I saw Jamie Oliver cook up a creamy, dreamy potato and asparagus tart the other day on TV, and I just had to have it.
Asparagus, potato and filo pastry are three of my favorite ingredients, and together they sounded beyond perfect. Since I had all three ingredients at home, I couldn’t wait to get into the kitchen, roll up my sleeves, and start cooking.
Of course, I had one challenge: veganizing Jamie’s recipe which had in it tons of cream, butter and eggs. But I was confident I could do it, and make the recipe much healthier in the process.
The tart was as delicious as I had hoped it would be, and the contrasting textures of the crisp pastry, the creamy potato filling and the nutty, al dente asparagus were divine. This tart is also versatile, and can be perfect for a light dinner or lunch or even brunch. Or just serve it as a healthy, hearty side-dish. Any way, it’s a winner.
I gotta run, but here’s the recipe. Enjoy, everyone!
Creamy Asparagus and Potato Tart
Ingredients
- 6 sheets of filo pastry
- 1/4 cup extra virgin olive oil for brushing the filo
- 5 medium-sized potatoes , peeled, then cubed and boiled until tender
- 1 package vacuum-packed silken soft tofu
- 1/2 cup nondairy milk , warmed in the microwave for about 30 seconds
- 1/4 cup of vegan cream cheese like Tofutti (optional)
- 1/2 tsp nutmeg
- 1 tbsp fresh-ground black pepper
- Salt to taste
- 1 pound asparagus spears , hard ends removed. Just bend the asparagus stalk at the bottom and break off where it naturally bends, about 1/4th of the way up.
Instructions
- Put the asparagus stalks in boiling salted water for about 4 minutes, drain immediately and set aside
- Brush the bottom of a rectangular baking dish with olive oil.
- Now place a sheet of filo pastry in the dish and brush with the olive oil all over.
- Layer another sheet of filo pastry over the first sheet and also coat with oil. Repeat until you've used up all sheets. Work quickly because the filo dries fast. You can keep the sheets covered with a damp towel.
- In a large bowl, use a potato masher to mash the potatoes.
- Blend together the silken tofu, soy milk and vegan cream cheese, then add to the mashed potatoes and continue mashing.
- Add the salt and pepper and nutmeg. Mix together well.
- Pour the mashed potato mixture into the filo pastry dish. Smooth the top.
- Now lay the asparagus spears side by side along the length of the baking dish, on top of the mashed potatoes.
- Brush the top with any remaining olive oil, fold under any filo pastry that's hanging over the edge of the baking dish, and then bake in a 375-degree oven for 25 minutes or until the filo pastry is golden brown.
- Remove and set aside for 10 minutes before cutting in.
- My filling was still creamy which is how I liked it, but if you'd like it to be more set, as with eggs, you can add 2 tbsp of cornflour mixed with 2 tbsp of warm soy milk to the mashed potato mixture.
If you’re a fan of filo pastry, you might also want to check out my recipe for vegan bakhlava, which was one of the first I ever posted on Holy Cow!
(C) All recipes and photographs copyright of Holy Cow! Vegan Recipes.
Asha says
February 16, 2009 atI love Asparagus, could eat fresh if they are young, so tasty!
Tart is easy, looks delicious and fab dish, good one V! 🙂
selina says
February 16, 2009 atthat looks yummy!
Dershana says
February 16, 2009 atthat’s a nice, healthy way to indulgence!
DJ Karma says
February 16, 2009 atI saw Vegan Yum Yum do one with puff pastry- this one sounds even healthier! Love the ingredients!
Soma says
February 16, 2009 atThose 3 are my fav. too:-) Looks delicious Vaishalli.. I could chew on endless asparagus.
Poornima Nair says
February 16, 2009 atHey Vaishali…this is my first time here, you have awesome recipes…the asparagus tart looks delicious…
Cham says
February 16, 2009 atAh Vashu could we even find vegan cheese? Very tempting tart with aspara !
Meera says
February 17, 2009 atLooks delicious!! I will try your version soon.
Sunshinemom says
February 17, 2009 atLooks too good for words! I like most of Jamie Oliver’s recipes though I find them a bit too good for my tummy:) These are great!
Lavi says
February 17, 2009 atThou i havent tasted asparagus, i now crave it, as it is served Potatoes and Tofu..Nice dish to try Vaishali!
Madhuram says
February 18, 2009 atSilken tofu is really a savior. It gives the creaminess to a dish without using heavy cream. I too have a creamy pasta dish to send to your event. Will post it soon.
Love this recipe. I’m also going to try this sometime soon.
Adlak's tiny world says
February 18, 2009 atThats so yummy and lovely.
Dibs says
February 19, 2009 atSaw in Harini’s that it was your b’day as well! wish you a belated b’day and many happy returns! I have some asparagus that I got for soup, but now I have other ideas! 🙂
Paru ... says
February 20, 2009 atLovely blog and great recipes.. Never tried any asparagus recipes, going to try this one..
Azzahar says
September 8, 2010 atI love this recipe, I wish I found it when asparagus was in season. I guess I’ll just wait till next year
Carolann says
November 21, 2011 atThis was excellent. I added garlic to the potato mixture because we can’t seem to have a potato without it 🙂 Very yummy.
Vaishali says
November 21, 2011 atCarolann, Glad you tried and liked it. 🙂