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:

2½ cups (300 g) wheat spelt flour or GF flour

pinch of sea salt

1 cup (225 g) cold non-dairy butter

8-9 (120 ml.) tbsp 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 flours and salt to the food processor and pulse. Cut the non-butter into chunks and add to the food processor. Process until mixed and clumpy. Add the chilled water and process the dough so comes together. Dust the kitchen bench and rolling pin with flour. Take the dough from the processor and form into a ball. Roll the dough ball, turning and rolling the dough until it forms a disk of 30 cm (12 inches) in diameter.

Spread a layer of cashew cheese on the dough disk, leaving 5 cm (2 inch) 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.