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Gluten-Free, Vegan, Plant-Based Recipes

  • Recipes
    • All books and ebooks Breakfast Dessert Drinks Lunch & Dinner Make Your Own… Recipe Roundups Salads Side Dishes Snacks & Appetizers Soups
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      July 27, 2020

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      July 27, 2020

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      Creamy Grilled Romaine Salad

      March 19, 2020

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      Walnut Pear Sweet Potato Mason Jar Salads

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      Spring Detox Mason Jar Salads

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      Kaniwa Pear Salad

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      Browned Butter Bourbon Skillet Sweet Potatoes

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[slide-anything id="6097"]
Lunch & Dinner

Asparagus Shallot Tart

by Gina Fontana June 23, 2020
written by Gina Fontana June 23, 2020
Jump to Recipe

An easy savory tart made with a 6 ingredient gluten-free, grain-free, vegan crust topped with vegan ricotta cheese, fresh asparagus, shallots, chives, and microgreens.

gluten free tart recipes

Now that I’ve mastered making vegan ricotta cheese at home, I’m diving into all the fancy savory eats that are both simple, yet trick your guests into thinking you’ve started taking professional culinary classes. Not only does this Asparagus Shallot Tart look the part, I think you’ll be adding it to your menu all summer long because it’s just that easy to make.

vegan tart recipes

The tart crust is so flaky and tender, just as a tart shell should be- you’d never guess it’s gluten-free, egg-free, dairy-free, and even grain-free! It’s the perfect combination of coconut, almond, and cassava flour mixed with two flax eggs, and coconut oil. There’s no pre-baking involved either! You simply make your tart dough, roll (or even press) it out, spread some vegan ricotta cheese over top and then you decide how to pile on the fresh asparagus and shallot- pretty design optional but recommended 😉 .

savory tart recipes

The idea for this Asparagus Shallot Tart came about when I started ordering fresh, I mean pick-it-from-the-garden-while-you’re-there-picking-it-up kinda fresh, produce from a local family farm here in Columbus. A sweet husband and wife run the farm and do such hard work to produce such amazing, quality, organic, untreated produce! The wife is a preschool teacher at my son’s school and when Corona hit, they really went full force into it again, and boy am I glad because their crop is top-notch. And of course, I am happy to support local too! Anywho-this particular week they had asparagus and I jumped on it!

asparagus recipes

I’m normally a sweet tart (no not the candy kind) of gal, but this Asparagus Shallot Tart might just swing me to the savory side for a while. You can make it any shape you’d like too- so channel your inner artist and go ahead, play with your food, I won’t tell your momma, haha.

savory tart recipes

I love asparagus roasted or grilled with olive oil, lemon, and vegan parmesan cheese as a side dish too, but this asparagus was so gorgeous it deserved the spotlight. I suppose you could even have this savory tart as breakfast too… it kind of has a quiche-like texture and taste. If you’re not fully vegan, then shoot- some eggs on this tart would be fantastic!

asparagus tart recipes

The micro greens are optional as well, but they’re just so darn pretty… helllllooo purple! I had to add them on. You can just opt to garnish with chives in addition to or in place of the micro greens if you’re looking for the perfect herb.

gluten free dinner recipes

This Asparagus Shallot Tart serves 4-6 people, depending on how hungry you are, and it could definitely serve more as an appetizer, although I would highly suggest serving this beauty as the main course. To make this recipe even easier, you can certainly buy vegan ricotta cheese, but it’s hard to find and my recipe is so easy I really suggest making your own… besides, more bragging rights… bonus!

homemade cheese recipes
vegan dinner recipes

 Don’t forget to leave a review/comment and tag me on Instagram or Facebook with all your gorgeous Asparagus Shallot Tart creations!

Continue to Content
savory tart recipes

Asparagus Shallot Tart

Yield: 4-6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

An easy savory tart made with a 6 ingredient gluten-free, grain-free, vegan crust topped with vegan ricotta cheese, fresh asparagus, shallots, chives, and microgreens.

Ingredients

Tart Crust

  • 1/4 cup coconut flour
  • 3/4 cup cassava flour
  • 1/2 cup almond flour
  • 1/2 teaspoon salt
  • 2 flax eggs (2 tablespoons flaxseed meal + 3 tablespoons water)
  • 1/4 cup coconut oil, softened
  • 1/2 cup water

Vegan Ricotta Cheese

  • 2.5 cups blanched almonds
  • 2.5 tablespoons nutritional yeast
  • 1 can coconut milk (solid part only)
  • 1/2 teaspoon salt
  • 1 lemon, juiced
  • 1/2 tablespoon apple cider vinegar

Toppings

  • 2 bunches asparagus
  • 3 large shallots
  • olive oil, for drizzling
  • microgreens (optional)
  • chives
  • salt + pepper, to taste

Instructions

Ricotta Cheese

  1. The day before, make your vegan ricotta cheese. You will want to soak your almonds overnight, or alternatively you can boil them for 15 minutes.
  2. Drain and rinse the almonds then add to a high-speed blender/food processor.
  3. Add the other ingredients to the blender also, making sure to only spoon the solid cream part of the coconut milk into the blender.
  4. Blend on high until it's very smooth and creamy with no almond chunks left. Stop and scrape down the sides as needed.
  5. Lay out a kitchen towel and then add a few large pieces of paper towel over top of the kitchen towel.
  6. Spoon the ricotta cheese onto a few large pieces of paper towel, then wrap it all up and let it set up in the fridge overnight. Alternatively, you can use cheesecloth if you have it.
  7. Any leftover ricotta can be stored in the fridge for up to 2 weeks.

