This asparagus fillo tart is sooo easy to make and takes only around 30 minutes! It's child-friendly too 🙂
The tart has a crispy and flaky fillo crust which is light and perfect for the warmer seasons. I filled it with an a tofu-based quiche filling which gains its eggy flavour from black salt. This magical ingredient is high in sodium chloride and often used in South Asian cooking. I get mine from South Asian or Indian grocery stores and it's usually quite cheap.
I also added dukkah to my tart for some extra flavour. However, this is completely optional and the tart will still be flavoursome without it.
I've included 'how-to' pictures to show how easy it is to make this tart!
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Easy Asparagus Fillo Tart
Ingredients
Base
- 8 sheets of fillo pastry, defrosted or chilled according to packet instructions
- ¼ cup cup (60 ml) extra virgin olive oil
- 3 tbs dukkah, of choice
Filling
- 450g firm tofu
- ½ cup (125mL) plant-based milk, such as almond, soy or coconut
- ¼ cup (12g) nutritional yeast
- ½ tsp black salt or kala namak
- Bunch of (~340g) fresh asparagus
- ¼ cup (40g) cherry tomatoes
- Pinch of turmeric powder
Instructions
- Preheat the oven to 180°C (350°F).
- To make the base: Line a baking tray with baking paper and place one layer of filo pastry on top. Brush the pastry with oil and place another layer of pastry on top. Repeat until you have 4 layers stacked together. Sprinkle the dukkah on top of the pastry and add another layer of pastry on top. Repeat with the oil and layering until all layers have been used up. Set aside.
- To make the filling: Add the tofu, milk, nutritional yeast and black salt to a food processor. Process until it forms a paste.
- Spread the tofu filling on top of the pastry, leaving a 2cm (1 inch) gap away from the edges.
- Arrange the asparagus spears and cherry tomatoes on the filling. Fold the edges of the pastry to form a 'crust'.
- Bake the tart in the oven for 20 minutes or until the tart is evenly golden brown. Enjoy immediately or store in an airtight container in the fridge for up to 3 days. Reheat the leftovers in the oven when desired.
Another delicious recipe! So easy to make!! Thanks for the tip to use the filo from the fridge, much easier!!!
Thanks so much Priscilla for your lovely comment! I hope you're having a good week 🙂
I have only been able to get puff pastry - would that work instead of filo for this recipe? And how would you adapt the recipe so that I don’t get a soggy bottom?
Yes puff pastry is fine! Brush it with a little oil before you put the tofu on top to minimise any sogginess. The tofu will end up being like a paste so it shouldn't make the pastry wet. For the leftovers, heat it up in the oven to crisp it up again.
thank you rainbownourishments for giving me wonderful information