Vegan Gemüsekuchen (Vegetable Tart)

Ingredients

• 1 sheet Vegan puff pastry
• 1 cup Cashews
• 1/2 cup Vegetable broth
• 1/4 cup Nutritional yeast
• 1/2 medium Onion
• 1 medium Zucchini
• 1 medium Bell pepper
• 1 cup Cherry tomatoes
• 1 bunch Asparagus
• 2 tablespoons Olive oil
• 1 tablespoon Dried herbs
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup of cashews in a heatproof bowl and cover them completely with hot water. Let the cashews soak for 30 minutes, then drain them thoroughly.
2. 2Preheat your oven to 190°C. Carefully unroll the 1 sheet of vegan puff pastry and gently press it into a tart pan. Prick the bottom of the pastry all over with a fork, then blind-bake it in the preheated oven for 15 minutes, until it looks slightly puffed and lightly golden.
3. 3While the pastry bakes, combine the drained 1 cup of cashews, 1/2 cup of vegetable broth, 1/4 cup of nutritional yeast, 1 teaspoon of salt, and 1/2 teaspoon of black pepper in a blender. Blend on high speed for 2-3 minutes until the mixture is completely smooth and creamy, stopping to scrape down the sides of the blender as needed.
4. 4Dice the 1/2 medium onion into 0.635 cm pieces, the 1 medium zucchini into 1.27 cm cubes, and the 1 medium bell pepper into 1.27 cm cubes; trim the woody ends from the 1 bunch of asparagus and cut the spears into 2.54 cm pieces. Heat the 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced 1/2 medium onion and sauté for 3-4 minutes until it becomes softened and translucent. Add the diced 1 medium zucchini, diced 1 medium bell pepper, and 1 bunch of asparagus pieces to the skillet, then continue to cook for 5-7 minutes, stirring occasionally, until the vegetables are slightly tender-crisp.
5. 5Carefully remove the partially baked tart crust from the oven. Pour the cashew cream filling evenly over the bottom of the crust. Arrange the sautéed vegetables and the 1 cup of cherry tomatoes on top of the cashew cream, then sprinkle the 1 tablespoon of dried herbs over everything. Return the tart to the 190°C oven and bake for another 25-30 minutes, until the crust is golden brown and the cashew filling appears set and firm to the touch when gently jiggled.
6. 6Allow the Vegan Gemüsekuchen to cool in the tart pan on a wire rack for at least 15-20 minutes before slicing and serving. This cooling time is important to allow the filling to fully set and firm up for clean slices.

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