Name: Creamy Asparagus and Potato Tart
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 servings
Ingredients: 6 sheets of filo pastry; 1/4 cup extra virgin olive oil for brushing the filo; 5 medium-sized potatoes (, peeled, then cubed and boiled until tender); 1 package vacuum-packed silken soft tofu; 1/2 cup nondairy milk (, warmed in the microwave for about 30 seconds); 1/4 cup of vegan cream cheese like Tofutti ((optional)); 1/2 tsp nutmeg; 1 tbsp fresh-ground black pepper; Salt to taste; 1 pound asparagus spears (, hard ends removed. Just bend the asparagus stalk at the bottom and break off where it naturally bends, about 1/4th of the way up.)