Asparagus is back in our stores, and the beautiful spears are perfect in this delicious tart. Enjoy as a family or keep it back for the week!

Ingredients

For the pastry:

325g wholemeal flour
90ml olive oil

For the filling:

400g extra-firm tofu, drained
3 tbsp nutritional yeast flakes
¼ tsp ground turmeric
¼ tsp ground white pepper
½ tsp onion granules
2 tsp cornflour
125ml oat or soy milk
small bunch of parsley, torn
2 tsp olive oil
100g asparagus, topped and tailed

Method

Heat the oven to 180C/gas 6. Begin by mixing the flour and a generous pinch of salt together in a large bowl. Drizzle in the olive oil, taking a spoon and stirring through the flour. Slowly add 6-8 tbsp of water, bringing the pastry together.

Roll the pastry out between two sheets of baking paper. Taking a plate, cut a circle out of the pastry and use it to line a tart case. Chill for 20 mins. Line the case with baking parchment and fill it with baking beans. Bake for 15 mins. Take out the paper and beans and bake the tart for a further 10 mins.

Lower the oven temperature to 140C/gas mark 3. Tip the tofu, nutritional yeast, turmeric, white pepper, onion granules, cornflour and 1 tsp of salt into a food processor. Blitz the tofu mix together for a short time, and as the motor runs, slowly pour in the milk until the mixture is smooth and thick. Taste and adjust the seasoning, if needed.

Into a saucepan with a tbsp of olive oil, gently fry off the asparagus for 8 mins. Add the filling into the quiche case and smooth it over with a spoon. Press in the asparagus spears and cook the quiche for 30 mins until the quiche is golden and just set in the middle. Set it aside to cool for a few mins, before serving up with buttery potatoes and a hearty salad.