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    Home » Main Dishes

    Published: May 15, 2021 · Updated: Mar 28, 2022 by Angela Coleby · This post may contain affiliate links · This blog generates income via ads

    Asparagus Ricotta Tart

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    Gluten FreeNut FreeLow CarbVegetarianKeto

    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.

    ricotta asparagus tart

    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.

    Pressed into a pie dish
    Baked and ready to be filled

    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

    Spinach Ricotta Ravioli

    Crustless Zucchini Quiche

    Asparagus Mimosa

    Vegetarian Nicoise Salad

    Spinach Mushroom Quiche

    This post may contain affiliate links. Please read my disclosure policy for more information.

    asparagus tomato tart

    Asparagus Ricotta Tart

    A rich low carb coconut flour tart is filled with ricotta and topped with tomatoes and asparagus.
    Print Recipe Pin Recipe Add to Collection Go to Collections
    Prep Time 15 mins
    Cook Time 50 mins
    Total Time 1 hr 5 mins
    Course lunch
    Cuisine Vegetarian
    Servings 8 slices
    Calories 254 kcal

    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

    How do we calculate the nutrition info?
    These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.

    YOUR OWN NOTES

    Click here to add your own private notes.

    Nutrition

    Serving: 1sliceCalories: 254kcalCarbohydrates: 8gProtein: 9gFat: 21gFiber: 4g
    Keyword coconut flour tart, asparagus recipes
    Do you know your macros?Check out Free Macro Calculator!
    Tried this recipe?Mention @KetoVegetarianRecipes on Instagram or hashtag it #ketovegetarianrecipes!

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      Recipe Rating




    1. Ramya says

      May 21, 2021 at 10:42 am

      Will be making this soon can i use vegan butter / parmesan and ricotta as am dairy free i never had asparagus ricotta tart before perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

      Reply
      • Angela Coleby says

        May 21, 2021 at 10:19 pm

        That should work! Happy baking!

        Reply

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    angela profile

    Hi, I'm Angela!

    I'm the creator behind all the tasty low carb & gluten free recipes at Keto Vegetarian Recipes. I live in sunny St Lucia with the husband, dogs & cats.

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