A low carb asparagus ricotta tart made with a coconut flour pastry case is a delicious low carb vegetarian dish for summer or spring. The cherry tomatoes add a vibrant colour as well as flavour.
Served warm or cold, this light ricotta tart is enjoyable either way. The flavour of this low carb asparagus tart is light and delicate with the asparagus and tomato topping providing the bulk of the flavour.
How to make asparagus ricotta tart
The crust for this asparagus tart is made with coconut flour and is paleo and gluten free too.
Make the coconut flour crust
This coconut flour savoury tart crust is surprisingly rich and buttery and doesn’t taste too much like coconut either! It’s a simple recipe with only coconut flour, egg, butter and salt. Although I make this in a food processor you could made it by hand in a bowl and some vigorous mixing.
Can I use almond flour?
As with most coconut flour recipes, a popular question is can I replace it with almond flour? With this savoury low carb recipe, it’s a big yes.
You would need to use about 2 to 2 ½ cups of almond flour though. I would start with 2 cups of almond flour and see how the texture of the dough in the food processor then add any additional flour to get a pliable dough.
More low carb vegetarian lunch recipes
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Asparagus Ricotta Tart
Ingredients
Tart Crust
- ½ cup coconut flour
- ½ cup butter unsalted
- 1 medium egg
- ½ teaspoon salt
Filling
- 1 ½ cup ricotta
- 1 teaspoon garlic powder
- 1 medium egg
- 3 tablespoons Parmesan vegetarian
- 10 black olives pitted
- ½ teaspoon salt
- ½ teaspoon black pepper
Topping
- 7 oz asparagus spears
- 10 plum or cherry tomatoes cut in half
Instructions
Make the tart crust
- Preheat the oven to 190C/380F degrees
- Lightly grease a pie dish
- Place the coconut flour, butter, salt and egg in a food processor and blitz until a smooth dough forms.
- Remove the dough and gently press into the pie dish, keeping it even.
- Bake for 25 minutes until lightly golden and slightly firm.
- Remove and set aside but keep the oven on.
Assembly & Filling
- Cut the asparagus spears to a length that will fit the pie dish.
- Steam the asparagus for 2 minutes and run under cold water. Lightly pat dry.
- In a bowl mix the ricotta, egg, parmesan, garlic powder and olives. Season with the salt and pepper.
- Spread the ricotta mixture in the pie case evenly.
- Arrange the asparagus spears on top of the ricotta layer.
- Place the halved tomatoes on top.
- Bake for 20-25 minutes.
- Allow to stand for 5 minutes before serving.
Notes
YOUR OWN NOTES
