Curried Asparagus & Tomato Tart

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

1 onion--sliced

olive oil





*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!