Inspiration courtesy of VeganYumYum blog, this tart is delightful. The white bean pesto comes together in a jiffy in your food processor, the puff pastry I had already frozen and ready to go, and instead of using asparagus, I subbed broccoli instead. I’m not that thrilled with my photo, but it’s getting dark earlier and earlier, and I had to turn on the lights in order to get exposure. But a very very tasty tart indeed. Enjoy!
Broccoli white bean pesto tart
1 15-ounce can navy beans
1/2 teaspoon salt
1/4 heaping cup raw cashews
1 teaspoon dijon mustard
1 teaspoon crushed basil leaves
1 teaspoon minced garlic
2 teaspoons fresh lemon juice
2 tablespoons water
1 pound fresh broccoli
1 sheet puff pastry
extra virgin olive oil, coarse salt, freshly ground pepper
Remove puff pastry sheet from the freezer and allow to defrost for 40 minutes on a sheet of parchment paper. Preheat oven to 400 degrees F. Make the filling.
Drain and rinse the beans, and add them to the food processor. Add the remaining ingredients (except the water), and pulse the food processor, scraping down the sides between pulses, until the beans and cashews are well broken up. With the processor running, add the water and process to a smooth mixture.
Roll the puff pastry out into a large triangle. Spread the white bean pesto over the pastry, leaving a 1″ border on all sides.
Trim the broccoli into short spears, and arrange in cross rows on top of the tart. With a sharp knife, trim the edges of the tart so they are neat and straight. Brush the broccoli with olive oil and sprinkle with salt and pepper.
Slide the tart, along with the parchment paper, onto a large baking tray. Bake at 400 degrees F for 25-30 minutes until the tart is puffed and golden and the broccoli is just tender. Serve warm. Makes 2-4 servings.
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