You'll need an 8-1/2 inch tart pan with a removable bottom, or an 8-9 inch (20-25 cm) square baking pan. At some point along the way, preheat the oven to 375F/190C/gas mark 5. You can do this once the crust is in the pan and the potatoes are mashed.

Trim the ends of the asparagus to fit the tart pan. Peel the asparagus stalks to take off the woody outer layer. Bring a large pot of water to a boil, and add 1 T. salt. Drop the asparagus into the boiling salted water and cook for 3 minutes. Rinse in cold water and drain well.

Make one gluten-free pie crust using the ingredients above, roll out, and fit into the tart pan.

Wash, peel, and boil the potatoes in salted water for 12 min. Drain well. Mash with a fork, potato ricer, or food mill in a large bowl, adding in the soy milk or cream replacement until fluffy. Do not overwork. DO NOT PUT THE POTATOES IN THE FOOD PROCESSOR. Remember how I said I had to make this five times?

This is a good time to preheat the oven.

Add 2 T. (30 ml) of filtered water to the ground flax seed in a small bowl. Set aside to thicken.

Blend the thickened flax seed, salt, pepper, truffle oil, and the silken tofu in a food processor. Fold the mixture into the potatoes while adding the grated cheese, using a spatula to mix gently.

Spread into the crust, and top with the asparagus laid head to foot.

Brush the asparagus and crust edges with 1 T. melted vegan margarine or a small amount of truffle oil.

Bake for 35-40 minutes until golden brown and firm in the center. Cool on a wire rack for 10-15 minutes before slicing, so it is firmed up well. This is great at room temperature, so is perfect for a brunch. It's easiest to slice this by cutting across the tart first, parallel to the asparagus. Then cut across the asparagus stems with a sharp knife, holding them down with one hand while you cut across them.