A low carb asparagus tart recipe with a light ricotta filling is a colourful and delicious vegetarian dish for summer or spring. Served warm or cold, this light ricotta tart will have you going back for another piece.
Serve this asparagus tart for a summer lunch or brunch with a side salad for a vegetarian meal. It is light enough to be served as a side with a chicken dish. Or what I find is that when I bring a vegetarian main dish to a gathering, it gets devoured by the meat eaters in addition to their main and I need a second helping of salad whilst looking at the slither of the vegetarian dish left for me.
The crust for this asparagus tart is made with coconut flour and is paleo and gluten free too. It was a surprise bake and has resulted in a few pies for lunch. It’s almost as good as my pre-low-carb pastry making days to which the Chief Taster can testify. He used to bemoan the lack of a buttery pie crust once I threw wheat flour out of the cupboard. Now he’s happy and in pie delight!
WHAT IS A COCONUT FLOUR TART CRUST?
This coconut flour savoury tart crust is surprisingly rich and buttery and doesn’t taste too much like coconut either! It’s a simple recipe with only coconut flour, egg, butter and salt. Although I make this in a food processor you could made it by hand in a bowl and some vigorous mixing.
Keep your rolling pin in the drawer as this is a press-in crust. Spread the dough into the pie dish and press the mixture evenly to form a crust. Low carb pastry is so easy!
CAN I USE ALMOND FLOUR?
As with most coconut flour recipes, the popular question is can I replace it with almond flour? With this savoury low carb recipe, it’s a big yes. You would need to use about 2 to 2 ½ cups of almond flour though. I would start with 2 cups of almond flour and see how the texture of the dough in the food processor then add any additional flour to get a pliable dough. I once accidently used the coconut flour recipe when trying out an almond flour pie. As I measured out half a cup and looked at the sticky dough in the food processor, I realised my mistake and added more. 2 cups of almond flour went in with an extra dash and I was back in the pie game!
The ricotta makes for a light and delicate filling, but it will not set hard like an egg filling so be mindful when slicing yourself a piece. If you serve this cold it does seem to set firmer. We enjoyed slices of this asparagus tart warm and cold. I preferred it cold over warm.
The flavour of this savoury tart is light and delicate with the asparagus and tomato topping providing the bulk of the flavour. If you need a meatier tart, add some ham to the ricotta filling. Or omit the asparagus and make it a tomato tart. Either way, slice and enjoy!
OTHER LUNCH RECIPES YOU MAY ENJOY:
Asparagus Tomato Tart
- 1/2 cup coconut flour
- 1/2 cup butter, unsalted
- 1 egg
- 1/2 teaspoon salt
- 1 1/2 cup ricotta
- 1 teaspoon garlic powder
- 1 egg
- 3 tablespoons Parmesan cheese grated
- 10 black olives, pitted chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 7 oz asparagus spears
- 11 baby plum tomatoes cut in half
MAKE THE PASTRY
- Preheat the oven to 190C/380F degrees
- Lightly grease a pie dish
- Place the coconut flour, butter, salt and egg in a food processor and blitz until a smooth dough forms.
- Remove the dough and gently press into the pie dish, keeping it even.
- Bake for 25 minutes until lightly golden and slightly firm.
- Remove and set aside but keep the oven on.
ASSEMBLY & FILLING
- Cut the asparagus spears to a length that will fit the pie dish.
- Steam the asparagus for 2 minutes and run under cold water. Lightly pat dry.
- In a bowl mix the ricotta, egg, parmesan, garlic powder and olives. Season with the salt and pepper.
- Spread the ricotta mixture in the pie case evenly.
- Arrange the asparagus spears on top of the ricotta layer.
- Place the halved tomatoes on top.
- Bake for 20-25 minutes.
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