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Christian Vegetarian Association Presents:
Take Heart!

Potato-Asparagus Tarts

Yield: 6-8 puff pastry tarts


•6-8 frozen vegan puff pastry sheets, thawed

•10-12 white asparagus spears, from jar

•3 medium potatoes, sliced thinly

For the sauce:

•1 cup plain soy yogurt

•1/4 cup nutritional yeast

•2-3 teaspoons sweet grainy mustard

•2 teaspoons sesame oil

•1/4 teaspoon garlic powder

•1/4 teaspoon onion powder

For the top:

•olive oil for drizzling on top

•small bunch of fresh thyme, leaves only

•salt for sprinkling on top


- First make the sauce.

- Place the soy yogurt in a small bowl.

- Add the rest of the ingredients and season to taste with additional flavorings as you wish. We added a small splash of Tabasco.

- Remove the puff pastry from the freezer and thaw.

- Preheat the oven to whatever the directions on the puff pastry said. We used 425 F /218 C .

- Open the jar of asparagus and remove the spears, cut each spear in 2 or 3 pieces depending on the size of the spear and the puff pastry.

- Lay the thawed pastry sheets individually on a cookie sheet that has been prepared with baking parchment.

- Using a fork prick small holes in the center area of each pastry sheet but leave a small rim around the edge unpricked (about 1/4 inch all around).

- Spread 1 tablespoon of the sauce in the center of each puff pastry.

- Spread the sauce evenly over the area, leaving the edge uncovered.

- Lay 2-3 pieces of asparagus on the sauce of each pastry sheet.

- Using small mandolin or very good knife, slice the potatoes in very thin slices.

- Lay the potato slices on top of each pastry.

- Sprinkle the top of the potato slices with a bit of salt, drizzle a small amount of olive oil on top and then the thyme.

- Place in the preheated oven to bake for 18-20 minutes or until lightly golden brown. .

Your question and comments are welcome

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