This is one of those recipes that's more about the assembly than actual cooking, making it easy peasy. I also use shop-bought puff pastry, because – honestly – who has the time to make their own?
There are two other shop-bought ingredients in this tart, chosen for speed: one of them is Nush Creamy Almond M*lk Spread, and the other is Oatly Creamy Oat Fraiche, both of which work really well here.
This recipe works with so many savoury toppings other than the ones I've used here. You can try tomato and basil pesto, courgettes, roasted winter veg, sweet roasted peppers... you name it! I also make a sweet a version with berries, cherries or stoned fruits.
This can also be made into smaller individual tarts rather than one large one, and it makes for a delicious light lunch.
1 x 320g pack ready-rolled puff pastry
2 tbsp plant-based milk
150g vegan cream cheese – I used Nush
100ml oat-based crème fraîche – I used Oatly
Zest of 1 lemon
⅓ cup fresh or frozen peas, blanched
300g asparagus, trimmed
2 tbsp extra virgin olive oil
1 tsp sea salt flakes
Small bunch of fresh dill
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