Spring Asparagus Lemon Tart | Gluten Free, Low Carb | Wheatless Buns
Asparagus is one of those vegetables that you either love or hate. As for me, I absolutely love asparagus when it first comes on in the Springtime and the stalks are thin. But once the stalks become thick, stringy and woody, I prefer not to eat it. The problem with Spring asparagus is the short time it's available--it's like, now you see it and now you don't! I've learned that if I don't seize the moment and grab the asparagus during that brief window of opportunity, I live to regret it! So, today, I seized the asparagus and ran with it!!
Spring Asparagus Lemon Tart | Gluten Free, Low Carb | Wheatless Buns
Tarts are often a dessert-type of dish, but there's also savory, main-course tarts--like this one. Additionally, most tarts are made with a traditional "tart" pan; however, I don't have one, so this tart is made on a pizza pan.
This recipe is adapted from For Love of the Table and Living Tastefully. Both versions look wonderful and both used the "spoke and wheel" method for arranging the asparagus. Monkey see, monkey do, so I thought I'd jump on the band-wagon wheel of decorating, too ;-)
This recipe is adapted from For Love of the Table and Living Tastefully. Both versions look wonderful and both used the "spoke and wheel" method for arranging the asparagus. Monkey see, monkey do, so I thought I'd jump on the band-wagon wheel of decorating, too ;-)
Spring Asparagus Lemon Tart | Gluten Free, Low Carb | Wheatless Buns
This Spring Asparagus Lemon Tart is so delicious and so unbelievably low carb and gluten free! The topping on the tart is slightly lemony and a little cheesy and creamy, and the crust has just the right texture. But the best part is the asparagus is awesomely tender with every bite!
Ingredients
For the topping:
1 lb. fresh thin asparagus (if it's thick, peel the stalks)
2 lg. eggs
2 C. grated Swiss cheese (if less cheese is preferred, use 1 1/4 C.)
1 C. heavy cream
1 TBS. fresh lemon juice
Zest of 1 lemon
1/2 tsp. salt
For the crust:
2 1/2 C. almond flour
1/3 C. egg whites--from a carton (or 2 egg whites from 2 large eggs)
2 TBS. butter (room temp.)
1/4 tsp. xanthan gum
Preheat oven to 350 degrees F. Mix together the crust ingredients and form dough into a ball with your hands. Place dough in the center of a well spray-greased 12" pizza pan and 'pat and press' the dough with your fingertips until it covers the entire pan, also forming a raised edge around the entire crust. To prevent bubbles, poke a few holes over the entire crust with a fork. Bake for approx. 20 min. Remove from oven and allow to cool.
Preheat oven to 375 degrees F.
While the crust is baking, rinse the asparagus and cut to about 5" stalks (save the cut ends for soup or something.) Blanch stalks for approx. 3 minutes in a skillet of salted boiling water. Immediately, use tongs to transfer the blanched asparagus to a dish filled with cold water (the cooling dish needs to be big enough to hold the stalks without cramping or breaking them.) Then remove cooled stalks to paper towels and gently pat dry.
Sprinkle half the cheese on the crust. Arrange the asparagus on the crust, with the cut ends towards the center. Then whisk together the eggs, cream, and salt. Mix in the lemon juice and zest. Pour slowly and evenly over the asparagus tart. Sprinkle with remainder of cheese. Bake for approx. 20 min. Remove from oven, turn on broiler, and broil for about 1 minute--just to slightly brown the top. Allow tart to rest before cutting into it.
Makes approx. 10 servings (depending on how big you like your slices.) Enjoy!!
Ingredients
For the topping:
1 lb. fresh thin asparagus (if it's thick, peel the stalks)
2 lg. eggs
2 C. grated Swiss cheese (if less cheese is preferred, use 1 1/4 C.)
1 C. heavy cream
1 TBS. fresh lemon juice
Zest of 1 lemon
1/2 tsp. salt
For the crust:
2 1/2 C. almond flour
1/3 C. egg whites--from a carton (or 2 egg whites from 2 large eggs)
2 TBS. butter (room temp.)
1/4 tsp. xanthan gum
Preheat oven to 350 degrees F. Mix together the crust ingredients and form dough into a ball with your hands. Place dough in the center of a well spray-greased 12" pizza pan and 'pat and press' the dough with your fingertips until it covers the entire pan, also forming a raised edge around the entire crust. To prevent bubbles, poke a few holes over the entire crust with a fork. Bake for approx. 20 min. Remove from oven and allow to cool.
Preheat oven to 375 degrees F.
While the crust is baking, rinse the asparagus and cut to about 5" stalks (save the cut ends for soup or something.) Blanch stalks for approx. 3 minutes in a skillet of salted boiling water. Immediately, use tongs to transfer the blanched asparagus to a dish filled with cold water (the cooling dish needs to be big enough to hold the stalks without cramping or breaking them.) Then remove cooled stalks to paper towels and gently pat dry.
Sprinkle half the cheese on the crust. Arrange the asparagus on the crust, with the cut ends towards the center. Then whisk together the eggs, cream, and salt. Mix in the lemon juice and zest. Pour slowly and evenly over the asparagus tart. Sprinkle with remainder of cheese. Bake for approx. 20 min. Remove from oven, turn on broiler, and broil for about 1 minute--just to slightly brown the top. Allow tart to rest before cutting into it.
Makes approx. 10 servings (depending on how big you like your slices.) Enjoy!!
Spring Asparagus Lemon Tart | Gluten Free, Low Carb | Wheatless Buns
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