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
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.