This savory gluten free asparagus goat cheese tart makes a wonderful recipe for breakfast or brunch. The flaky gluten free crust holds the delicious filling and makes this tart extra special!
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If you want a beautiful savory tart to serve for breakfast, brunch, or Mother's Day, this asparagus and goat cheese tart is really easy to make.
This week we got organic asparagus in our farm box. I always feel so lucky that I get to choose what fruits and veggies 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.
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 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!
This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)
Ingredient Notes:
- Gluten Free Flour Blend - I tested this recipe using Pillsbury Gluten Free Flour Blend and King Arthur's Measure for Measure Gluten Free Blend. That doesn't mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum - 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 use what you have on hand in your refrigerator. Many vegetables would taste delicious in this recipe besides asparagus.
Click here to see all of the appetizer recipes on this blog.
Recipe Step By Step 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 so it looks like crumbs in the flour mixture.
Step 3: Add the wet ingredients and mix 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.
My old tart pan was discontinued, but this tart pan is better because it is less expensive, non-stick, and it gets really great reviews!
Step 4: Spray a tart pan with olive oil or another non-stick oil and spread the crust into it.
TIP: When using a scalloped edge tart pan, I find it is 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. I bought mine at William Sonoma, but this tart pan looks like a much better deal.
Step 5: Add the wet ingredients, including the goat cheese, to a large
Step 6: Pour the wet ingredients into the tart pan. Lay the asparagus spears onto the top of the tart.
Step 7: Make a foil tent under and around the tart pan to prevent leaks.
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.
Tips and Recipe FAQ:
You can make this recipe dairy-free by using dairy-free butter and a dairy-free cheese like Violife.
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 8x8 baking pan.
This tart will keep fresh if stored in an air-tight container for up to 4 days in the refrigerator. Reheat the tart in the microwave for 30-45 seconds.
If you are vegan, use plant-based butter and cheese. You can use this chickpea omelet for the filling!
More Delicious Gluten Free Breakfast Recipes:
- Mexican Migas
- Garden Vegetable Shakshuka
- Gluten Free Cheese Danish
- Gluten Free Grab and Go Breakfast Pockets
📖 Recipe
Gluten Free Asparagus and Goat Cheese Tart
*As an Amazon Associate, I earn a small commission from qualifying purchases.
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
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, you may need to adjust your moisture levels in your baked goods.
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.
Fearless Dining
Simplifying the art of baking and cooking gluten-free recipes.
elle
What size is the rectangular pan you used?
Sandi Gaertner
Hi Elle. The pan I have is 14 inches long and 4 1/2 inches wide.
Rachel
To clarify, there is an egg in the crust?
Sandi Gaertner
Hi Rachel, there is one egg in the crust.
Rachel
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?
Sandi Gaertner
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.
Jereann Zann
Growing up my mom and aunt always made a Southern asparagus casserole at the holidays and your recipe will knock their socks off! Can't wait to tell them about it!
Sandi Gaertner
You are so sweet, thank you Jereann 🙂
Kathy Hester
I've been looking for a gluten-free crust recipe. Yours looks so beautiful and I can't wait to try it.
Sandi Gaertner
Thank you so much Kathy 🙂
Alisa Fleming
You make such an elegant beautiful dish look so easy! I seriously need to try making some savory tarts like this. We do sweet too much in our house!
Sandi Gaertner
Thank you so much Alisa. I think savory tarts are a fun alternative 😉