Friday, March 9, 2012

Asparagus Tart

This tasty vegetarian dish consists of perfectly cooked asparagus on top of a flaky, buttery tart that has been sprinkled with cheese.

When I served this for dinner last week, my husband asked "Is this it? Are there any other sauces or flavors that go on top?" I asked him to just eat it and tell me how it was. Well, it was so good that he had seconds without adding any other sauces or flavors (ahem, ketchup his go-to flavoring for everything). This Asparagus Tart is surprisingly filling and the buttery gluten free tart crust is amazing!

Asparagus Tart
GF Pastry Tart Crust Ingredients:
·1½ cup GF all-purpose flour
·¾ tsp xanthan gum
·1 TBS sugar
·½ tsp salt
·½ cup butter
·2 TBS milk
·1 TBS vodka
·2 tsp minced garlic liquid
Topping Ingredients:
·1½ cups shredded parmesan cheese
·1 lb asparagus
·1 TBS extra virgin olive oil (EVOO)
·Salt and pepper

Sift together flour, xanthan gum, sugar, and salt in a large bowl. Transfer dry ingredients to a food processor. Cut butter into tablespoon sized slices and place in the food processor with desired flavor. Pulse ingredients in the food processor, gradually adding milk and vodka, until a well-mixed dough is formed. Roll dough out on an ungreased baking sheet. Cover and chill in the fridge for at least 4 hours.

Preheat oven to 375˚. Bake tart crust for 15 minutes. Remove tart crust from the oven and sprinkle with cheese. Trim the ends of the asparagus spears to fit in a single layer over the cheese, alternating ends and tips. Brush with the EVOO and season with salt and pepper. Bake for 20-25 more minutes, until tart crust is golden brown and asparagus is tender.

Yield: 4

Recipe inspired by Everyday Food from Martha Stewart