Domaine de Brocfontaine

Gentle Gourmet
Institut de la cuisine et la pâtisserie végétales, au Domaine de Brocfontaine

Domaine de Brocfontaine

Vegan Truffle Spring Onion and Asparagus Tart

Here’s the Vegan Truffle Spring Onion and Asparagus Tart recipe:

For the pastry crust:

  • 185 grams all-purpose flour
  • 113 grams vegan butter or margarine, cold and cubed
  • 1/4 teaspoon salt
  • 45-60 msl ice-cold water

For the filling:

  • 1 bunch of spring onions (about 8-10 stalks), trimmed and thinly sliced
  • 1 bunch of asparagus, trimmed and cut into 5-centimeter pieces
  • 150 grams raw cashews, soaked in water for 4 hours or overnight, then drained
  • 120 ml unsweetened almond milk or other plant-based milk
  • 30 ml truffle oil
  • 15 ml olive oil
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 2 cloves garlic, minced
  • Salt and pepper to taste

For garnish:

  • Fresh chives or microgreens
  • Truffle shavings (optional)


  1. Preheat your oven to 190°C (375°F).
  2. Prepare the pastry crust: In a food processor, combine the all-purpose flour, vegan butter, and salt. Pulse until the mixture resembles coarse crumbs. Gradually add ice-cold water, one tablespoon at a time, and pulse until the dough comes together.
  3. Gather the dough into a ball, flatten it into a disk, and wrap it in plastic wrap. Chill in the refrigerator for at least 30 minutes.
  4. In the meantime, prepare the filling: In a large skillet, heat the olive oil over medium heat. Add the sliced spring onions and sauté for 3-4 minutes until they soften. Add the asparagus pieces and continue cooking for another 3-4 minutes until they are tender-crisp. Season with salt and pepper. Remove from heat and set aside.
  5. In a high-speed blender, combine the soaked and drained cashews, almond milk, nutritional yeast, lemon juice, minced garlic, truffle oil, salt, and pepper. Blend until you have a smooth and creamy consistency.
  6. Roll out the chilled pastry dough on a floured surface to fit a 23-centimeter tart pan. Carefully transfer the dough to the pan and press it into the edges. Trim any excess dough.
  7. Spread the creamy cashew and truffle mixture evenly over the pastry crust.
  8. Arrange the sautéed spring onions and asparagus on top of the cashew and truffle mixture.
  9. Bake the tart in the preheated oven for 25-30 minutes, or until the crust is golden and the filling is set.
  10. Once done, let the tart cool slightly before garnishing with fresh chives or microgreens and optional truffle shavings.

The Tart is now ready to impress with its elegant combination of truffle-infused creaminess and fresh, spring flavors. It’s a sophisticated and delectable dish that will leave a lasting impression on your guests!

The recipe should be enough to serve approximately 4 to 6 people, depending on portion sizes and whether it’s served as a main course or as part of a larger meal. If you’re planning on serving it as a main dish with side dishes, it should comfortably serve 4 people. If it’s part of a larger spread or served as an appetizer, it could serve up to 6 people.

Feel free to adjust the quantities if you need to serve more or fewer people.


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