Spring Asparagus Tart with Sweet Potato Crust
Warning: Your kitchen will smell like Spring! 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.
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Equipment
- Rolling Pin
- tart pan
- 2 baking sheets
- 2 large bowls
Ingredients
- 15 asparagus spears fresh
- 4 large eggs, whole
- 1 large lemon lemon zest and lemon juice
- 1/2 cup quattro cheese (Trader Joe's) or sub with parmesan cheese
- 1/2-1 teaspoon fresh dill chopped
- 1/4 teaspoon salt
- 2/3 cup milk I used 2%
Sweet Potato Crust
- 1/2 cup sweet potato (medium size) peeled & cooked/steamed or oven roasted
- 1 cup all purpose gluten free flour I used "Just About Foods" from Costco
- 3 tablespoons butter cold, cubed, unsalted
- 3 1/2 tablespoons ice water
- cooking spray pam non stick spray
Instructions
- Preheat the oven to 450 degrees. 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.
- To prepare your crust, take the sweet potato, mash it down or puree gently and a dash of salt. The sweet potato should not be too runny.
- In a large bowl, combine the sweet potato, gluten free flour, cold butter cubes and the ice water. Mix together to form a dough. Spread a little more flour on the surface and gently roll out your dough to fit your tart pan.
- 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.
- Place the tart pan on a baking sheet and place in the oven for 10 min.
- When the crust is done, remove carefully and turn the oven temperature back down to 375 degrees.
- For the asparagus, place on the other baking sheet, drizzle with olive oil and season with a touch of salt and pepper. Place in oven for about 4 minutes.
- In a large bowl, prepare your filling by adding the eggs, milk, lemon juice, lemon zest and dill and season with salt and pepper. Whisk to combine.
- Place the cooked asparagus in the tart pan. Then pour the mixture on top. Sprinkle the cheese all over.
- Place in the oven and bake for 30 minutes. The tart will be slightly brown and will puff up and the crust will be golden brown.
- Carefully remove the tart from the oven and let it cool down for 5-10 minutes. Then serve this beautiful pie while warm.Enjoy!
Notes
Notes:
Storing and reheating
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.
Nutrition
Calories: 193kcalCarbohydrates: 23gProtein: 10gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 135mgSodium: 222mgPotassium: 228mgFiber: 3gSugar: 4gVitamin A: 4812IUVitamin C: 5mgCalcium: 157mgIron: 2mg
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