Spring has sprung and a gluten free asparagus and goats cheese tart

Spring has sprung, the grass has ris
I wonder where the boidies is?
They say the boidies are on the wing
That’s funny, I thought the wing was on the boidies.

Yes, spring has arrived in this Southern Hemisphere, slipping in and out admidst torrential rain and coolish days. Teasing us, then leaving us. With the tantalising promise that summer, in all it’s glory will soon be here.

Nothing says spring like an asparagus spear or two. Back in the good old gluten laden days, the Yak and I devoured many an asparagus tart made with puff pastry. Now the GF dust has settled, I am once again venturing into the whimsical world of pastry. GF styling it baby.

Thanks to the lovely ‘gf and me’ blog for their sour cream pastry recipe. I have provided a link to their original recipe below. This is purely a replica of theirs but I needed to add a dash of iced water, probably due to the difference in gluten free flour blends used. The sour cream in this pastry is banging. Having used it in my non GF pastry blends, it’s great to see it working here.

The pastry was light and crispy and The Yak has given this tart the big coeliac thumbs up. He is annoyingly endearingly asking me to make it again soon. Of course, you can use this filling in any regular gluten laden crust you desire.

This Meredith goats cheese was on special the other day and a free cheese cookbook was thrown in. Bonus! I have been loving on this cheese for quite a few years now. (It’s not illegal to love on a cheese, surely?) The experience of tasting this wee beauty at a farmers market years ago was surprising. It wasn’t all My Highland Goaty Oaty Oaty in your face but sweet, mellow and delicious.

This cheese is awash in golden fruity extra virgin olive oil with the herbaceous notes of thyme and garlic. Great in tarts, frittatas, fabulous tossed into a salad, thrown into a fritter batter or shmeared on a cracker or slice of fresh bread.


1 cup plain gluten free flour
1 tsp xanthum gum
1/2 tsp salt
113g (1/2 cup) unsalted butter, chilled and cut into small pieces
1/4 cup sour cream
1 tbl chilled water

Put flour, xanthum gum and salt into a food processor and pulse to combine.
Add the butter and pulse until the mixture comes together and forms pea sized balls.
Add the sour cream and pulse until the dough starts to hold together. You may or may not need to add the chilled water. I did.
Roll into a ball, cover with plastic and let rest in the refrigerator for at least 4 hours.
Preheat oven to 200C. Remove dough from fridge, let it sit for 10 minutes then place between two floured pieces of baking paper and roll out to the correct size to fit your tin. I used a 24cm loose bottom fluted tart tin. A rectangular one would be great. (I have misplaced mine.) Gluten free pastry can be very soft, don’t be surprised if you need to patch a few places.
Blind bake for 15 minutes. (This means lining the pastry with baking paper and placing beans or weights on it.)
Remove tart shell from oven, take out the baking beans then put back in the oven for another ten minutes.
The tart shell is then ready to fill.

2 tbl olive oil
1 onion, sliced
2 garlic cloves, crushed
2 eggs
100ml cream
2 bunches asparagus, washed and trimmed
6 cherry tomatoes, sliced
100g marinated goats cheese
Pepper and salt for seasoning

Sauté onions until soft for about ten minutes.
Add garlic and cook for 1 minute.
Let cool.
Beat eggs and cream, season with pepper and a wee bit of salt.
Place onions on bottom of blind baked tart and pour the egg and cream mixture over the onions gently.
Place the asparagus and tomatoes in an artistic (not so in my case) fashion. I did find it hard to squeeze the tomatoes in.
Break up the goats cheese and place on top. I dribbled a wee bit of the olive oil from the goats cheese jar over the asparagus. Season with black pepper and salt. (Remember the goats cheese is salty.)
Bake 20-30 minutes at 190C until egg is set and puffy and golden.
Serve with a salad, steamed green beans or whatever you fancy.

Pastry by gf and me, filling by Cheergerm



Just to note, there is no affiliation with Meredith Dairy, I just love their cheese.

32 thoughts on “Spring has sprung and a gluten free asparagus and goats cheese tart

    • It’s a really lovely cheese hey? I was really impressed with this pastry, being GF and all. The xanthum gum is a bit weird when you are working with the pastry (in the initial phases of patting it together to refrigerate, ie, you know the slightly slippery quality it gets?) but once it’s rested and you roll it out, it is totally fine and does it’s work keeping it all together. The pastry had a really authentic bite and quality. Would love to hear how it goes for you.

    • Thanks, was the best GF pastry I have made so far! Thanks to ‘gf and me of’ course! I think a good quality feta would be beautiful with a healthy dribble of EVO! Good old asparagus and tomatoes hey?

  1. Another snap on recipe ingredients this week! I couldn’t resist squares of Meredith’s for dinner, yours is far more elegant than mine though – looks absolutely delicious. And we finally had a lovely spring day in Melbourne today, I’m looking forward to complaining about it being too hot soon!

    • We really are on the same foodie inspiration path hey? It was super tasty and a wee a bit of work, but worth it. Yours looks lovely too. Goats cheese in pasta, yummo. Glad some spring has sprung your way…looking forward to complaining with you when we get too hot? What will we blog about then? Iced watermelon sorbets and mango slices? Bring it on…. 🙂

  2. Oh, this looks fantastic. Goat cheese and asparagus is a match made in heaven. But I’ve not found marinated goat’s cheese here, only marinated feta. We have lovely big logs of the fresh stuff, and I wonder if it would benefit from a day or two immersed in seasoned oil…

    • It’s a gorgeous combo. I have used marinated feta before which is also fab but I think some goats cheese chunks that have had a wee rest in good EVO, garlic cloves and fresh thyme would be the business!

  3. Oooh my!!
    I swear…it’s moments like this…
    Moments like this that I just wanna say F*ck it. I’m eating cheese. I’ll deal with the genocide my intestines will go through later.
    Great pictures, so jealous 🙂

    • You can’t eat cheese Madame Cake!!?? Noooooooo…… I will have to eat more, just for you. (I know it’s big of me but thats just the kind of girl I am…) Thanks, the Yak was getting pretty cranky when I was taking photos as he just wanted to eat the bloody thing. Ha ha…

  4. I do believe you have just written down the recipe for paradise in a pie. These ingredients, embraced by a flaky crust are as close to a peak over the pearly gates as one can hope for in this lifetime. You just feel better looking at it. And eating this would be nirvana.
    I may just take a quick shortcut tonight and use one of my GF freezer crusts. I have to start testing out those pie crusts before our American Thanksgiving rolls round.
    But I will surely be giving thanks and sending it southbound tonight after dinner for such a fabulous recipe.
    Cheers, little Cheergerm 😀

    • Hope you enjoy it! I did roll it quite thin to fit my tart tin but it held together well. Thanks again to gf and me for the pastry recipe. It made my coeliac hubby a very happy man. The goats cheese and asparagus were fantastic together.

  5. OMG, I’m lookin’ at your yummy pix and it’s rainin’ in my mouth! 🙂 we all love asparagus and any goat cheese(s)… glad to have come across your delicious blog, my very best and tons of inspiration… cheers! Mélanie, Toulouse, France => cheese & wine land! 🙂

    • Why thank you Melanie (sorry, can’t put the accent on your name) from the land of cheese and wine! Asparagus and goats cheese really are a match made in heaven. Thanks for popping in and taking a squiz at my wee blog. Have a great day. 😁

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