This cheezy puff pastry tart is perfect for an appetizer, or add a salad and make a dinner out of it. Either way it is absolutely as easy as it is delicious!
1 sheet of vegan puff pastry (we used Pepperidge Farm)
1/4 - 1/2 cup Barefood'n Happy Cheezy Original Cashew Cheeze Spread
15 -20 (approx.) spears of asparagus, boiled for 5 - 6 minutes
3 cloves of garlic, minced
1 Tablespoon olive oil
salt and pepper
Preheat oven to 400 degrees. Meanwhile open puff pastry and lay flat. Mark a 1 inch border around the pastry and use a fork to poke a few holes around the bottom of the pastry leaving the border untouched. Spread the cashew cheeze spread inside the border and lay the asparagus on top. Brush tops and sides with olive oil, squeeze some fresh lemon juice over the asparagus and sprinkle with the minced garlic, salt and pepper to taste. Bake 15 minutes or until golden brown. Cut into squares and enjoy!