with puff pastry. Serve with or without balsamic glaze. I've made this tart twice with both vegan ricotta(Kite Hill) and vegan cream cheese; both were delicious. **note use thin stalks of asparagus for best results.
1 sheet puff pastry
1/2 cup vegan ricotta or cream cheese
1 cup finely shredded vegan cheese(I used Chao brand original)
1/2 bunch asparagus, trimmed
1 tsp olive oil
1 Tbsp plant milk or olive oil for brushing
1. Preheat oven to 425°F. Roll out puff pastry with it's accompanying parchment onto baking sheet. Carefully score a 1 inch border around the edges of the pastry with a pizza cutter or knife.
2. Spread vegan ricotta or cream cheese onto inner part of pastry then sprinkle with shredded vegan cheese.
3. Toss asparagus spears in olive oil, salt & pepper. Add asparagus spears to puff pastry laying horizontally, alternating tips and ends. *any remaining asparagus can be roasted on another baking sheet on lower oven rack for 15 minutes.
4. Brush pastry border with a bit of plant based milk or olive oil. Bake for 25 minutes. Drizzled with balsamic glaze if desired.