This savory gluten free asparagus goat cheese tart is a wonderful recipe for any occasion. The gluten free crust makes this recipe even better!
If you want a beautiful savory tart to serve for brunch, this asparagus and goat cheese tart is easy to make.
Today is a baking day.
Because I work from home, I often bake in spurts during my breaks. It is not uncommon for me to have two or three recipes in different stages of cooking on any given day.
I do this to save time. Currently, I have this asparagus tart and gluten free coconut oatmeal chocolate chip cookies cooking in the kitchen today. One item is in the oven while the other is being mixed up.
What do you do to save time in the kitchen?
This week we got organic asparagus in our farm box from Farm Fresh to You. I always feel so lucky that I get to choose what produce we get in our box each week. It helps me stay organized by allowing me to plan out what I am going to make each week. If you love asparagus, you will love these easy tips to cook asparagus perfectly every time.
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 bake together in the one pan.
How to make a gluten free tart:
The gluten free dough mixes up slightly stiff as shown here.
Spray a tart pan with olive oil and spread the crust into it. Press the dough against the sides so it molds into the scalloped edge.
(My tart pan has a removable bottom so the tart is easy to pop out. I bought mine at William Sonoma, but this tart pan looks like a much better deal.)
Goat cheese can be a bit lumpy so use an electric mixer to blend it so that the tart batter is smooth.
TIP: Make a foil tent around the tart pan to prevent any leaks.
Allow the tart to cool on a cooling rack.
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Easy gluten free asparagus tart recipe.
- Crust:
- 1 1/2 cups gluten free flour (*Note, my flour blend has xanthan gum included. If yours doesn't, add 1 teaspoon.)
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1 large egg
- 7 tablespoons cold butter
- 6 tablespoons cold water
- Filling:
- 6 ounces goat cheese
- fresh asparagus
- 1/2 cup heavy cream
- 2 large eggs
- 2 cloves garlic minced
- salt and pepper to taste
- Preheat oven to 350 degrees.
- Spray a tart pan with olive oil.
- In a large bowl, combine all ingredients except butter and water.
- Whisk to blend.
- Add cold butter. Use a pastry blender to cut in the butter until the mixture resembles crumbs.
- Add water and mix dough until it is stiff.
- Press dough into tart pan.
- In a large bowl, add wet ingredients and minced garlic.
- Use an electric mixer to blend until smooth.
- Pour mixture into tart.
- Top with raw asparagus.
- Bake 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.)
297kcal | Fat: 22g | Saturated fat: 13g | Cholesterol: 117mg | Sodium: 346mg | Potassium: 63mg | Carbohydrates: 17g | Fiber: 2g | Sugar: 1g | Protein: 9g | Vitamin A: 18.5% | Vitamin C: 1.1% | Calcium: 7.1% | Iron: 9.8%
If you love asparagus, try this Asparagus with Enoki Mushroom Recipe.
More Yummy Gluten Free Tart Recipes To Try
-
- Gluten Free Strawberry Lemon Bakewell Tart
-
- Gluten Free Vanilla Custard Caramel Apple Cake
-
- Yogurt Granola Tart with Grilled Peach
-
- GF Chocolate Caramel Tart
-
- GF Raw Strawberry Tarts
-
- GF Maple Ginger Butternut Squash Tart
-
- GF Chocolate Brownie S’Mores Tart
-
- GF Lemon Tart
-
- Raw Fig Tarts
Sandi, what a gorgeous tart! I’m sure it tastes fabulous, too!
Thanks,
Shirley
What a heavenly dish is this great for Easter brunch =)
Thank you Adriana 🙂
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 🙂
I am not organized enough to have more than one recipe going at a time. I would end up with ingredients for one in the other 😉 Loving this recipe! Asparagus and goat cheese are two of my favorite things!
Thank you Des. It can be a challenge, but I have such limited time in the kitchen between work and kids.
I love your presentation here. The rectangular tart pan is the perfect choice for showcasing whole asparagus. How pretty! 🙂
Thank you Susan 🙂
This looks fabulous! I totally want that tart pan with a removable bottom! Pinned, Yummed, and Love it!
I am in love with the pan Laura, it makes tarts so easy 🙂
Asparagus and cheese goat sounds pretty strong, I love it! 😉
Thank you Lily 🙂
What a beautiful tart.
What a beautiful tart and such a great combination of flavors.
Thank you Joanie 🙂
This tart is so lovely. Would make a wonderful Easter Brunch dish too.
Thank you Libby 🙂
I think I might HAVE to make this for Easter dinner because it looks so good! And, I love that it’s GF, for my guests who might have gluten issues. Thanks so much for the recipe.
I hope you enjoy it Debi 🙂
Stunning idea; your photos are great and the recipe mouthwatering. What a fantastic preparation of asparagus!
Wow, you made my night Dan 🙂
I love everything about this tart! YUM!
I would love to try this recipe so I’m saving it. Looks easy enough and delicious!
Gorgeous pan! I so need this for an upcoming gathering! Love the Asaparagus recipe!
Thank you Krayl, I hope you can find one. It is so easy to use because the bottom pops out.
I am really excited I came across this recipe because it is so unique! I never would have thought about putting asparagus and goat cheese together, however, these two foods are some of my favorites, so I’m willing to try. Additionally, I really like the suggestion you give to use foil to create a tent around the food and avoid leaks. This would definitely help to make clean up go faster and easier. Thank you again for sharing!
Thank you Meg…I can’t wait to hear how it turns out 🙂
Asparagus has been so good already this season. I can just imagine how good it will be in this beautiful tart on our Easter Buffet.