The recipe is actually really easy to make but comes out looking beautiful. The fresh thyme and garlic really complement the vegan ricotta and asparagus. There’s lots of flavor in every bite, followed by the delicious buttery taste of the puff pastry. If you are entertaining friends or hosting a book club, this is the perfect appetizer! It pairs well with sparkling rose or sauvignon blanc. You can prepare the ricotta mixture ahead of time for easy assembly. Vegan puff pastry is available at almost all grocery stores and requires thawing in the refrigerator for about 3 hours ahead of time.
Make sure to keep the dough refrigerated until you use it. I am obsessed with puff pastry because it’s so versatile and always have some in my freezer. It’s great for savory appetizers but also so easy to use for summer desserts when you don’t have time to make pie crust.
Make sure to view my Reel below and if you make this recipe, make sure to take a picture and tag @thefriendlyepicurean on Instagram.
Vegan Asparagus Tart
- 1 sheet of thawed vegan puff pastry dough (such as Pepperidge Farms brand)
- 8 oz vegan ricotta cheese (such as Kite Hill brand)
- 3/4 lb (1 bunch) of asparagus, washed and trimmed
- 4 cloves of garlic, minced
- 1 tbs of fresh chopped thyme
- 1/2 tsp kosher salt
- 1 tbs olive oil plus more to brush on pastry
Preheat oven to 400F. Line a baking sheet with parchment paper and set aside. Heat olive oil in a small skillet. Add garlic and saute for about 5 minutes. In a small mixing bowl, combine ricotta cheese, thyme, salt, and sauteed garlic. Next, roll out puff pastry dough on a floured surface. Transfer pastry to parchment lined baking sheet. Spread ricotta mixture on puff pastry sheet. Layer asparagus evenly on top of ricotta mixture. Fold over pastry edges and brush with olive oil. Bake at 400F for 20 minutes. Edges should be golden. Allow to cool and serve while warm.