
Mushroom and Asparagus Tart 4 People Prep: 20 Minutes Cook: 25 Minutes The weather is getting warmer and the days are getting longer so it’s the perfect time to start getting outdoors. And what better outdoor activity than a picnic! This tart is so simple to make it can be whipped up in no time, and is perfectly transportable for picnics. The Coco Quench gives this tart its light and fluffy texture while keeping it dairy free (perfect for those who are lactose intolerant). So get baking, get outdoors and enjoy a relaxing picnic in the park. Made with Coco Quench Original Coconut Ingredients Base 1 cup wholemeal spelt flour 1/2 cup rolled oats blended to a coarse powder in your blender/food processor 2 tbsps coconut oil 1/4 tsp water pinch of sea salt Filling 3/4 cup Pureharvest Coco Quench Original Coconut 2 eggs beaten 1 tbsp garlic chives finely chopped 150 g button mushrooms sauteed 2-3 asparagus spears sliced lengthways and cut in half Instructions Preheat oven to 190°C. Base - mix flour, blended oats and salt together in a large bowl. Using your fingertips, rub the coconut oil evenly into the mixture until it resembles fine breadcrumbs. Add water tablespoon by tablespoon until the mixture comes together in a ball. Work the dough carefully until smooth. Press into 1 x 22cm tart case or 4 smaller cases to about 1 cm thick and set aside while you make the filling. Filling - whisk Coco Quench, eggs, chives, salt and pepper until combined. Place sautéed mushrooms in the pastry-lined tart based and pour the Coco Quench mixture over the top. Arrange the sliced asparagus spears over the top and bake in the oven for 25 mins. Share this recipe Print recipe

Mushroom and Asparagus Tart

4 People
Prep: 20 Minutes
Cook: 25 Minutes

The weather is getting warmer and the days are getting longer so it’s the perfect time to start getting outdoors. And what better outdoor activity than a picnic!

This tart is so simple to make it can be whipped up in no time, and is perfectly transportable for picnics. The Coco Quench gives this tart its light and fluffy texture while keeping it dairy free (perfect for those who are lactose intolerant). So get baking, get outdoors and enjoy a relaxing picnic in the park.

Made with: Coco Quench

Original Coconut

Ingredients

Base

1 cup wholemeal spelt flour
1/2 cup rolled oats blended to a coarse powder in your blender/food processor
2 tbsps coconut oil
1/4 tsp water
pinch of sea salt

Filling

3/4 cup Pureharvest Coco Quench Original Coconut
2 eggs beaten
1 tbsp garlic chives finely chopped
150 g button mushrooms sauteed
2-3 asparagus spears sliced lengthways and cut in half

Instructions

Preheat oven to 190°C.
Base - mix flour, blended oats and salt together in a large bowl. Using your fingertips, rub the coconut oil evenly into the mixture until it resembles fine breadcrumbs.
Add water tablespoon by tablespoon until the mixture comes together in a ball. Work the dough carefully until smooth. Press into 1 x 22cm tart case or 4 smaller cases to about 1 cm thick and set aside while you make the filling.
Filling - whisk Coco Quench, eggs, chives, salt and pepper until combined. Place sautéed mushrooms in the pastry-lined tart based and pour the Coco Quench mixture over the top.
Arrange the sliced asparagus spears over the top and bake in the oven for 25 mins.

Share this recipe