Asparagus Ricotta Tart

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A rich low carb coconut flour tart is filled with ricotta and topped with tomatoes and asparagus.

Prep Time15

Cook Time50

Total Time1 5

Course: lunch

Cuisine: Vegetarian

Keyword: coconut flour tart, asparagus recipes

Servings: slices

Calories: 254kcal

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

US Customary - Metric

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.

Nutrition