Asparagus Tart with Yoghurt Mustard Mousse
Gang/Type: Main Dish
Ergibt/Yield: 2 Servings
For the tarts:
  • 1 pk. puff pastry, vegan
  • 1 bunch green asparagus (14 - 16 spears)
  • 1 tsp olive oil
  • 2 tbs nutritional yeast flakes
  • salt
  • chili flakes
For the mousse:
  • 4 tbs soy yogurt
  • 2 tbs mustard
  1. Preheat the oven to 200° C (390° F).
  2. Unroll the puff pastry and cut in half. Tweak the corners and form an edging to build the tarts. Perforate the bottom with a fork and bake in the oven for 5 minutes.
  3. Cut off the wooden ends of the asparagus and steam it in the microwave or blanch in boiling water for about 1 - 2 minutes.
  4. For the mousse combine yoghurt and mustard. Push down the risen part in the middle of the tarts with a fork, but keep the edges up. Spread the mousse in the middle of the tarts and arrange the asparagus on top.
  5. Cover the asparagus with some oil and sprinkle over salt, chili and yeast flakes. Bake for another 10 - 12 minutes.
Recipe by Blueberry Vegan at