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Asparagus Tart
[Vegan, Gluten-Free]

KE By: Kimberly Espinel

Author Bio

My name is Kimberly and I live in London, England. I’m a mom, wife, yoga... Read More

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Asparagus Tart [Vegan, Gluten-Free]

Dairy Free

This is a beautiful and easy savory tart to make for brunch or any other special occasion. It will look like you spent hours working away over making the crust, but in reality it only takes a few minutes – that's the beauty of press-in crusts! Feel free to fill... Read More

Ingredients You Need for Asparagus Tart [Vegan, Gluten-Free]

Crust:

2 cups (organic) almond meal
1 1/4 tablespoon (organic) ground flaxseed + 4 tablespoons of water
1/4 - 1/2 teaspoon of salt
1 tablespoon (organic) dried thyme
1 1/2 tablespoons of (organic) olive oil

Filling:

8.8 ounces (organic) asparagus
Pinch of salt
Pinch or two of (organic) sugar (omit for a paleo version)
Dash of (organic) olive oil
Splash of balsamic vinegar (optional)
Raw, vegan sour cream, to taste

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How to Prepare Asparagus Tart [Vegan, Gluten-Free]

Prepare the raw vegan sour cream and set aside for later use.
Combine the ground flax seeds with water in a bowl and set aside.
Pre-heat the oven to 375°F. Line a 13-inch tart pan with non-stick parchment paper and grease the bottom part of the pan with olive oil and grease the sides with coconut oil (oil tends to slide down the sides and make the tart edges stick!).
In a separate bowl combine the almond meal, salt, thyme and olive oil. Mix with a spoon, then add the flax seed mixture. The dough should have a nice consistency and not be too wet.
Using your hands and fingers spread the dough into the prepared tart pan. Then make fork marks all over the tart crust.
Bake blind by cutting out another piece of non-stick parchment paper, covering the top/center of the tart and filling it with marbles/dried beans for about 10 minutes.
Then remove the beans and parchment paper and bake the tart for another 10 minutes or until the edges are golden brown.
Remove the tart from the oven and let it cool for about 10 minutes.
As the tart crust is cooling, wash and cut the asparagus in pieces which will fit perfectly inside the tart (use the tips). Pan fry lightly in olive oil. Don't overdo it! The asparagus should be warm, but retain some of its crunch. Just before turning off the heat, sprinkle with salt, sugar and balsamic vinegar.
Fill the tart crust with a little bit of sour cream. Then top with the asparagus pieces and serve!

Notes

Tip 1: This tart tastes best on the day it is made and is not freezable due to the raw sour cream. Hence, it's a lovely dish to serve when you have friends come around. It does keep in the fridge for about 24 hours though. Tip 2: The recipe for the tart crust can also be used to make a grain and gluten-free pizza base. Just add your favorite toppings! Tip 3: The filling is just a suggestion, feel free to use whatever vegetables are local and in season!