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–+ servings

Gluten Free Asparagus and Goat Cheese Tart

Sandi Gaertner
Easy gluten free asparagus tart recipe that is perfect for breakfast or brunch!
5 from 11 votes
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Gluten Free Appetizer Recipes, Gluten Free Breakfast Recipes
Cuisine American
Servings 8 people
Calories 294 kcal

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

  1. 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.
  2. Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. Make sure to use cold butter so the crust is easy to shape.
  4. If you want to make this dairy-free, use dairy-free butter and a dairy-free cheese like Violife.
  5. 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

Serving: 1gCalories: 294kcalCarbohydrates: 17gProtein: 9gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 114mgSodium: 330mgPotassium: 48mgFiber: 2gSugar: 1gVitamin A: 834IUVitamin C: 1mgCalcium: 69mgIron: 2mg
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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.