Ingredients
Units
Scale
Crust Ingredients
- 1/2 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
- 1/2 tsp salt
Topping
- 16 asparagus spears
- 1 cup Ricotta cheese
- 2 cloves garlic, minced
- 1 egg
- 1/4 cup Parmesan cheese
- 1 tbsp rosemary, dried
- 1/2 tsp salt, divided
- 1/2 tsp black pepper, divided
Instructions
- Preheat oven to 375 degrees F. Grease a 9 x 11 or 10 x 12 rimmed baking sheet and set aside.
- Combine all the dry crust ingredients in a medium bowl. Stir to combine.
- 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 tbsp of water). Press the mixture firmly into the prepared baking sheet and set aside.
- 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.
- Remove woody ends of the asparagus. Lay asparagus spears, alternating tops and bottoms, over ricotta mixture. Sprinkle with remaining salt and pepper.
- Place in the oven for 30-35 minutes or until crust browns.
- 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.
- 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
