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Keto Asparagus Goat Cheese Tart

Asparagus and Goat Cheese Tart

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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6
Course: Main Dish
Calories: 808
Ingredients Method

Ingredients
  

Crust
  • 6 tbsp butter melted
  • 2 cups almond flour
  • 1/2 tsp kosher salt
  • 1 tsp lemon zest freshly grated
Filling
  • 4 oz pancetta chopped
  • 1 cup leeks thinly sliced, white part only
  • 2 tbsp butter
  • 1 tsp kosher salt
  • 1/4 tsp ground black pepper
  • 2 cups asparagus thinly sliced
  • 1 cup heavy whipping cream
  • 3 egg yolks
  • 2 oz soft goat cheese

Method
 

Crust
  1. Combine all of the crust ingredients in a medium bowl and mix well.
  2. Press the dough into a 9 x 9 pan, 8 x 11 sheet, or a 9 inch springform pan about 1 inch up the sides.
  3. Bake the crust for 12 minutes at 350 degrees (F) until slightly golden.
Filling
  1. Melt the butter in a medium sauté pan and add the pancetta, leeks, salt and pepper.
  2. Cook for about 8 minutes or until the leeks are soft and transparent.
  3. Stir in the asparagus and cook for 2 minutes.
  4. Arrange the asparagus mixture evenly over the pre-baked crust.
  5. Whisk together the heavy whipping cream and egg yolks in a small bowl until well combined.
  6. Gently pour the egg mixture over the asparagus ingredients.
  7. Sprinkle with the crumbled goat cheese.
  8. Bake at 350 degrees (F) for 25 minutes or until slightly firm.
  9. Serve warm or chilled. Enjoy!