Asparagus Tart

With its slim and slender silhouette and the tiny crown on its head, the asparagus is definitely for me the prince of spring.

Noticing the change of the seasons through the veggies and fruits is an intimate and deep connection to nature. It also has its benefit, because we learn from nature the goods we should appreciate and bring to our table. We should be never discouraged by a vegetable that we never tried, of which we don’t know the name, taste or shape: indeed is a chance for us to learn more, experiment in our kitchen and play with nature. Even if the Asparagus is pretty known, I am aware that many of you are not particularly familiar with it. There are infinite ways to cook and eat asparagus so like the unexpected combinations with other ingredients like capers, tomatoes, nuts.


Today we have a multi-flavor Asparagus Tart: the lightly dark creaminess and grassy of the asparagus meet the sweetness of dry tomatoes together with the gentle flavor of the pine nuts. The small but powerful capers do the rest with their zingy and marine flavor. It goes really good with brie soft- cheese: you can make your own vegan version following the instructions in this video. This recipe is really fast and easy to assemble and can be opened to different interpretations and variations: you can substitute the dry tomatoes with fresh ones or with artichokes (so to have a one color dish) and capers with black olives. If you don’t like the brie cheese, you can switch to vegan feta or tofu ricotta.



Facts: contains asparagine, a natural diuretic, full of antioxidants and vitamin e.

Asparagus Tart

  • Servings: 3-4
  • Difficulty: easy
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  • 500gr Asparagus
  • 1 tablespoon pine nuts
  • 1 tablespoon capers
  • around 5 dry tomatoes (previously softened in hot water)
  • vegan brie soft cheese
  • 1 roll vegan puff pastry

For the vegan egg

  • 2 tablespoons flax seeds
  • 5 tablespoons water
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 teaspoon nutritional yeast


  1. Pre-heat the oven to 160°
  2. Lay out one sheet of vegan puff pastry
  3. Lay the raw asparagus stalks
  4. Pour the vegan egg on top
  5. add the vegan cheese, the softened dry tomatoes, pine nuts and capers
  6. Season with salt and pepper
  7. Bake for about 20 minutes until golden and crispy
  8. Top with bean sprouts