• Amanda

Asparagus Alfredo Tart

As has happened with many people over the past few weeks or months, my life has slowed down and I'm beginning to feel like myself again. Not only do I feel like my mind and body have calmed down but I feel like I am beginning to reconnect the dots to the path that I should begin, or perhaps should have been on for the past while. My husband and I are looking into the best way to live our very nomadic, gypsy lifestyle, while still being able to properly care for our 5 pets (yes 5, I know!) and have halfway, responsible, adult type jobs. Or not. At this moment my husband is considering his options for what he may like to do with his future and I am trying to listen to my intuition about what direction I should go. For a while now, I have felt the pull to pour myself into herbalism and while I don't know what that will look like for my future self employment, I have been seriously looking into the training to become a community herbalist. At this moment, I feel that my creative side will win out. Meaning, that I will probably end up creating preserves, tinctures, salves, balms, teas and skin care products. If you are interested in seeing me begin a journey in that direction, you can follow my current Instagram page @uprootedhealth or my page that will be dedicated to herbalism, @oceangypsywildcrafting. Now that we have a little bit of an update, le'ts get to the recipe.

This recipe is really quite simple and does not require many ingredients. This tart was also made simple by using a store bought, pre-made vegan puff pastry. If you choose to make your own puff pastry, I'm sure your tart will be even better and there are tons of great recipes all over the internet. But for now, let's assume you are going to use a store bought puff pastry. Many pre-made puff pastries are accidentally vegan, I won't recommend a brand today, as everyone has different products depending on their location. Once you have your pastry, the most important thing to remember is that it needs to thaw for 3-4 hours before you are able to do anything with it. So just set it on the counter and let it be. At the same time, place 1/2 cup cashews in water and let them site. (The cashews are for the Alfredo recipe that you can find here) When the time is up, you still want your pastry to be cold but not a frozen block. You can then roll out your pastry on a lightly floured surface. Mine ended up being about 10 inches by 18 inches. Once it was rolled out, I then placed it on a baking sheet and pinched up the edges so they were about 1 inch high, all the way around. You can now lay your 6 slices of mozzarella cheeze in one layer, over the dough. Now you can prepare your Alfredo Sauce. Once prepared, pour your sauce over the cheeze. The sauce will seem a bit runny but will thicken up while your tart is baking. You can now wash and dry your asparagus. It is currently asparagus season in the Okanagan, se we are lucky enough to hav an abundance at our finger tips. You can now break the ends off your asparagus. If you grab your asparagus an inch from the cut end and the other hand about half way up the stalk and bend, your asparagus should easily break off at the perfect spot. You then won't have to worry about woody stalks in your dish. You can now arrange your asparagus in any pattern or design that you see fit. With a pair of scissors, you can easily chop your green onions and scatter them over the top of your tart. I try to keep them thin to ensure that they cook thoroughly and evenly. You can now mix together the balsamic vinegar and maple syrup. Simply drizzle it over your tart and pop it in the oven! Now scroll down to view your ingredients list and detailed instructions.

Asparagus Alfredo Tart

  • 1 Package Puff Pastry

  • 6 Slices Mozza Cheeze

  • 1 batch Alfredo Sauce

  • 1 bunch Asparagus

  • 2 green onions

  • 1 TBSP Balsamic Vinegar

  • 2 tsp Maple Syrup


Preheat oven to 400F. Allow puff pastry to thaw for 3-4 hours prior to use by placing it on the counter in the packaging. (Read the directions on your puff pastry to ensure the steps you need to follow). Also, place 1/2 cup of cashews in warm water and allow to sit for the same amount of time. The cashews will be used in the alfredo sauce recipe. At this same time, if you do not have mozzarella cheeze, you could make this recipe and it will be ready around the same time as your puff pastry.

When your puff pastry is fully thawed but still cold, you can lightly cover your counter surface in flour and roll out the pastry. Mine ended up being 10 inches by 18 inches but yours can be different measurements. Once your dough has been rolled, place it on a baking sheet and pinch the edges so they form a 1 inch rim all the way around the tart. You can now place your mozzarella cheeze slices in a thin layer on top of your dough. Once the dough has been covered in cheeze, you can make your Alfredo Sauce recipe. Once completed, pour your sauce over the cheeze. You can now wash and dry your asparagus. Be sure to snap off the ends of your asparagus in the manner I suggested earlier in this article. Slice or chop your green onions and spread over the tart. You can now mix together your Balsamic Vinegar and Maple Syrup. Once well combined, drizzle mixture over your tart. You can now pop this Asparagus Alfredo Tart in the over for 30 min. Once baked, remove from the oven and allow to rest in the pan for 15 minutes. Your tart is now ready to slice and enjoy! Let me know what you thought of this tart and if you are interested, check out some more recipes! You can also follow me on instagram and Facebook where I share recipes, as well as nutrition tips for plant based diets!



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