Asparagus mushroom tart
I always think of asparagus when summer starts to role around. My Pops loves to simple marinade the trimmed stocks in salt, pepper, olive oil, and balsamic vinegar, then throw them on the grill with whatever else was being cooked for dinner. Now living in NYC (and without the grill) I wanted to think of a new recipe that I could bake and still capture the taste of summer I grew up with.
For this recipe you will need:
- 10 sheets filo dough, thawed according to package
- Sprayable coconut or olive oil
- 1 recipe, BCLK Poor Man’s Pesto
- 10-12 stalks asparagus, trimmed and halved lengthwise
- ~3 cremini mushrooms, sliced
- 2 whole sundried tomatoes, sliced
- Vegan mozzarella (optional), to taste
Yield: ~5 serving
Step 1: (Prep 20 min, Cook 30-40 min)
Pre-heat the oven to 400°F degrees
On a baking sheet lined with oven-safe parchment paper begin by stacking the filo dough. Lay down a sheet, lightly spray it with oil, then top with another sheet. Repeat until all filo dough is used, but do not spray the top sheet.
Fold the edges of the layered sheet to create a crust, ½ inch or full inch pending on how much crust you like!
*Stefenism: you may need to spray the edges with oil while folding to help form the crust*
Once the crust is formed, spread the Poor Man’s Pesto into an even layer. Arrange your halved stocks of asparagus. If you’re using vegan cheese, now is the time to add it.
Finally, top with the sliced mushrooms and sundried tomatoes. Once the tart is assembled. Bake at 400°F degrees for 30-40 minutes, or until the veggies are tender and the crust is golden brown. Cut into 10-12 pieces and serve hot!