Asparagus Herb Tart (with a gluten-free almond flour crust)

I have a ton of fresh produce right now, both from my small container garden and from Circle M Farms CSA box. I really wanted to come up with something awesome to make combining a bunch of the neat things I have right now, and I came up with a tart. Quiches and tarts are a really great way to combine a lot of ingredients — they’re very versatile, can you can do almost any flavor combination you’d like. And they are pretty simple. To speed the process up even more, you could buy a pre-made crust. Then you just whisk together the eggs and milk, pour it in, cut up whatever veggies or herbs you happen to have and throw those in as well and bake!

Here’s the recipe for the one I made today. Super yum.

Asparagus Herb Tart
for the crust:
1 1/2 cups blanched almond flour
1/2 teaspoon sea salt
1 tablespoon or more of fresh herbs, I used a combo of fresh rosemary from my garden and lemon balm from the CSA box
1/4 cup grapeseed oil
1 tablespoon water

for the filling:
5 eggs
1/2 cup milk
sea salt and black pepper
a handful of sorrel leaves, shredded
2 garlic scapes, chopped
some red onion, diced
1 jalapeno, seeds removed, diced
1 chicken sausage, cut into small pieces (I had this leftover from grilling the other night and decided to throw it in)
7 asparagus spears, trimmed
some parmesan cheese, shredded

Combine the almond flour, salt and herbs in a large bowl.
Whisk together the oil and water in a small bowl. Pour wet ingredients into dry and combine.
Press mixture into a 9 inch tart pan. You might want to grease the edges of your tart pan; mine was a little trouble coming out. Bake for 10-15 min at 350; until golden brown. Let cool before filling.
Whisk together eggs and milk with a little bit of salt and pepper. Mix in the sorrel, scapes, onion, jalapeno and sausage bits. Pour into cooled crust.
Arrange asparagus spears in egg mixture, and sprinkle with parmesan cheese.
Bake for 30 minutes at 350.