Ricotta Asparagus Tart (Gluten Free, Low Carb)

With Easter quickly approaching, I decided to create a elegant and delicious ricotta asparagus tart. However, since this tart is so easy to make, it does not need to be reserved for special holidays!  Simple ingredients and only 30 minutes in the oven is all it takes for this wonderful dish which can be served as a side dish or even as a main meal.

Where did asparagus originate?

A distant cousin of the onion, the distinguished asparagus is also a member of the lilaceae family. Its history goes back as far as that of the leek and has been consumed for over 2000 years. This garden plant originated in the eastern Mediterranean countries and traces of wild varieties have been discovered in Africa.

Interesting facts about asparagus

1. It takes 3 years from seed to harvest.  However, once they get going, asparagus can be harvested for up to 15 years.
2. China is the number one producer of asparagus.  USA comes in 5th.
3. Oceana County in Michigan is the self-proclaimed asparagus capital of the world.  They actually host a large festival around the time of harvest.
4. White asparagus is not genetically induced in any way.  Instead, the lack of pigment in albino spears results from the absence of sunlight. Farmers pile soil over the emerging spears and cut them off from below to produce the ghostly novelty.  It is one of the most labor-intensive vegetables to grow.
5. Asparagus can be either male or female.  The way to tell the difference is by looking at their flower.

Health benefits of asparagus

According to Healthline, asparagus is low in calories and a great source of nutrients, including fiber, folate and vitamins A, C and K. Additionally, eating asparagus has a number of potential health benefits, including weight loss, improved digestion, healthy pregnancy outcomes and lower blood pressure.

How to make Asparagus Ricotta Tart

STEP 1:

Preheat ove to 375 degrees F.  Line a 10 x 12 or 9 x 11 inch baking tray with parchment paper or grease well with cooking spray.  I used a silicon rimmed baking sheet so I did not need any parchment paper.  But if you are using a metal pan, I highly suggest the parchment paper.  Trim off the woody parts of the asparagus spears and set aside.

STEP 2:

In a large bowl, combine coconut flour, baking powder, salt, rosemary, psyllium husk powder, crushed garlic, eggs, oil and apple cider vinegar.  Press the mixture evenly onto the baking sheet.  If the mixture seems to dry, add a little water until the mixture holds together.

STEP 3:

In a small bowl, combine ricotta, egg, rosemary, salt pepper and Parmesan cheese.  Stir to combine well and spread mixture evenly over crust.

STEP 4:

Place the asparagus spears across the crust, alternating each spear top to bottom.  This is optional but it adds a little "pizzazz" to the tart.  Sprinkle with a little salt and pepper and place in oven for 30 minutes.  Remove the tart from oven and sprinkle a little extra Parmesan cheese over the top of the tart.  Return the tart to the oven and bake until the cheese has melted.

STEP 5:

ENJOY!

This tart can be eaten as a main meal or serve it along side the following recipes:

• Moist and Delicious Crockpot Turkey and Gravy (Whole30, Low Carb)
• Simply Delicious Chicken (Whole30, Gluten Free, Low Carb, Egg Free, Dairy Free)
• Chicken Souvlaki (Whole30, Low Carb, Gluten Free, Dairy Free)
• Slow Cooker Cuban Steak - Ropa Vieja (Whole30, Low Carb)
• Chicken Carrot Soup (Whole30, SCD Intro Phase Friendly)
• Crispy Slow Cooker Pulled Pork (Whole30, Keto, GF)

Asparagus Ricotta Tart (Keto, Gluten Free, Low Carb, Vegetarian)

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Easy, delicious, low in carbs, gluten free and ketogenic friendly, this asparagus tart looks very impressive but really easy to make. With simple ingredients like coconut flour, psyllium husk powder, ricotta cheese and asparagus, you can impress your guests and family with this wonderful tart.

• Total Time: 45 minutes
• Yield: 16 slices 1x

Ingredients

Units USM Scale 1x2x3x

Crust Ingredients

• ½ cup coconut flour
• 4 tbsp olive oil (or avocado oil)
• 3 eggs
• 3 tbsp psyllium husk powder (could replace with almond or coconut flour)
• 2 cloves garlic, crushed
• 1 tbsp apple cider vinegar (or white vinegar)
• 1 tsp baking powder
• 1.5 tbsp rosemary, dried
• ½ tsp salt

Topping

• 16 asparagus spears
• 1 cup Ricotta cheese
• 2 cloves garlic, minced
• 1 egg
• ¼ cup Parmesan cheese
• 1 tbsp rosemary, dried
• ½ tsp salt, divided
• ½ tsp black pepper, divided

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Instructions

1. Preheat oven to 375 degrees F.  Grease a 9 x 11 or 10 x 12 rimmed baking sheet and set aside.
2. Combine all the dry crust ingredients in a medium bowl.  Stir to combine. 
3. Add garlic, eggs, oil and vinegar to the dry ingredients and mix well (it will be somewhat crumbly in nature.  If it looks too dry, add 1 tablespoon of water).  Press the mixture firmly into the prepared baking sheet and set aside.
4. In a separate medium bowl, stir together ricotta, egg, rosemary, Parmesan, and half of the salt and pepper.  Spread the mixture over the crust and set aside.
5. Remove woody ends of the asparagus.  Lay asparagus spears, alternating tops and bottoms, over ricotta mixture.  Sprinkle with remaining salt and pepper.
6. Place in the oven for 30-35 minutes or until crust browns.  
7. Serve warm.

Notes

• I removed my tart 2 minutes before it was done, added some extra Parmesan cheese and returned it to the oven until cooked.

• Author: Cat
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Sides
• Cuisine: Keto, Gluten Free, Low Carb, Vegetarian

Nutrition

• Serving Size: 1 square
• Calories: 103
• Fat: 7.6 g
• Carbohydrates: 3.9 g
• Fiber: 2.2 g
• Protein: 4.8 g