This simple savoury tart not only looks fabulous, it tastes amazing and is a great way to show off asparagus spears in the most beautiful way. We've teamed roasted asparagus with garlic, dill, lemon zest and the hero ingredient, homemade labneh. Labneh is a soft cheese made from straining homemade yogurt. It takes a bit of time but requires minimal effort and delivers a delicious, tangy, creamy cheese that can be used in many different ways. Using it to fill a tart creates a fresh tasting summer dish to enjoy with a crisp salad or compliment a festive celebration.
Roasting asparagus is super easy and quick and brings out its best. The stalks stay vibrant, the tips get a little crispy and the flavour becomes concentrated.
We have used a buttery, grain-free, SCD friendly, almond flour crust however, any savoury tart crust or pastry can be used in its place. If you have a favourite, feel free to switch it out.
The ends of asparagus can be tough and woody. The best way to figure out where to trim your asparagus is to take a stalk and bend it. Wherever the stalk snaps is where the tender part starts and the tough part ends.
This simple savoury tart not only looks fabulous, it tastes amazing and is a great way to show off asparagus spears in the most beautiful way. We've teamed roasted asparagus with garlic, dill, lemon zest and the hero ingredient, homemade labneh.
Grease a ‘loose base’ tart pan (approx. 28 x 18 cm) with butter or coconut oil. Set aside.
In a large bowl whisk the almond flour and salt.
Make a well in the centre then add the egg and melted butter or coconut oil.
Stir with a spatula to form a ball of dough.
Almond flour is very short and will not behave like traditional baking flour. Do not attempt to roll it, instead, use your fingertips to evenly press the dough into the bottom of the pan, then up the sides. If the crust seems a bit thinner in certain areas, simply take some dough from the thicker areas and press it where needed. Make sure the dough is pressed well without cracks and joins.
Use a fork to poke holes in the bottom of the crust
Bake for 10-12 minutes. The crust should be a very light golden brown. The base may have swollen while it cooks. It will flatten as it cools.
Allow the crust to cool completely before filling.
Combine the dripped yogurt cheese, herbs, salt and pepper in a bowl then stir thoroughly to incorporate. Set aside in the fridge until the crust and asparagus are cool.
Drizzle with oil then add the crushed garlic and salt then toss to coat
Bake at 180 °C (350°F) for 10-15 minutes depending on the thickness of the asparagus spears or until the asparagus is easily pierced through with a fork.
Spread the cheese filling into the tart case then top with the roasted asparagus. Pour the pan juice and roasted garlic on top.
Sprinkle with the lemon zest and a little extra chopped dill.
Slice with a serrated knife.
Keep refrigerated. Asparagus and labneh tart will last for up to 1 week.
If you made this tart, be sure to leave us a comment, or tag a photo using #luvelelife on Instagram.