Ingredients

• 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