- Prep-time: / Ready In:
- Makes 2 tarts
- Serving size: ½ a tart
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With twice the protein of a standard hamburger and no cholesterol, these hunger-busting asparagus tarts are a healthy option for the whole family. Pureed black beans create a hearty, fiber-packed crust, while fresh thyme adds subtle floral notes. Par-bake the crusts, then slather with a lemon-infused tofu cream. After a brief spell in the oven, top with steamed asparagus, spring onions, and a zesty homemade gremolata. It’s that simple! These scrumptious savory tarts would work well for dinner for two or as an appetizer for a bigger group.
For more inspiration, check out these tasty ideas:
Ingredients
- 2 15-oz. cans no-salt-added black beans, rinsed and drained (3 cups)
- 1 cup brown rice flour
- 2 tablespoons chopped fresh thyme
- 2 tablespoons tahini
- 1 lemon (plus extra wedges for serving, if desired)
- 1 14- to 16-oz. pkg. firm tofu, drained
- ¼ cup low-sodium vegetable broth
- ½ teaspoon freshly ground black pepper
- ½ teaspoon garlic powder
- ½ cup chopped fresh parsley
- 1 clove garlic, minced
- ½ cup pitted Kalamata olives, sliced
- 2 bunches spring onions, trimmed to 7 inches with bulbs attached, halved lengthwise
- 16 oz. asparagus, trimmed, halved lengthwise if large
Instructions
- Preheat oven to 400°F. Line two baking sheets with parchment paper.
- In a food processor process black beans until a paste forms, adding up to 1 tablespoon water to help beans blend, if needed. Transfer bean paste to a medium bowl.
- Stir rice flour and 4 teaspoons of the thyme into bean paste. Drizzle with tahini. Toss with a fork until mixture resembles coarse sand. Stir in water, 1 tablespoon at a time, until dough forms (about 3 tablespoons total). Divide dough in half. On one prepared baking sheet, press one dough portion into a 10-inch circle about ¼ inch thick. (If necessary, cover dough with a sheet of parchment paper and use a rolling pin to shape dough.) Repeat with remaining dough portion on a second baking sheet.
- Bake crusts on separate oven racks 20 minutes or until starting to brown.
- For filling, remove 6 teaspoons zest and squeeze 1 tablespoon juice from lemon. In a blender or food processor combine 4 teaspoons lemon zest and juice, tofu, broth, the remaining 2 teaspoons thyme, the pepper, and garlic powder. Cover and blend until smooth and spreadable.
- Spread filling evenly over parbaked crusts. Bake 10 minutes or until crusts are crisp and filling is hot.
- For gremolata, in a small bowl stir together parsley, garlic, and the remaining 2 teaspoons lemon zest.
- Place a steamer basket in a large saucepan. Add water to just below basket. Bring to boiling. Steam spring onions and asparagus, covered, 5 minutes or until tender. Arrange spring onions and asparagus on baked tarts. Sprinkle with olives and gremolata. If you like, serve with lemon wedges.
Per serving (½ a tart): 531 calories, 74 g carbohydrates, 31 g protein, 16 g total fat, 3 g saturated fat, 0 g cholesterol, 138 mg sodium, 19 g fiber, 5 g sugar
Note: Nutritional information is provided as an estimate only.
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