Asparagus Tart

1. Preheat your oven to 425F. Roll out your puff pastry to the size of your baking sheet. Place it on the parchment lined baking sheet and score a frame around it to create a crust. Poke the middle part of the puff pastry with a fork a few times. This will help with cooking evenly.
2. Make your ricotta by combining slivered almonds (soaked overnight and drained), nutritional yeast, lemon juice, sea salt, and water in a blender and blending until very smooth. Set aside.
3. To pre-char the asparagus, toss them in a bowl with olive oil, salt and sliced garlic. Place on a ripping hot cast iron pan or on the BBQ to char slightly. Remove and set aside.
4. Smear the ricotta on the centre part of the puff pastry. Top with the charred asparagus and the sliced almonds.
5. Brush the edge of the puff pastry with more olive oil.
6. Bake for 20 minutes, or until it’s crispy and golden all over. Check the bottom to make sure it’s cooked fully! It should be golden brown as well! Allow it to cool slightly and top with chives. Dig in!