Green asparagus pie with Jil and garlic

INGREDIENTS
Vegan shortcrust pastry:
- 225g of T65 flour
- 100g of vegan margarine (without palm oil)
- 1 pinch of salt
- 60 ml of cold water

Creamy pastry:
- 200 ml of soya cream
- 2 tsp of cornstarch
- 1 tsp of mustard
- 1 tsp of malted yeast
- Salt, pepper

Garnish:
- 1 log of Jil
- 6-8 beautiful green asparagus
- 2 or 3 stalks of garlic
- Flavored olive oil

RECIPE:
Make the shortcrust pastry in advance: mix the flour and salt in a bowl, add the margarine in small pieces and sand with your fingertips. Add the water and knead just enough to combine and form a ball. Cover with plastic wrap and chill for at least 1 hour.

Mix the ingredients for the creamy mixture in a bowl and season.

Roll out the dough with a rolling pin on a lightly floured surface and place it in a baking tin (lined with baking paper if necessary). Prick the pastry with holes and bake at 150°C for 10 minutes. The base of the tart should be dry (if necessary, extend the baking time by 5 minutes).

Pour in the creamy mixture and arrange the asparagus and garlic, previously cleaned and sliced in half lengthways. Bake in the oven at 160°C for about 20 to 25 minutes. The tart should be slightly golden and the pastry well cooked.

Immediately add the slices of Jil, then drizzle with olive oil. Serve immediately.

Photo © Marie Laforêt