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Prep Time 30 minutes
Cook Time 25 minutes
Resting time 30 minutes
Servings 12 pieces

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

  1. 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.

  2. Set the dough to rest in the fridge for 30 minutes.

  3. Preheat oven to 425 degrees F. Prep a baking sheet with parchment paper.

  4. 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.

  5. 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.

  6. Fold up the edges of the dough and brush with egg wash. Sprinkle everything bagel seasoning over the edge of the crust.

  7. Bake for 25 minutes.

  8. Sprinkle with microgreens before serving.