Asparagus Prosciutto Tart (Gluten Free & Paleo!)- Print

Asparagus Prosciutto Tart

5 from 2 reviews





  • 3 tablespoons extra-virgin olive oil
  • 1 pound asparagus, trimmed and cut diagonally into1⁄2-inch pieces
  • Juice from 1 lemon
  • 2 cloves garlic, minced
  • 1⁄3 cup cashew cream (page 324)
  • 6 eggs
  • 1⁄2 teaspoon fine sea salt
  • 1⁄4 teaspoon freshly ground black pepper
  • 6 ounces thinly sliced prosciutto, cut into ribbons
  • 1 cup microgreens
  • 3 tablespoons chopped fresh chives


  1. Preheat the oven to 325°F. Lightly grease an 11 by 7-inch tart pan.
  2. To make the crust, combine the almond flour, egg, arrowroot, coconut oil, water, and salt in a stand mixer fitted with the beater attachment, or use an electric handheld mixer. Beat on medium speed until a loose dough forms. Gather the dough and press it into the bottom and up the sides of the tart pan. Bake for 15 minutes, or until the crust is golden on the edges. Remove the crust from the oven and increase the temperature to 375°F.
  3. To make the filling, heat 1 tablespoon of the olive oil in a skillet over medium-high heat. Add the asparagus and 1⁄2 teaspoon of the lemon juice and sauté for 3 minutes. Add the garlic and continue cooking for 2 minutes, or until the asparagus is crisp-tender.
  4. Spread the cashew cream on the bottom of the crust, then spoon in the asparagus mixture. Gently crack the eggs on top, spacing them out evenly. Sprinkle with the salt and pepper. Bake for 10 to 12 minutes, just until the egg whites are set and the yolks are still soft.
  5. Remove from the oven and sprinkle with the prosciutto, microgreens, and chives. Drizzle with the remaining 2 tablespoons olive oil and theremaining lemon juice. Serve immediately.


make it ahead Bake the crust and make the cashew cream the day before to save time during your party preparations. Store the crust tightly wrapped and the cashew cream in an airtight container in the refrigerator. Bring them out to sit at room temperature while you prepare the filling.

tidbits To make this suitable for Passover, substitute smoked salmon for the prosciutto.
If you can tolerate dairy, substitute crème fraîche for the cashew cream.

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