Summer

Gluten Free Broccoli and Asparagus Tart

by:
January 10, 2010
4
1 Ratings
Gluten Free Broccoli and Asparagus Tart
  • Serves 6 portions
Author Notes

I've been experimenting with this fantastic gluten free tart/pie crust and different ingredients. I use the same basic recipe, and change the veggies depending on what I have available at the time. I classified this as vegetable, rather than chicken, because you can easily leave the chicken out and make it a vegetarian (ovo-lacto) recipe. Plus, the veggies really dominate this dish. Please note that the crust recipe is not my own, but was taken from Recipe Zaar: http://www.recipezaar.com/Pastry-Recipe-for-Pie-Crust-Gluten-Free-214686, with only minor changes by me, to make it dairy-free. This is by far the best gluten free pie/tart crust recipe I have come across. —Holly

What You'll Need
Ingredients
  • Tart crust
  • 1 cup Rice flour
  • 1/2 cup Tapioca flour
  • 1/4 cup Potato starch
  • 1/4 teaspoon Salt
  • 2 teaspoons Xantham gum
  • 1/2 cup Vegetable oil
  • 1 Egg
  • 1 teaspoon Apple cider vinegar
  • 3 tablespoons Ice water
  • Tart filling
  • 1 bunch Broccoli
  • 1 bunch Asparagus
  • 2 Chicken breasts
  • 1 Onion
  • 6 Mushrooms
  • 10 ounces Goat cheese
  • 4 Eggs
  • 1 pinch Red pepper flakes
  • Salt and pepper
Directions
  1. Preheat oven to 375°F/190°C.
  2. Grease pie dish or deep tart dish. Prepare crust (I had to increase the ingredients for this deeper tart dish), and chill while you get the filling ready, which I did in two parts.
  3. Saute onions, then add mushrooms, chicken, and broccoli. I added the broccoli last, on top, so it would just steam a little and not get overcooked.
  4. Beat eggs, and grate cheese.
  5. Roll out the pie crust in the dish (since there's no gluten involved, you may need to press it into the pan with your fingers), and add the broccoli mixture. Pour half of the beaten eggs on top of broccoli, then add half of the cheese.
  6. Saute the asparagus, then add to the mixture. At this point, the tart dish should be almost full.
  7. Add the rest of the cheese on top, then bake for 30 minutes.
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6 Reviews

Holly
Holly January 12, 2010
This is such a tasty crust. It's hard to roll out, though, so I usually end up pressing it into the pan with my fingers.
 
Holly
Holly January 12, 2010
This is a great dish that you can easily reheat and take to work for lunch, too. It makes for great leftovers.
 
gluttonforlife
gluttonforlife January 12, 2010
Thrilled to see a good gf crust recipe! I will definitely try this out! Thanks!
 
Sodium G.
Sodium G. January 12, 2010
This looks like a delicious broccoli pot pie. Very excited to get cooking on this one for some cold night in the near future.
 
Holly
Holly January 11, 2010
In the US, it's pretty easy. I brought back three bags each of xantham gum and guar gum from my last visit.
 
Jules_Arg
Jules_Arg January 10, 2010
I will definitely try it! I just need to figure out where to find xantham gum.