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a gluten-free asparagus tart in its tray with fresh asparagus next to it.

Gluten-Free Asparagus Tart

by Sandra - Fun Without Gluten
Make this gluten-free tart when fresh asparagus is in season for a light lunch or picnic.
The savoury gluten-free pastry base is crisp and holds the filling securely.
5 from 1 vote
Prep Time 40 mins
Cook Time 1 hr 10 mins
Tart Base Chilling Time 45 mins
Total Time 2 hrs 35 mins
Course Lunch, Picnic, Side Dish
Cuisine General
Servings 8

Equipment

Ingredients
  

GLUTEN-FREE SAVOURY TART BASE

ASPARAGUS FILLING

  • 10-12 green asparagus spears
  • 6-8 white asparagus spears (optional), substitute green asparagus spears if you prefer
  • 3 eggs, beaten well
  • 150 ml pouring cooking cream
  • 100 ml milk
  • 1 tbsp fresh chives, snipped into small pieces
  • ½ tsp nutmeg powder
  • ½ tsp white pepper
  • 100 g goats’ cheese, broken into crumbled pieces, or
  • 100 g cheddar cheese/Monterey Jack, grated
  • ½ tsp salt, for sprinkling on the tart

Instructions
 

Preparing the fresh asparagus

  • If using white asparagus, peel the woody part of the spear. Trim the ends off.
    If using white asparagus, peel the woody part of the spear. Trim the ends off.
  • Green asparagus does not need to be peeled. Only the ends need to be trimmed by slightly bending the asparagus until it snaps apart at the area where it starts to be tough.
    slightly bending the asparagus until it snaps apart at the area where it starts to be tough.
  • Bring a deep stove-top pot of water to a boil.
  • Tie up the white asparagus with some kitchen string and plunge them in boiling water. Bring the water down to a simmer and allow to cook for 20 minutes.
    Plunging the white asparagus into boiling water.
  • Tie up the green asparagus and simmer them for 5 minutes.
    Tied up green asparagus and simmered for 5 minutes.
  • Rinse both types of asparagus under cold water and allow them to drain. Set aside.

GLUTEN-FREE SAVOURY TART BASE

    Making the tart dough

    • Gather and measure all the savoury tart ingredients together.
      All the savoury tart ingredients displayed together.
    • In a medium bowl, mix the plain flour, almond meal, xanthan gum, white pepper and salt together.
    • Rub the butter with the flour mixture using your fingertips until it resembles breadcrumbs.
      Rubbing the butter with the flour mixture using your fingertips until it resembles breadcrumbs.
    • Using a wooden spoon, add the egg yolk, cream cheese and milk, mixing well.
    • Bring the dough together into a ball. If it feels too dry, add one tablespoon at a time of ice-cold water until it comes together.
    • Wrap the dough in plastic wrap and chill for 30 minutes.
      Wrapping the dough in plastic wrap.

    Rolling out the tart base

    • Lightly brush your chosen tart tin with some butter.
    • Roll out the dough between 2 sheets of baking paper. Sprinkle some flour on the dough if it feels too sticky.
      Rolling out the dough between 2 sheets of baking paper.
    • Once the dough has been rolled out slightly larger than the tin's shape, place it carefully on the greased tart tin. Using your fingers, gently press the dough into the sides and repair any holes or tears that may have occurred while transferring the dough to the tin. This will more than likely occur, as the gluten-free tart pastry is very delicate. Trim away any excess pastry with a knife.
      Pressing and trimming the tart base pastry in the tin
    • Chill the pastry for 15 minutes uncovered.
      Chilling the pastry base in the tin for 15 minutes

    Baking the tart base

    • Preheat the oven to 180°C/350°F.
    • Lay some baking paper on the pastry and place some weights or dried beans. This is the first step of blind baking which ensures the pastry is cooked and remains unraised before adding the filling.
      Laying some baking paper on the pastry and placing some weights or dried beans.
    • Bake for 15 minutes.
    • Remove the baking paper and weights or beans. Prick the base with a fork to prevent the pastry from rising while baking. Bake for a further 10 minutes.
      Pricking the tart base with a fork

    Making the asparagus tart filling

    • In a medium bowl, whisk the eggs, cream, milk, chives and seasoning together.
      In a medium bowl, whisking the eggs, cream, milk, chives and seasoning together.
    • If using cheddar cheese instead of goats’ cheese, add this now and gently mix it together.
    • Fill the tart shell base with the egg mixture and carefully arrange the asparagus on top.
      A filled unbaked gluten-free asparagus tart on a baking tray
    • If using the goats’ cheese, crumble this along the edges of the tart. Sprinkle some salt on the asparagus.

    Baking the asparagus tart

    • Turn the oven down to 150°C/300°C.
    • Bake for 40-45 minutes. Slightly shake the tart tin, if the egg mixture does not move, the tart is ready. If you like the tart to be more golden, flash it under the grill/broiler for 5 minutes to get a nice crust.

    Serving

    • Allow to cool down completely before either serving it or chill it covered.

    Notes

    • Keeps for 3 days chilled
    • Reheats well for 10 minutes covered with foil at 180°C/350°F
    • Not suitable for freezing
    • Serve warm or cold with a garden salad and some Dijon or wholegrain mustard
    Keyword gluten-free asparagus tart, gluten-free quiche, gluten-free savoury
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