Easy Spring Asparagus Tart with Sweet Potato Crust

My Spring Asparagus Tart with Sweet Potato Crust is must try for your next brunch or dinner party! This easy asparagus tart is great for Easter, Mother’s Day or Christmas morning. Tender asparagus is roasted and baked in fresh fluffy eggs with hints of zesty lemon and aromatic dill.

Original Post Date: August 2022 | Updated Post: March 2024

Why you love this recipe

• Savory tarts are always a breakfast hit. 
• The homemade crust is gluten free. 
• You can serve this as a main dish or a side dish. 

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Ingredients

• Fresh asparagus spears. The star of this recipe. 
• Eggs.
• Lemon lemon zest and lemon juice.
• Quattro cheese. I get this from Trader Joe’s. Or sub with parmesan cheese or gruyere cheese. Goat cheese or any soft cheese would taste delicious as well. 
• Fresh dill.  
• Salt and black pepper. Kosher salt or flaky sea salt works great.
• Milk. I like to use 2%. 
• Sweet potato.  Medium size is best.   
• All purpose gluten free flour. I use “Just About Foods” from Costco for this recipe but any all purpose gluten free flour should work. 
• Unsalted butter.
• Ice cold water.
• Non stick cooking spray.

How to make Spring Asparagus Tart with Sweet Potato Crust

1. Pre heat oven to 450 degrees F. The easiest way for the sweet potato to be cooked is steaming. Wash and peel the skin. Poke some holes with a fork and wrap in a paper towels. Place in the microwave for about 5-6 minutes. Be careful, it will be hot when you remove it. 

2. To prepare your crust, take the sweet potato, mash it down or puree gently in a food processor and add a dash of salt. The sweet potato should not be too runny. 

3. In a large bowl, combine the sweet potato, gluten free flour, cold butter cubes and the ice water. Mix together to form a dough. On a lightly floured surface with a rolling pin, gently roll out your pastry dough to fit your tart pan. 

4. Spray the tart pan with the cooking spray. Press the dough into the tart, making sure it’s fully reaching the sides of the pan. 

5. Place the tart pan on a large baking sheet and place in the oven for 10 min. 

6. When the crust is done, remove carefully and turn the oven temperature back down to 375 degrees F. 

7. For the asparagus, place on the other baking sheet, drizzle with a little olive oil and season with a touch of salt and black pepper. Place in oven for about 4 minutes. If you have thin asparagus, bake for only 2-3 minutes. 

8. In a large mixing bowl, prepare your filling by adding the eggs, milk, lemon juice, lemon zest and dill and season with salt and pepper. Whisk to combine. 

9. Place asparagus in the tart pan. Then pour the mixture on top. Sprinkle the cheese all over. 

10. Place in the hot oven and bake for 30 minutes. The tart will be slightly brown and will puff up and the crust will be golden brown.

11. Carefully remove the tart from the oven and let it cool down for 5-10 minutes. Add the fresh dill on top for a nice finishing touch. Then serve this beautiful tart while warm or at room temperature.

Storing and reheating this spring asparagus tart

Store any leftover asparagus tart in an airtight container and place in the fridge for up to 3 days. You can also place plastic wrap around the tart tin and store in the fridge. To reheat, microwave for about 60 seconds or until warm.

Helpful tips for this tart recipe

Since this is made in a tart pan, when pre-baking the crust, you want to make sure to place it on a baking sheet. I didn’t use parchment paper to line the bottom of the tart pan, but you can if you like. Just make sure the parchment paper isn’t touching the ridges of the pan so that your crust will be even. Also, fresh asparagus is used in this recipe.

The sweet potato should be cooked when you are using it to make the crust. You can steam your sweet potato or you can oven roast it. The texture should be mashable. So think about molding it into the crust, you don’t want it to be too runny or mushy, you just want it to be soft. Once you steam or roast it, don’t add any liquid to it as you mash it. A touch of salt and pepper is good for seasoning but forego any milk and such.

Make sure to cover your work surface with some flour as well to make rolling it out a little easier. 

When recipe testing this springtime tart, I liked Just About Foods All Purpose Gluten Free Flour from Costco. The texture I have experienced with this flour has been a little more dense and thicker, so it seemed like the best one to use to achieve what I was looking for. I haven’t tried it with another kind of gluten free flour but any all purpose GF flour should work as a substitute.

Serving suggestions and alternatives

If you don’t need this tart to be gluten free, any all purpose flour will work or a frozen puff pastry. 

You can add in any vegetables or replace the asparagus with zucchini slices, mushrooms, or spinach. 

Serve this breakfast tart with fresh greens, crispy bacon, fruit or other breakfast favorites like Classic French Toast Without Vanilla and wash it down with a Refreshing Broccoli Smoothie. You can even serve it with something sweet like my Gluten Free Zucchini Banana Bread .

Recipe inspiration

My Spring Asparagus Tart with Sweet Potato Crust recipe pays homage to a little cafe we ate at in Sintra, Portugal. If you ever get a chance to go Europe, I HIGHLY suggest you hop on over to Portugal. You will be greeted with the best seafood, delicious desserts, cobblestone streets and hidden treasures like the city of Sintra. 

After stepping off the train and exploring a bit, we stumbled upon a place called Ekvilibro {I didn’t locate a website for them but this the link to their Instagram}. 

They are a yoga studio/wellness place with a cafe. There I had the BEST sweet potato crust quiche (theirs was grain free) I have been thinking about that quiche ever since. I hope you enjoy my recreation of this delicious asparagus tart! 

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