Gluten Free Savory Asparagus Goat Cheese Tart

This savory gluten free asparagus goat cheese tart is a wonderful recipe for any occasion. The gluten free crust makes this recipe even better!

 A Gluten Free Asparagus Goat Cheese Tart  with a serving spoon on the side.

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:

Tart crust dough mixed up in a bowl

The gluten free dough mixes up slightly stiff as shown here.

Shaping the pie crust in the tart pan.

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.)

Blending the goat cheese into the tart ingredients.

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.

The asparagus tart coming out of the oven.

Allow the tart to cool on a cooling rack.

Gluten Free Asparagus and Goat Cheese slice on a plate

Click here to see all of the appetizer recipes on this blog.

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Gluten Free Asparagus and Goat Cheese Tart
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 

Easy gluten free asparagus tart recipe.

Course: Main Course
Cuisine: American
Servings: 8 people
Calories: 297 kcal
Author: Sandi Gaertner
Ingredients
  • 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
Instructions
  1. Preheat oven to 350 degrees.
  2. Spray a tart pan with olive oil.
  3. In a large bowl, combine all ingredients except butter and water.
  4. Whisk to blend.
  5. Add cold butter. Use a pastry blender to cut in the butter until the mixture resembles crumbs.
  6. Add water and mix dough until it is stiff.
  7. Press dough into tart pan.
  8. In a large bowl, add wet ingredients and minced garlic.
  9. Use an electric mixer to blend until smooth.
  10. Pour mixture into tart.
  11. Top with raw asparagus.
  12. Bake for 30 minutes or until cooked.
  13. (*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.)
Nutrition facts per serving (8g)
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.

 

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Comments

  1. Sandi, what a gorgeous tart! I’m sure it tastes fabulous, too!

    Thanks,
    Shirley

  2. What a heavenly dish is this great for Easter brunch =)

  3. 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

  4. 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 πŸ˜‰ Loving this recipe! Asparagus and goat cheese are two of my favorite things!

  5. I love your presentation here. The rectangular tart pan is the perfect choice for showcasing whole asparagus. How pretty! πŸ™‚

  6. This looks fabulous! I totally want that tart pan with a removable bottom! Pinned, Yummed, and Love it!

  7. Asparagus and cheese goat sounds pretty strong, I love it! πŸ˜‰

  8. What a beautiful tart.

  9. What a beautiful tart and such a great combination of flavors.

  10. This tart is so lovely. Would make a wonderful Easter Brunch dish too.

  11. 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.

  12. Stunning idea; your photos are great and the recipe mouthwatering. What a fantastic preparation of asparagus!

  13. I love everything about this tart! YUM!

  14. I would love to try this recipe so I’m saving it. Looks easy enough and delicious!

  15. Gorgeous pan! I so need this for an upcoming gathering! Love the Asaparagus recipe!

  16. 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!

  17. 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.

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