Tart Crust

  1. In a small bowl, make your flax eggs by stirring together the flaxseed meal and water and letting the flax eggs "gel up" while you do the next step.
  2. In a large bowl, whisk all the dry ingredients together.
  3. Next, add the softened coconut oil and flax eggs and stir.
  4. Add water 1 tablespoon at a time until your dough sticks together- I used 3 tablespoons, but please do this 1 tablespoon at a time.
  5. On a parchment-lined baking sheet, roll or spread out the dough with your hands in whatever shape you'd like, keeping the crust about 1 inch thick throughout.

Making the Tart

  1. Preheat the oven to 375 degrees.
  2. Gently spread some ricotta over top, leaving a border around the edges as you would making pizza. If the dough is too fragile, use your hands to spread the ricotta.
  3. Wash and trim the asparagus, then in a single layer, spread the asparagus out over the ricotta cheese.
  4. Cut the shallot however desired and spread over top.
  5. Drizzle olive oil over the entire tart.
  6. Sprinkle generously with salt and pepper.
  7. Bake in the oven for 20-25 minutes until the asparagus looks tender and cooked.
    **NOTE: use medium thickness asparagus stalks. Too thin they will cook too quickly and too thick they won't cook enough
  8. Remove from oven and let it cool slightly before garnishing with microgreens and chives.
  9. Slice and serve!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Organic Golden Flaxseed Meal
    Organic Golden Flaxseed Meal
  • Almond Flour
    Almond Flour
  • Organic Coconut Flour
    Organic Coconut Flour
  • Cassava Flour
    Cassava Flour

Did you make this recipe?

Tag @healthylittlevittles on Instagram and hashtag it #healthylittlevittles

© Gina Fontana
Cuisine: American / Category: Main Course
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HEALTHY LITTLE VITTLES is a food blog created by certified health coach and published author, Gina Fontana, that focuses on gluten-free + vegan + plant-based recipes. Here you'll find simple, flavorful meals, many made in 30 minutes or less! All eaters are welcome, there is a little something here for everyone!

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Gina | Healthy Little Vittles
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Just imagine cauliflower wrapped in naan and then baked in the oven for crispy, bread-y, scrumptiousness! A naan hug, if you will 🤗
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Find the recipe on my blog! Clickable link in bio @healthylittlevittles
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Ingredients
2 flax eggs (2 tablespoons flaxseed meal + 5 tablespoons water)
1 cup Let's Do Organic Green Banana Flour from @edwardandsons
1/2 cup Let's Do Organic Tapioca Starch from @edwardandsons
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon cinnamon
pinch salt
2 bananas, ripe and smashed with a fork
1/2 cup plant milk 
1/2 teaspoon pure vanilla extract
1/2 cup maple syrup
1/4 cup peanut butter/sunflower seed butter (can use other nut butter if desired)

Cream Cheese Icing
1/2 cup vegan cream cheese
1/2 cup vegan butter, softened
2 cups powdered sugar
sprinkles

Preheat your oven to 350 degrees F. Combine the flaxseed meal and water in a small bowl and set aside. In a large bowl, whisk together all the dry ingredients. In a separate bowl, combine the mashed bananas, plant milk, vanilla, maple syrup, nut/seed butter, and flax eggs. Pour the wet ingredients into the dry and stir to combine. Don't over mix. Pour the batter into a greased loaf pan and bake for 50-60 minutes, until a toothpick comes out clean and the top of the bread is nice and golden. To make the icing beat the softened butter and cream cheese together until smooth, then add the powdered sugar a little bit at at time until the frosting forms. Allow the banana bread to cool completely before icing. Store covered on your counter for up to 3 days.
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Recipe is on the blog! Clickable link in bio @healthylittlevittles #healthylittlevittles
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You guys really loved these when I posted them a l You guys really loved these when I posted them a little while back so I decided to share this BEET HUMMUS HASH BROWN TOAST recipe on my blog! The beet hummus is so delicious topped with sautéed balsamic mushrooms, avocado, vegan parmesan cheese, and fresh microgreens 💗🌱 They make a great appetizer, lunch, dinner or even savory breakfast! Basically they are perfect any time of day. SWIPE to see a closeup! 👉🏻
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BONUS: use @strongrootsusa cauliflower hash browns for extra yum factor 😋
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Clickable link in bio @healthylittlevittles

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My blog contains affiliate links, which means I receive a percentage of the sale if you use the link to featured products to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so I greatly appreciate your support. Gina is a also a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by advertising and linking to amazon.com

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