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    Home > Vegan Kid Friendly Recipes

    Creamy Vegan Asparagus and Potato Tart

    Posted: Feb 16, 2009 ยท Updated: Aug 19, 2021

    Jump to Recipe Pin Recipe
    A creamy, delicious and vegan asparagus and potato tart. Crispy asparagus spears top a creamy potato filling encased in crispy filo pastry.
    Photo of a vegan asparagus and potato tart with

    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!

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    Creamy Vegan Asparagus and Potato Tart Recipe

    Photo of a creamy vegan asparagus and potato tart with asparagus spears layered on a creamy white filling encased in filo sheets.

    Creamy Vegan Asparagus and Potato Tart

    A creamy, delicious and vegan asparagus and potato tart. Crispy asparagus spears top a creamy potato filling encased in crispy filo pastry.
    5 from 2 votes
    Print Recipe Pin Recipe Review Recipe
    Course: Main
    Cuisine: Fusion
    Diet: Vegan, Vegetarian
    Keyword: Vegan Asparagus and Potato Tart
    Prep Time: 20 mins
    Cook Time: 25 mins
    Total Time: 45 mins
    Servings: 12 servings
    Calories: 179kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 6 sheets filo pastry
    • ยผ cup extra virgin olive oil
    • 5 medium potatoes , peeled, then cubed and boiled until tender
    • 12 oz silken soft tofu
    • ยฝ cup nondairy milk , warmed in the microwave for about 30 seconds
    • ยผ cup vegan cream cheese (optional)
    • ยฝ teaspoon nutmeg
    • 1 tablespoon ground black pepper
    • Salt to taste
    • 1 pound asparagus , hard ends removed. Just bend the asparagus stalk at the bottom and break off where it naturally bends, about ยผth of the way up.

    Optional, for sprinkling on top

    • vegan parmesan cheese
    Prevent your screen from going dark

    Instructions

    • Put the asparagus spears 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. You can also sprinkle some vegan parm on the top at this time.
    • 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 tablespoon of cornflour mixed with 2 tablespoon of warm soy milk to the mashed potato mixture.

    Nutrition

    Calories: 179kcal | Carbohydrates: 24g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 77mg | Potassium: 529mg | Fiber: 3g | Sugar: 2g | Vitamin A: 329IU | Vitamin C: 20mg | Calcium: 49mg | Iron: 2mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Vaishali

      November 21, 2011 at 4:40 pm

      Carolann, Glad you tried and liked it. ๐Ÿ™‚

      Reply
    2. Carolann

      November 21, 2011 at 3:55 pm

      5 stars
      This was excellent. I added garlic to the potato mixture because we can't seem to have a potato without it ๐Ÿ™‚ Very yummy.

      Reply
    3. Azzahar

      September 08, 2010 at 7:55 pm

      I love this recipe, I wish I found it when asparagus was in season. I guess I'll just wait till next year

      Reply
    4. Paru ...

      February 20, 2009 at 1:48 am

      Lovely blog and great recipes.. Never tried any asparagus recipes, going to try this one..

      Reply
    5. Dibs

      February 19, 2009 at 2:04 am

      Saw 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! ๐Ÿ™‚

      Reply
    6. Adlak's tiny world

      February 18, 2009 at 1:50 pm

      Thats so yummy and lovely.

      Reply
    7. Madhuram

      February 18, 2009 at 4:17 am

      Silken 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.

      Reply
    8. Lavi

      February 17, 2009 at 6:42 pm

      Thou i havent tasted asparagus, i now crave it, as it is served Potatoes and Tofu..Nice dish to try Vaishali!

      Reply
    9. Sunshinemom

      February 17, 2009 at 4:05 am

      Looks 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!

      Reply
    10. Meera

      February 17, 2009 at 12:19 am

      Looks delicious!! I will try your version soon.

      Reply
    11. Cham

      February 16, 2009 at 11:07 pm

      Ah Vashu could we even find vegan cheese? Very tempting tart with aspara !

      Reply
    12. Poornima Nair

      February 16, 2009 at 10:49 pm

      Hey Vaishali...this is my first time here, you have awesome recipes...the asparagus tart looks delicious...

      Reply
    13. Soma

      February 16, 2009 at 10:17 pm

      Those 3 are my fav. too:-) Looks delicious Vaishalli.. I could chew on endless asparagus.

      Reply
    14. DJ Karma

      February 16, 2009 at 7:15 pm

      I saw Vegan Yum Yum do one with puff pastry- this one sounds even healthier! Love the ingredients!

      Reply
    15. Dershana

      February 16, 2009 at 5:12 pm

      that's a nice, healthy way to indulgence!

      Reply
    16. selina

      February 16, 2009 at 4:42 pm

      that looks yummy!

      Reply
    17. Asha

      February 16, 2009 at 4:16 pm

      I love Asparagus, could eat fresh if they are young, so tasty!

      Tart is easy, looks delicious and fab dish, good one V! ๐Ÿ™‚

      Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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