Asparagus, Fava Bean & Whipped Cashew Cheese Galette

The idea for the spring tart was inspired by the broad/fava beans hubby grew in the garden; tiny fresh beans, spring green in colour with no need to remove the skins. I often like cooking a celebratory dish with the arrival of spring, a farewell, good-riddance to dreary winter and hello couldn’t-you-have-come-sooner to spring. The galette is layered with fresh spring greens.

A note about the flours; if you use the gluten-free option of brown rice flour, ensure it’s finely ground, otherwise it’s probably best to use only wheat spelt flour.

ASPARAGUS, FAVA BEAN & WHIPPED CASHEW CHEESE GALETTE

Makes a 25 cm galette

PB, V, DF, GF

Cashew cheese:

1 cup (140 g) cashews, soaked in boiled water for 20 minutes and drain

1 tbsp lemon juice

1 tbsp (11 g) nutritional yeast

4 tbsp (62 ml.) water

½ tsp (2.5 g) of sea salt

Pastry:

2 cups (250 g) white spelt flour or GF flour

1 tsp (5 g) of sea salt

¼ cup (62 ml.) olive oil

½ cup (125 ml.) chilled water

Filling:

1 bunch asparagus, cut into 2cm lengths

handful of broad beans /fava beans

handful of spinach

handful of thyme sprigs

cashew cheese

pinch of sea salt

Preheat the oven to 180’C.

After soaking the cashews, drain and blend them with the other ingredients at high speed until the consistency is smooth and creamy. If too thick, add a little water.

To make the pastry, add flour and salt to a food processor and pulse. Add the olive oil and process until it clumps together. Pour in the iced water and process until the dough comes together. Take the dough out of the processor, placing it on a floured surface. Bring the mixture together and lightly knead into a ball. Dust the rolling pin with flour and roll the dough ball, turning and rolling the dough until it forms a disk of 35cm in diameter.

Spread a layer of cashew cheese on the dough disk, leaving 4 cm border around the mixture, add the spinach, broad beans /fava beans and asparagus. Gently fold the dough edges over the filling. Bake for 35-45 minutes until the crust is golden. Cool and top with thyme sprigs.