Gluten Free Asparagus Tart

Perfect Gluten-Free Quiche Base (Non-Crumbly & Crisp)

Ingredients

1¼ cups (150g) gluten-free plain flour blend (choose one that includes xanthan gum, Edmonds GF, Rice flour or similar)

¼ teaspoon salt

½ teaspoon xanthan gum

115g (½ cup) cold unsalted butter, diced

1 large egg yolk

2–3 tablespoons cold water

Optional: 1 teaspoon apple cider vinegar or lemon juice (for tenderness and elasticity)

Instructions

1. Mix the dry ingredients. In a large bowl, whisk together the gluten-free flour, salt, and xanthan gum.

2. Rub in the butter. Add the cold diced butter. Use your fingertips or a pastry cutter to rub until the mixture resembles coarse breadcrumbs with a few pea-sized bits of butter remaining.

3. Add egg yolk and water. Stir in the egg yolk. Add cold water a tablespoon at a time until the dough comes together into a soft, slightly tacky ball (gluten-free pastry needs a bit more moisture).

4. Chill the dough. Flatten into a disc, wrap, and refrigerate for at least 30–45 minutes. This helps hydrate the flour and firm up the butter, making it easier to roll.

5. Roll out carefully. Place the dough between two sheets of baking paper and roll to about 3 mm (⅛ inch) thick. Peel off the top layer, flip it into your tart or quiche tin, and gently press it into the corners. Patch any cracks with extra dough.

6. Blind bake

   • Chill again for 10–15 minutes if you can.

   • Line with baking paper and fill with baking beads or rice.

   • Bake at 190 °C (375 °F) for 15 minutes.

   • Remove paper and weights; bake another 8–10 minutes until dry and lightly golden.

7. Cool slightly before adding your quiche filling and baking as usual.

8. Don’t skip chilling — it’s key for structure and smooth rolling.

9. If your dough cracks, press it back together — gluten-free pastry is forgiving that way.

10. Add a tablespoon of almond meal or finely grated parmesan for even more flavour and strength.

11. For dairy-free: Substitute butter with a firm dairy-free block

For the filling:

1 bunch of asparagus, trimmed and cut into 3–4 cm pieces

1 red capsicum (bell pepper), finely sliced

1 yellow or orange capsicum, finely sliced

1 small brown onion, finely diced

1 tablespoon olive oil or butter

5 large eggs

¾ cup (180 ml) unsweetened coconut milk

¼ teaspoon salt

Freshly ground black pepper

¼ teaspoon nutmeg

¼ cup grated parmesan, feta, or dairy-free cheese alternative

Fresh herbs (chives, basil, or parsley) to garnish

Instructions

1. Preheat oven to 180 °C (350 °F).

2. Prepare the vegetables

   • Heat olive oil or butter in a pan.

   • Sauté the onion until soft (about 3 minutes).

   • Add the sliced capsicum and asparagus and cook another 3–4 minutes until just tender.

   • Remove from heat and let cool slightly.

3. Make the filling

   • In a bowl, whisk together eggs, coconut milk, salt, pepper, and nutmeg until smooth.

   • Stir in cheese

4. Assemble the quiche

   • Spread the cooked vegetables evenly over the pre-baked crust.

   • Pour the egg mixture over the top.

   • Give the tin a gentle shake to distribute evenly.

     
     

5. Bake for 30–35 minutes, or until the centre is just set and lightly golden on top.

   (A slight wobble in the centre is fine — it will firm up as it cools.)

   
   

6. Cool slightly before slicing. Let it rest for 10 minutes before serving to make clean slices.