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Asparagus And White Bean Pesto Tart

serves 6-8

Here’s a beautiful, ridiculously delicious, and easy-to-make asparagus tart that you’ll want to make even when you’re not expecting guests.

Read more about this recipe at VeganYumYum.


1 (15-ounce) can navy beans
1/2 teaspoon salt
1/4 heaping cup raw cashews
1 teaspoon Dijon mustard
1 tablespoon pesto
2 teaspoons lemon juice
2 tablespoons soy milk, rice milk or water
1 pound fresh asparagus
1 puff pastry sheet
Olive Oil


prep: 30 minutes
total: 1 hour 30 minutes


food processor
pastry brush


1. Remove 1 puff pastry sheet from the freezer and let it defrost on the counter for 40 minutes on top of parchment paper. Meanwhile, preheat the oven to 400F.

2. Make the filling: Drain and rinse the beans, and add them to the work bowl of a food processor. Add the salt, cashews, Dijon, pesto and lemon juice. Pulse the food processor, stopping ever few pulses to scrape down the sides and pulse again. (You want to break up the beans and the cashews.) Once the mixture is as smooth as you can get it, dribble in the soymilk while the machine is running, as this should help further smooth the mixture.

3. After 40 minutes of defrosting, carefully unwrap the puff pastry on top of your parchment paper. Roll the puff pastry out slightly into a rectangle. Then add the white bean and pesto mixture, leaving a 1- to 1 1/2-inch border on all sides.

4. Trim your asparagus so that it fits the tart width-wise. Press the spears into the white bean pesto, alternating their direction so that there are tips and bases next to each other.

5. With a sharp knife, trim all the edges to they are neat and square, trimming away as little as possible.

6. Brush the spears with olive oil and sprinkle lightly with salt and pepper.

7. Using the parchment paper, slide the tart onto a baking sheet (don’t remove the tart from the paper). Bake at 400F for 25-30 minutes until the tart is puffed and golden brown and the spears are tender. Serve warm.

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