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+ servings

Asparagus Ricotta Tart

A rich low carb coconut flour tart is filled with ricotta and topped with tomatoes and asparagus.
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: lunch
Cuisine: Vegetarian
Keyword: coconut flour tart, asparagus recipes
Servings: 8 slices
Calories: 254kcal


Tart Crust

  • ½ cup coconut flour
  • ½ cup butter unsalted
  • 1 medium egg
  • ½ teaspoon salt


  • 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


  • 7 oz asparagus spears
  • 10 plum or cherry tomatoes cut in half


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.


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.


Serving: 1slice | Calories: 254kcal | Carbohydrates: 8g | Protein: 9g | Fat: 21g | Fiber: 4g