This savory gluten free goat cheese tart makes a wonderful recipe for breakfast or brunch. The flaky gluten free crust holds the delicious filling and makes this tart special!
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This asparagus and goat cheese tart is a beautiful savory tart that you can serve for breakfast, brunch, or Mother’s Day. It is really easy to make.
There are so many things to love about this goat cheese tart recipe. There is the flaky gluten free crust, the light goat cheese filling, and the fresh asparagus. All of the flavors combine as they are baked together in one pan.
This gluten free tart makes a delicious breakfast or brunch dish. If you love breakfast as much as we do, you will want to try all of my delicious gluten free breakfast recipes!
Thank you, I made it with the egg and it’s fabulous!!!! I didn’t have goat cheese or asparagus so I made it into a custard tart in batches in my mini tart pans.”
rachel, blog comment
Allergen Information:
This goat cheese tart is gluten-free, nut-free, soy-free, and oat-free. To make it dairy-free, use dairy-free cheese and heavy cream.
Flour Blends Tested:
- King Arthur Measure for Measure—This blend works really well in my recipes. I don’t have to let the flour blend rest in the batter.
- Pillsbury Gluten Free Flour—This blend also works well, but this flour blend does benefit from resting the batter for 15 minutes before baking. The rest allows the rice flour in this blend to soften, so you don’t have gritty baked goods.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten Free Flour Blend – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Butter – Use cold, unsalted butter. If you are dairy-free, you can use dairy-free butter.
- Eggs – Size large.
- Goat Cheese – You can substitute any cheese variety you like. You can also use a dairy-free cheese like VioLife. (Their dairy-free feta would taste incredible in this recipe.)
- Heavy Cream – If you are dairy-free, So Delicious makes a new dairy-free heavy cream you can use.
- Asparagus—I use asparagus, but you can use whatever you have on hand in your refrigerator. Many vegetables, besides asparagus, would taste delicious in this recipe.
You may also want to make this savory Gluten-Free Heirloom Tomato Galette. Click here to see all of the appetizer recipes on this blog.
Step-By-Step Photos and Directions:
Step 1: In a large bowl, add the dry ingredients. Use a wire whisk to mix them together.
Step 2: Add the cold butter to the dry ingredients and use a pastry blender to cut in the butter. Cut the butter into tiny bits to look like crumbs in the flour mixture.
Step 3: Mix the wet ingredients into a soft dough.
This is what your gluten free dough will look like. The gluten free dough mixes up slightly stiff, as shown here. Make sure to use cold butter so the crust is easier to work.
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📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Spray a rectangular tart pan with a light oil or gluten free baking spray and spread the crust into it. I bought my tart pan at William Sonoma, but this tart pan from Amazon looks like the same pan, but a lot cheaper than I paid.
👀 Sandi Says: When using a scalloped-edge tart pan, I find it easier to use my fingers to press the dough against the sides so it molds into the scalloped edge. You can roll the tart crust out, too, but you will still have to work to get the crust into each section.
My tart pan has a removable bottom, so the tart is easy to pop out.
Step 5: Add the wet ingredients, including the goat cheese, to a large
Step 6: Pour the wet ingredients into the tart pan. Arrange the asparagus spears on top of the tart.
Step 7: To prevent leaks, make a foil tent under and around the tart pan.
Step 8: Bake the tart at 350º F for 30 minutes until done. Remove the tart from the oven and allow the tart to cool on a cooling rack. Serve the tart warm.
Serve This Tart With:
I recommend serving this tart with my delicious Kale and Apple Salad or these tasty Pan Fried Sweet Potatoes.
Frequently Asked Questions:
Use any shape tart pan you like, round or rectangular.
If you do not have a tart pan, you can use a pie tin or an 8×8 baking pan.
This tart will keep fresh if stored in an airtight container for up to 4 days in the refrigerator. Reheat the tart in the microwave for 30-45 seconds.
More Delicious Gluten Free Breakfast Recipes:
- Mexican Migas
- Garden Vegetable Shakshuka
- Gluten Free Cheese Danish
- Gluten Free Grab and Go Breakfast Pockets
- Chickpea Omelet
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Asparagus and Goat Cheese Tart
Ingredients
Crust:
- 1 ½ cups gluten free flour * see note
- ½ teaspoon sea salt
- 1 large egg
- 7 tablespoons unsalted butter cold!
- 6 tablespoons cold water
Filling:
- 6 ounces goat cheese * see note
- fresh asparagus
- ½ cup heavy cream * see note
- 2 large eggs
- 2 cloves garlic minced
- salt and pepper to taste
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Instructions
- Preheat oven to 350 degrees F.
- Spray a tart pan with olive oil or another non-stick coating.
- In a large bowl, combine the flour and salt. Whisk to blend the dry ingredients together.
- Add cold butter chunks to the dry ingredients. Use a pastry blender to cut in the butter into the flour until the mixture resembles crumbs.
- Add in the water and egg. Mix dough until it is in a dough ball.
- Press dough into tart crust into the prepared pan.
- In a large mixing bowl, add wet ingredients, goat cheese, and minced garlic.
- Use an electric mixer to blend until smooth.
- Pour the egg mixture into the tart pan
- Top with raw asparagus. Place a long piece of tin foil on the counter. fold it up over the sides of the tart pan. This is to prevent leaks from the bottom of the tart pan.
- Bake the breakfast tart for 30 minutes or until cooked.
- (*Note, I did not precook my crust. You can do this if you want it to be extra flaky, but my tart came out wonderfully without the extra baking.)
- Serve the tart warm.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Make sure to use cold butter so the crust is easy to shape.
- If you want to make this dairy-free, use dairy-free butter and a dairy-free cheese like Violife.
- This tart will keep fresh in an air-tight container for up to 4 days in the refrigerator.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This recipe was updated from an older March 2017 post with better instructions and newer photos.
What size is the rectangular pan you used?
Hi Elle. The pan I have is 14 inches long and 4 1/2 inches wide.
To clarify, there is an egg in the crust?
Hi Rachel, there is one egg in the crust.
Thank you, I made it with the egg and it’s fabulous!!!! I didn’t have goat cheese or asparagus so I made it into a custard tart in batches in my mini tart pans. What size pan did you use to use up all the crust mixture in one tart?
I am so glad you liked it, thank you so much for coming back to let me know. I have a long rectangle shaped pan.
Dear Sandi, Something I always teach my kids when cooking is to clean as you go…that really saves a lot of time…and of course, try to plan ahead it is an occasion. Some days, I just get bursts of creativity and make what I am in the mood for. This tart sounds wonderful and looks beautiful. xo, Catherine
Thank you Catherine. I love your advice and I need to get better at insisting my kids clean up a bit more as they cook 🙂