Creamy Asparagus Tart
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For the GF/crust: Combine Almond flour, garlic, thyme, And S&P
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Add wet ingredients: olive oil and water
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Stir until well combined
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Press dough into a 9 inch pie/tart pan
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Bake and then allow to cool while making custard filling
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Trim, chop, blanch and then pat dry your asparagus
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Add eggs, asparagus stalks, flour & salt to a blender or food processor
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Then add the cream
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Process until smooth
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Pour filling into Cooled shell
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Dollop with goat cheese
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Sprinkle with gruyere (or cheddar)
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Top with asparagus tips
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Bake for 35-40 minutes
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Allow to cool 15 min before you slice & enjoy!
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For full recipe see: https://www.oliveandmango.com/asparagus-custard-tart-with-a-gluten-free-crust/
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