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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 2 |
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Ingredients:
1 (15 ounce) can white beans (i like to use butter beans) |
1/2 teaspoon kosher salt |
1/4 cup raw cashews |
1 teaspoon dry basil |
1 teaspoon prepared mustard |
2 teaspoons fresh lemon juice or 2 teaspoons lime juice |
1 -2 tablespoon rice milk |
3/4 lb fresh asparagus |
1 sheet puff pastry |
Directions:
1. Defrost 1 sheet of frozen puff pastry (usually this takes 40 minutes at room temperature).
2. Preheat oven to 400°F.
3. Drain and rinse the beans. Clean the asparagus, trim their tough ends and cut them in half.
4. Add all ingredients, except for the asparagus and puff pastry, to the bowl of a food processor and pulse until everything is nice and smooth. You might need to use more or less rice milk depending on the consistency you want.
5. Lay a parchment paper on top of a cookie sheet. Spread the puff pastry on it (you can roll it a bit if you want to). Cut the pastry sheet into 4 equal pieces.
6. Spread your bean mix on top of the pastry leaving a 1/2 inch border on all sides. Top with the asparagus halves.
7. Bake the individual tarts for 22-24 minutes.
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