Consider this post the official announcement that I am now making every Friday “For the Weekend Fridays.” I have noticed a trend among my posts that the recipes I save for the final day of the work week are typically special occasion dishes or yummy breakfast eats that take some time to prepare. So going forward if you happen to need a recipe for entertaining dinner guests or perhaps a family brunch check to see what I have shared. I will plan to have recipes posted every Friday by 7 pm Eastern time unless something disrupts my schedule, which is rare.
When I first implanted myself into papa tummy’s family I was always trying to make an impression with my cooking skills. I’ve always tried to find love and acceptance through the target’s stomach. Can anyone else relate? The one thing I’m comfortable talking about is food no matter what the topic is and they took notice. His family is big on getting together whether it’s for brunch, lunch, or dinner. I remember a particular gathering early in our relationship that a most delicious asparagus tart was served. I loved it so much I asked his step-mom for the recipe. Instead she gifted me the cookbook from which it came for Christmas.
The cookbook was Everyday Food: Great Food Fast by the wonderful Martha Stewart (my first idol). The recipes are divided into categories by season and the recipe I’m speaking of is in the Spring section, Asparagus Gruyère Tart. I was reminded of this recipe a few weeks ago and I couldn’t get it out of my mind. The original contains plenty of cheese and is baked on layers of puff pastry so I needed to create a version that we would be able to eat now.
I believe this recipe to be quite versatile. We ate it as a main dish, but it could also be a side dish and papa tummy thought it would make a great brunch item. For this version I chose to surround the tart with a layer of thinly sliced potatoes brushed with olive oil so it becomes nice and crispy. Instead of the cheese I baked it in a special lemon pepper chickpea batter. My favorite way to season most green veggies is with lemon pepper. Is that weird? I think it has to do with something my mother always cooked when I was a kid. Finish it off with a sprinkle of freshly chopped parsley and you have my vegan, soy-free, gluten-free version of a Martha Stewart classic recipe.
Lemon Pepper Chickpea Asparagus Tart
vegan, soy-free, nut-free, gluten-free
makes 4 to 6 main-dish servings or 12 side-dish servings
- Unless you have master knife skills you probably need a mandolin for this (sorry). I used the “1” setting on my mandolin to slice them. The potatoes need to be thin enough so they will cook thoroughly without overcooking the chickpea batter. They also need to be consistently sliced so they cook evenly.
- Layer potatoes like you would shingles, overlapping the ends so there are no gaps. Use large pieces for the bottom and top and small pieces for the sides. You may need to cut large pieces in half in order to use them on the sides.
- If there are potatoes sticking up on the sides after the top layer is done they will burn. You can either skip putting potatoes on the side of the dish (make sure you oil the sides well enough to do so) or cut them down to be flush with the top layer.
- If the potatoes start to get too brown on top you can cover the dish with foil for the remaining cooking time.
- 2 to 3 medium gold potatoes, washed and thinly sliced (see note above)
- 9 ounces asparagus, tough ends trimmed
- 4 teaspoons olive oil, divided
- 1 1/2 cups chickpea flour
- 1 1/2 cup vegetable broth
- 1/4 cup nutritional yeast
- 1 tablespoon baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- 1/2 teaspoon salt + more for asparagus
- zest and juice from half lemon
- handful fresh parsley, chopped (optional)
- Preheat oven to 425 degrees and oil the bottom and sides of a 9 by 13 glass baking dish with 1/2 tablespoon of olive oil.
- Get 1 teaspoon oil hot in a non-stick skillet. Add asparagus, add a pinch of salt and saute for 1 to 2 minutes.
- Sprinkle with a little water and cover. Cook on low for 3 to 4 minutes. Remove from heat and let cool.
- In a medium bowl whisk together remaining ingredients, except the parsley, until smooth.
- Layer potatoes on the bottom of the baking dish and no higher than 1 inch up the side (see note above).
- Pour batter on top of the potatoes and spread evenly.
- Place asparagus in a single layer in the batter.
- Top with another layer of potatoes.
- Brush on remaining 1/2 tablespoon olive oil on potatoes.
- Bake for 25 to 30 minutes (see note above).
- Let cool slightly then slice into desired servings using a sharp knife. Sprinkle with parsley and enjoy!