Curried Asparagus and Tomato Tart
1 sheet frozen puff pastry, thawed according to instructions
1 pound asparagus--washed and trimmed
1 cup grape tomatoes--halved
1 cup raw cashews--soaked overnight
1 tablespoon Earth Balance
1 tablespoon flour
1 cup almond milk
3 tablespoons nutritional yeast
1 tablespoon curry powder
*Preheat oven to 350 degrees F. Wash, trim asparagus. Saute 2-3 minutes in 1 tablespoon olive oil, with dash salt and pepper. Set aside.
*Caramelize the onions. See this post for tips and step-by-step instructions on caramelizing onions.
*Melt Earth Balance in medium size saucepan. Add flour, pinch salt and pepper. Cook roux for 1-2 minutes. Whisk in milk, curry powder, and nutritional yeast. Cook over medium low heat, stirring occasionally. Cook until thickened (~5-10 minutes). In the meantime, drain and rinse soaked cashews. Blend in blender until the cashews form a thick paste (you may have to stop the blender and stir occasionally). Whisk the cashew paste into the thickened curry mixture. Whisk until smooth. Set aside.
*Sprinkle flour onto counter. Roll out puff pastry to 1/8-1/4 inch thickness. Cut into four large rectangles. Add to nonstick baking sheet. Spread ~2-3 tablespoons cashew-curry mixture onto each rectangle leaving 1/4 inch border. (You will have some of the mixture leftover... I ate mine on top of whole wheat pasta. YUM!).
*Add onions, asparagus, and tomatoes to each rectangle. Bake ~20-25 minutes or until golden brown. Enjoy!