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Hi.

Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Asparagus Tart with Bacon and Goat Cheese (Gluten/Grain/Egg/Sugar Free)

Asparagus Tart with Bacon and Goat Cheese (Gluten/Grain/Egg/Sugar Free)

This tart is so indulgent. Flaky crust, creamy goat cheese, and bacon..... You can also make it ahead and store in the fridge until you want to bake it. Perfect for a fancy breakfast or even dinner. Its always a crowd pleaser.

If you are eating keto or lower carb- just swap the crust out for another keto crust of choice as the filling itself is low carb/keto friendly!

Here are my available pie crust recipes: (They are all very good- the pillsbury is everyones favorite!)



Asparagus Tart with Bacon and Goat Cheese

Ingredients

  • Any of my pie crust recipes!

  • 8 oz goat cheese, room temperature

  • 5-10 asparagus spears (depending on how big they are), rinsed and hard bottoms trimmed

  • 6 strips bacon, fried and chopped

  • 1/4 tsp sea salt, divided

  • 1/4 tsp cracked pepper, divided

  • 1/4 tsp garlic powder, divided

  • 1 tsp extra virgin olive oil

Instructions

  1. Make the pie crust. Store the dough in the fridge (or freezer to hasten the process). This can also be made ahead.

  2. Fry the bacon. Drain, chop, and set aside.

  3. Cut the asparagus down the middle into several strips, or shave. Set aside.

  4. When the dough is ready to roll, follow the instructions and place in a tart pan. Refrigerate the dough in the tart pan for 20 minutes or freeze for 10 minutes so the goat cheese is easy to spread and won't rip the crust. Meanwhile, preheat the oven to 350. 

  5. Carefully spread the goat cheese about halfway up the tart.

  6. Sprinkle with 1/8 tsp sea salt, pepper, and garlic. 

  7. Arrange the asparagus and the bacon. 

  8. Sprinkle with 1/8 tsp sea salt, pepper, and garlic.

  9. Drizzle with extra virgin olive oil.

  10. Bake for 30 minutes or until crust is golden and the asparagus is soft.

  11. Serve warm.

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