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We All Deserve Farm Fresh

Recipe #1 Asparagus & Leek Tart May Week C

130 g Butter

1½ cup All Purpose Heritage Flour

¼ cup Cashew

¼ cup Sunflower seeds

2 TBSP chickpea flour 

2½ tsp Organic Apple Cider Vinegar

1 tsp Salt

 Asparagus ABOUT 15 SPEARS

1/2 each Leek

2 Cloves Garlic

 

 

Overview

Roll out the pie crust on a lightly floured surface in a circle about 1/8 of an inch thick.

Lightly grease a tart tin or pie baking dish and lay the dough on top. Gently press into the dish so it's

pressed firmly in all nooks and crannies. Use a knife to trim any excess off the edges. Pop a few holes in

the bottom with a fork.

Pop in fridge for 15 minutes.

Heat oven to 425 and bake the shell blind for 10 minutes.

Turn oven down to 350.

Mix the cooked vegetables into the creamy cashew sauce and pour into the tart shell. Place the remaining

asparagus over top of the tart.

Bake in oven for 20-25 minutes or until the crust is golden and the top asparagus looks cooked.

 

Allow to rest before serving.