Fancy pizza, that’s what I call this. Yes, it is more effort than pizza, but it’s worth the time baking these days, especially if you’re trapped at home!
The crust is similar to the tart crust we made for our Peach Galette recipe, but this time we don’t use a pre-made gluten free flour. We use a mixture of rice flour, oat flour, and tapioca starch instead. I prefer this so I know exactly what ingredients are going into the recipe, and I also know the exact amounts of each ingredient.
To simplify the recipe, you can definitely use a pre-made flour, no shame in that!
If you want to go that simpler route, just replace those 3 dry ingredients mentioned with 1 ½ cup all purpose flour of choice. It will turn out just as good.
The best part about a savory tart is it can really be used as an appetizer, breakfast, lunch, dinner, or any other time of the day! It’s packed with asparagus and has an extra health boost from the addition of micro greens as a topping.
If you don’t have micro greens, you can switch to watercress or arugula. This is a topping, so any green that can be eaten raw works or even leave it out completely.
Also, if you hate asparagus, feel free to experiment with toppings! Possibly thinly sliced zucchini, mushrooms, or even eggplant. Let us know if you try something different and how it turned out. Make it your own!
Keep your prosciutto on your tart, not the floor,
Your favorite alternative chefs, K & T
Ingredients
Dough
- ¾ cup white rice flour
- ½ cup oat flour
- ¼ cup tapioca starch or arrowroot starch
- ¼ tsp salt
- ½ cup coconut oil solid
- ½ tbsp apple cider vinegar
- 8 tbsp cold water
Cashew Ricotta
- 1 cup cashews soaked in water for 2 hours
- 1 clove garlic
- 2 tsp lemon juice
- 2 tsp olive oil
- 1½ tbsp cashew milk
- ¼ tsp sea salt
Asparagus
Prosciutto
1 egg
Everything bagel seasoning
Microgreens (optional)
Instructions
-
Combine rice flour, oat flour, tapioca starch, salt, and coconut oil in a food processor. Pulse until you have small coconut oil grains. Pour mixture into a separate bowl and add cold water. Mix with your hands until you can form a ball. Wrap the dough ball in plastic wrap and flatten into a disc.
-
Set the dough to rest in the fridge for 30 minutes.
-
Preheat oven to 425 degrees F. Prep a baking sheet with parchment paper.
-
Roll out the dough into a rectangle between saran wrap. Spread a layer of the cashew ricotta across the dough. Leave about 1 inch around the edges, since the sides will be folded over.
-
Lay out a layer of asparagus. Brush asparagus with olive oil and season with salt and pepper. Place pieces of prosciutto on top of the asparagus. I ripped the meat in half and made little piles but you can sprinkle smaller pieces across the tart.
-
Fold up the edges of the dough and brush with egg wash. Sprinkle everything bagel seasoning over the edge of the crust.
-
Bake for 25 minutes.
-
Sprinkle with microgreens before serving.