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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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.
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.
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 😉 .
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!
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.
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!
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.
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!
Don’t forget to leave a review/comment and tag me on Instagram or Facebook with all your gorgeous Asparagus Shallot Tart creations!
**You will likely have leftover ricotta which can be stored in the fridge for up to 2 weeks.
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