Creamy Asparagus and Potato Tart

Recipe by
Total Time:
25-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Bake Recipe
Difficulty: Hard

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  • 6 sheets - filo pastry
  • 1/4 cup - extra virgin olive oil for brushing the filo
  • 5 medium - sized potatoes, peeled, then cubed and boiled until tender
  • 1 package vacuum-packed silken soft tofu
  • 1/2 cup - soy milk, warmed in the microwave for about 30 seconds
  • 1/4 cup - of vegan cream cheese like Tofutti (optional)
  • 1/2 tsp - nutmeg
  • 1 tbsp - fresh-ground black pepper
  • salt to taste

How to Make Creamy Asparagus and Potato Tart

  • 1 pound asparagus spears, hard ends removed.
  • Just bend the asparagus stalk at the bottom and break off where it naturally bends, about 1/4th of the way up.
  • Then put the asparagus stalks in boiling salted water for about 4 minutes, drain immediately and set it aside.
  • Brush the bottom of a rectangular baking dish with olive oil.
  • Now place a sheet of filo pastry in the dish and brush with the olive oil all over.
  • Layer another sheet of filo pastry over the first sheet and also coat with oil.
  • Repeat until you've used up all sheets.
  • Work quickly because the filo dries fast.
  • You can keep the sheets covered with a damp towel.
  • In a large bowl, use a potato masher to mash the potatoes.
  • Blend together the silken tofu, soy milk and vegan cream cheese, then add to the mashed potatoes and continue mashing.
  • Add the salt and pepper and nutmeg.
  • Mix them together properly.
  • Pour the mashed potato mixture into the filo pastry dish.
  • Smoothen at the top.
  • Now lay the asparagus spears side by side along the length of the baking dish, on top of the mashed potatoes.
  • Brush the top with any remaining olive oil, fold under any filo pastry that's hanging over the edge of the baking dish, and then bake in a 375-degree oven for 25 minutes or until the filo pastry is golden brown.
  • Remove and set it aside for 10 minutes before cutting in.
  • Recipe courtesy: Holy Cow Vegan