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Gruyere Ricotta Asparagus Tart

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TGIF! Friday nights are pizza nights! ..Well, maybe more like tart night! But it’s still the same idea. It’s big enough to cut it up into slices and share with the whole family. You could even just change the toppings to make it more like a pizza flavor too! There are so many ways to do this dish. It is simply one of the best versatile meals to make. And it’s healthy, gluten free, and low carb! I was inspired by Martha Stewart’s Asparagus Gruyere Tart, but I made some tweaks to her recipe to make it mine and to make it suitable for a healthier lifestyle. I used some different ingredients and created a paleo low carb crust to go along with it.

And let me tell you something… this recipe for the crust is to die for! It is so super duper simple, low carb, and you can use it for so many things! Use this crust recipe for a pizza, for a tart, for a pie, for a cheesecake crust! So many options!

Further Food Nutritionist Commentary:

A bright Spring veggie, asparagus is not only delicious, but full of nutrients your body needs. Aside from the usual fiber and vitamin A that vegetables are known for, asparagus is also a good source of a compound known as glutathione, which helps break down carcinogens and protect against cancer. It also contains a good dose of vitamins B12 and folate, both of which can boost brain health and help prevent cognitive decline.

Since Gretchen uses almond flour instead of the usual wheat flour in this dish, it is also suitable for those with gluten intolerance or Celiac disease. This also adds a good dose of monounsaturated fats, fiber, and protein.

By Emily Cooper RD, LD

Gruyere Ricotta Asparagus Tart

  • Prep Time:15 minutes
  • Cook Time:30 minutes
  • Servings: 6

Ingredients

Crust Ingredients

2 cups almond flour
1/2 teaspoon salt
2 tablespoons coconut oil
1 large egg

Filling Ingredients

1 cup ricotta cheese
2 cups Gruyere cheese, shredded
16-20 asparagus stalks, steamed (I used small cut ones)
1 tablespoon of olive oil
salt and pepper

Instructions

1. In a mixer, blend all of the crust ingredients together in a mixer until well combined into a dough.
2. Roll out dough on to a cooking pan lined with parchment paper (makes it easier to take the crust off the pan when finished)
3. Preheat oven to 325 F and bake the crust for around 10 minutes. Then take out the crust to put on the toppings.
4. Spread the ricotta cheese over the whole crust surface.
5. Then cover all of the ricotta with the shredded gruyere cheese (as much cheese as you like)
6. Steam the asparagus then plunge them into ice cold water for a few seconds. Pat dry and toss in the olive oil and season with salt and pepper.
7. Next, layer the steamed asparagus stalks in a row right next to each other.
8. Finally, place the crust back into the oven for around 10-15 more minutes so that all the cheese as melted, the asparagus has darkened with some char, and the crust is golden.
Take it out, cut it up and serve

1. In a mixer, blend all of the crust ingredients together in a mixer until well combined into a dough. 2. Roll out dough on to a cooking pan lined with parchment paper (makes it easier to take the crust off the pan when finished) 3. Preheat oven to 325 F and bake the crust for around 10 minutes. Then take out the crust to put on the toppings. 4. Spread the ricotta cheese over the whole crust surface. 5. Then cover all of the ricotta with the shredded gruyere cheese (as much cheese as you like) 6. Steam the asparagus then plunge them into ice cold water for a few seconds. Pat dry and toss in the olive oil and season with salt and pepper. 7. Next, layer the steamed asparagus stalks in a row right next to each other. 8. Finally, place the crust back into the oven for around 10-15 more minutes so that all the cheese as melted, the asparagus has darkened with some char, and the crust is golden. Take it out, cut it up and serve

Nutrition Information

Per Serving:  Calories: 651; Total Fat: 54 g; Saturated Fat: 24 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 1 g; Cholesterol: 110 mg; Sodium: 563 mg; Potassium: 193 mg; Carbohydrate: 15 g; Fiber: 5 g; Sugar: 3 g; Protein: 34 g
Nutrition bonus: Calcium: 74%; Vit A: 24%; Iron: 17%; Vit C: 6%;
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Gretchen Otte Contributor
Gretchen Otte

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2 thoughts on “Gruyere Ricotta Asparagus Tart”

    1. Recipe Team

      Hi there. Thanks for the question. All our recipes show Serving size-it is listed on the top right of the recipe-right next to Cook time.

      Reply ↓

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