Asparagus Tart with Pear Cream Ricotta and Balsamic Date Glaze
What is one sure sign that spring is here?
The abundance of asparagus in grocery stores and markets!
This beautiful veggie is symbolic of a seasonal shift in cooking. Whether it’s simply roasted with garlic and herbs, peeled into ribbons for salads, or gracing a gorgeous tart, asparagus is in full bloom this time of the year.
Below, you’ll find a recipe for a simple, dairy-free pear and tofu cream sauce that pairs perfectly with roasted asparagus and a tangy balsamic glaze in this appetizer-esque tart. I hope you enjoy this seasonal dish and make the most of this spring veggie!
Asparagus Tart with Pear Cream Ricotta and Balsamic Date Glaze
Asparagus Tart with Pear Cream Ricotta and Balsamic Date Glaze
1 sheet organic puff pastry, thawed
1 bunch asparagus, trimmed
1 block, organic extra firm tofu, pressed and drained
3 ripe D’Anjou pears, peeled and cubed
¾ cup water
Juice of two lemons
2 tbsp nutritional yeast
Olive oil, sea salt and black pepper
BALSAMIC DATE GLAZE
1/3 cup balsamic vinegar
¼ cup water
¼ cup olive oil
8 Medjool dates, pitted and chopped
- Preheat oven to 400 degrees
- Toss asparagus with a little olive oil, sea salt and black pepper
- Lay on a baking sheet and roast at 400 degrees for 20 minutes, turning halfway through
- Meanwhile, lay thawed puff pastry on a 8 X 11 baking dish
- Add pears to a pot of water with water and lemon juice-bring to a boil, then cover, and let simmer on low heat for 10 minutes, or until pears are tender
- Drain pears and add to food processor
- Add in tofu, nutritional yeast and a little salt
- Pulse until a creamy consistency is achieved
- Spread mixture over puff pastry and then top with roasted asparagus spears
- Bake at 400 degrees for 30 minute
- Meanwhile, blend together all ingredients for balsamic date glaze until smooth
- Once tart is cooked, let cool, serve, and then drizzle with glaze
What’s your favorite asparagus recipes during spring?
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