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The Mystic Cookfire Basil and Asparagus Tart
This recipe is taken from an amazing hidden gem of a vegan cookbook. It’s called the Mystic Cookfire and is written by Veronika Robinson. Veronika’s writing stye is warm, homely and passionate, and she creates family recipes that are not only delicious but easy to make from an everyday well stocked vegan larder. No weird or exotic ingredients here, just easy to get hold of garden produce, and the book uses an interesting indexing method where the recipes are categorised by ingredient. This makes it a great addition for any chef who needs inspiration for how to use up the leftover veg in their veg box or glut of ingredients purchased in bulk at your local market stall. We couldn’t rate it any more highly.
The Mystic Cookfire is available from Amazon and other online bookshops, real bookshops, and Starflower Press. Find out more about Veronika on her blog http://veronikarobinson.com/blog/ or on Twitter: @veronikasophia
Basil and Asparagus Tart Recipe
This basil and asparagus tart recipe makes a perfect light meal on a warm evening. We served it with a tomato salad and green leaves. It’s also vegan and really quick and easy to do, plus it works well to prepare in advance if you have guests coming over. Just pop it in the oven when they arrive and enjoy a glass of wine whilst it cooks. Superb!
- 1 can cannellini beans
- ½ teaspoon Himalayan pink salt or Celtic sea salt
- Bunch of fresh basil leaves, ripped
- 2-3 cloves garlic, finely sliced
- 2 tablespoons lemon juice
- 2 tablespoons water
- 2 bunches fresh asparagus
- 2 sheets puff pastry
- Black pepper
- Olive Oil
To make the tart
- Defrost the pastry. When thawed, preheat the oven to 200C. Mash the beans. In a mortar and pestle, pulverise the basil, garlic, water, salt and lemon juice. Check for taste. Mix with the beans.
- Roll the puff pastry. Place on baking paper or lightly oil a tray. Spread the bean mixture across the pastry. Cut the hard ends of the asparagus, and then lay them onto the bean mix. Alternate the asparagus so that the spears face a different direction each time. Drizzle with olive oil, then add a little salt and pepper. Bake for half an hour. The pastry should be a golden colour. Serve with a colourful salad.