Asparagus & Buckwheat Tart

Instructions

1. Pre heat the oven to 180°C fan.
2. Un roll the pastry sheet and keeping it on the sheet provided place it on a large baking tray.
3. Cut the sheet all the way through into quarters, then only scoring the pastry, cut a ½-1 inch boarder inside each quarter. Using a fork prick the middle rectangles about 8 times.
4. In a small bowl combine the cream cheese, mustard, garlic, lemon zest, dill and salt and pepper. Spread equally over the centre of each quarter.
5. Chop the woody ends of the asparagus and lay them on top of each tart, sprinkle each tart with 1 tbs of buckwheat grouts, encouraging them into the gaps between the asparagus spears and helping then stick to the creamy cheese filling.
6. Brush the edges of the pastry with a little oat milk and drizzle each tart with 1 tsp extra virgin olive oil.
7. Place in the pre heated oven for approx. 30 minutes or until the pastry if puffed and golden and the asparagus has cooked. Serve with a crisp green salad and a grating of hard plant based cheese as optional.