Celebrating spring with a these stemmy greens!
FOR THE FILLING
1 1/2 cups (200g) chickpea flour
1/8 tsp baking soda
1 Tbsp nutritional yeast
1 tsp salt
1 cup (240 ml) lukewarm water
1/2 cup (120 ml) coconut milk
1 Tbsp olive oil
1 tsp apple cider vinegar
1 garlic clove, peeled and minced
1 handful of chives, finely chopped
1 bunch of asparagus, tough ends trimmed (save these for a Root-to-Leaf soup stock)
FOR THE CRUST
2 cups (250g) spelt flour
1/2 tsp salt
1/2 cup (110g) cold vegan butter, cut into 1/2 in cubes
5-6 Tbsp ice cold water
Place the butter in the freezer whilst preparing the filling. Preheat the oven to 400°F. In a large bowl, mix the chickpea flour, baking soda, nutritional yeast and salt with the water, coconut milk, olive oil and apple cider vinegar until there aren't any lumps and the batter has a smooth consistency (an immersion blender could be helpful here). Add the garlic and half of the chives and let this rest for 20 minutes.
Prepare the crust by placing the flour and salt into a food processor along with the cold butter. Process together until the mixture looks like oatmeal. Gradually add the water in tablespoon by tablespoon until the mixture comes together, just starts to come together, forming a ball of dough. You may not need to use all the water, as you don't want the dough to be too wet or tacky.
On a floured surface roll it out to fit your baking dish or baking tray, about 1/4" (6mm) thick. Trim or crimp the edges, if desired.
Pour the batter into the crust. Lay the asparagus and sprinkle the remaining chives on top.
Bake for 20-25 minutes. Remove from the oven and let it cool for 15 minutes. You can lightly brush the tart with oil and season with salt and pepper before serving.