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Vegan Asparagus Mushroom Tart with Balsamic Glaze
Savory and Sweet Unite in the Beautiful Asparagus Mushroom Tart

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Vegan Asparagus Mushroom Tart with Balsamic Glaze

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Ingredients

Adjust Servings:
2 sheets Vegan Puff Pastry
16 ounces, slices thin Baby Bellas or Other Mushrooms of Choice
2, diced Shallots
3 cloves, minced Garlic
8 stalks Asparagus
Drizzled Balsamic Glaze
Balsamic Glaze
1/2 cup Dark Balsamic Vinegar
1 tablespoon Pure Maple Syrup

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Cuisine:

Simple and elegant, this tart is beautiful with savory and sweet flavors. Perfect for an appetizer or entree, this dish impresses!

  • 40 minutes
  • Serves 4
  • Easy

Ingredients

  • Balsamic Glaze

Directions

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This morning, Paul and I went to the Detroit Eastern Market. Although it is 45 minutes away, we go there often to get fresh produce and spend the day in Detroit. Today, we found some beautiful asparagus and mushrooms. Despite our plan to go out for Valentine’s Day, one of our vegan restaurants closed tonight for a private event. So, I decided to cook with some of the fresh produce we found at the farmer’s market.

Of course, I needed to use a Valentine’s theme. I decided to make an asparagus, mushroom tart with some vegan puff pastry, asparagus, mushrooms, and shallots. I chose to use a balsamic glaze to compliment the savory flavors of the pastry and mushroom, shallot flavors. Although this tart is Valentine’s Day themed, the theme is versatile. As an entree, or appetizer, it is beautiful in presentation and simple to make.

If you want to make something special for your Valentine, a heart shaped cookie cutter is all you need. The rest of the dish speaks for itself.

 

 

 

 

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Steps

1
Done

Vegan Puff Pastry

Thaw in the refrigerator overnight, or for 35 minutes at room temperature.
Unfold and using a rolling pin, roll lightly making one complete sheet from the two pieces.
Pre-heat over to 375.
Cut excess dough so you form a perfect square.
Use a small heart shaped cookies cutter to form small hearts with the excess dough.
Set aside.
Place rolled out rectangle of dough on a baking sheet lined with a silicone mat or parchment paper.

2
Done

Saute Vegetables

In a medium non-stick skillet, sauté garlic and shallots over medium heat until translucent.
Add mushrooms, and cook until all liquid dissipates.
Spread mushrooms/shallots on the rectangle of dough, spreading evenly to cover all the dough.

3
Done

Asparagus/Heart Shapes

Cut approximately an inch of the ends of the asparagus off.
Wash and dry with a paper towel.
Lay asparagus about an inch apart on top of mushroom mixture.
Push down a little to make sure the asparagus cooks inside the dough.
Place the dough hearts in between

4
Done

Balsamic Glaze

In a small sauce pan, cook balasamic vinegar over medium heat.
Add 1 Tablespoon pure maple syrup.
Heat until reduce by one half.
Remove from heat and let cook.

5
Done

Bake

Bake for 35 minutes until brown.
Remove from Oven.
Drizzle with Balsamic glaze.

Kathy Carmichael

Hi! My name is Kathy, I am a high school English teacher by day & vegan enthusiast and blogger by night. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines the health of us & our planet! :)

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