I suppose by some standards I've got a pretty boring life. Tabitha and I had a conversation the other day about writing blog posts and I realized that I've got Bible study, Jazz, reading, and cooking to write about. But with kids, countless numbers of animals and all of the activities involved in being a wife and mother Tab's got the more interesting life to write about.
Don't get me wrong, I love my life and thank God for it each and every day. But when you combine my pretty darn matter of fact life with my personality of few words, coming up with creative posts that make you want to read more can be challenging.
The good news is that this is a blog about food, and I've got plenty to say about that! So let me inspire you with some words about this beautiful asparagus tart.
I've got a weakness for all things vegetable, and spring vegetables are some of the best.
As kids we lived in Colville and our grandparents lived up on a hill overlooking town. Hiking down the hill behind their house you'd find wild asparagus growing amidst the buttercups and wildflowers.
Every time spring brings the asparagus back into the stores my thoughts go back to those childhood days.
In addition to my vegetable weakness, I've got a wee weakness for biscuits.
Raise your hand if you've got a similar weakness.
Biscuits are something I seldom have, and by seldom I.Mean.Seldom.
Like once a year seldom.
This tart became my excuse to enjoy biscuits in a "healthy" form. I think there's a rule that if you add vegetables to something it automatically becomes good for you, right??
Maybe not, but for the sake of this Asparagus and Meyer Lemon Tart I am going to abide by that rule.
The biscuit crust for this tart is all things that biscuits are supposed to be.
Soft and flaky with just the right amount of richness.
I added some hazelnut flour to the crust to add a little bit more texture and depth. If you don't have hazelnut flour, feel free to substitute with almond flour or more brown rice flour.
Last comes the Meyer lemons with their sweet flavor to brighten up the creamy roasted leeks and vegetal asparagus. As with the hazelnut flour, don't worry if you can't find Meyer lemons, regular lemons will work just as well.
This tart comes together quickly and is pretty enough for a spring brunch, but is perfect for a weekday dinner with leftovers for tomorrow's lunch.
Asparagus and Meyer Lemon Tart
1 1/2 cups brown rice flour
1/2 cup hazelnut meal or flour
1/2 cup tapioca flour
2 teaspoons baking powder
1 teaspoon xanthum gum
3/4 teaspoon salt
1/2 cup coconut oil, chilled
3/4 cup non-dairy milk
1/2 cup non-dairy cream cheese
zest of 1 Meyer lemon
2 tablespoons non-dairy milk
1/2 teaspoon garlic
12-15 asparagus spears
1 leek, sliced thin and roasted
1-2 Meyer lemons, sliced thin
Honey Lemon Vinaigrette
1 Meyer lemon, zest and juice
1 1/2 - 2 teaspoons honey or agave
1/2 teaspoon Dijon mustard
1/4 cup extra-virgin olive oil
salt and pepper, to taste
Combine the brown rice flout, tapioca, baking powder, xanthum gum and salt in a medium bowl.
Cut the coconut oil into the flour mixture using a pastry blender or your hands. Mixture should resemble small crumbs.
add the non-dairy milk and stir until just begins to hold together.
Place biscuit mixture onto a parchment lined baking tray and shape into a 1/4" thick rectangle.
Stir together the non-dairy cream cheese, zest, 2 tablespoons non-dairy milk and garlic. Spread cream cheese mixture onto the tart crust. Top with the roasted leeks, asparagus and Meyer lemon slices.
Bake in a 425 degree oven for 12-15 minutes or until crust begins to brown.
While the tart is baking whisk together the dressing ingredients.
Drizzle the tart with the Honey Lemon Vinaigrette before serving.