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 Gluten & Egg Free Cheesy Asparagus Tarts

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 portion   g Total Servings:  

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides
  g
%
Saturated / Saturé g
%
+ Trans / Trans
 g
Cholesterol / Cholestérol
  mg
%
Sodium / Sodium
  mg
%
Carbohydrate / Glucides
 g
%
Fibre / Fibres
 g
%
Sugars / Sucres
 g
Protein / Protéines
 g

%
Vitamin A / Vitamine A
%
Vitamin C / Vitamine C
%
Calcium / Calcium
                                      %
Iron / Fer
%
Niacin / Niacine
                      %
Thiamine / Thiamine
%
Riboflavin / Riboflavine
%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts U.S.
Per   portion   g Total Servings:

Amount Per Serving
Calories
  Calories from Fat

% Daily Value *
Total Fat
  g
%
Saturated Fat
  g
%
+ Trans
 g
Cholesterol
  mg
%
Sodium
  mg
%
Total Carbohydrates
 g
%
Fiber
 g
%
Sugars
 g
Protein
 g

Vitamin A   % • Vitamin C  %
Calcium  % • Iron  %
Thiamine  % • Riboflavin  %
Niacin  % • Folate  %
* Based on a 2000 calorie diet


Prep time

20 mins
Cook time

40 mins
Total time

60 mins

Ingredients

2 packages Kinnikinnick Tart Shells (480 g) 

2 tbsp olive oil (30 g)

½ leek - chopped (44 g)

2 cups asparagus - cut into ¾" pieces/blanched (560 g)

2 tbsp chives - chopped (7 g)

2 tbsp fresh parsley - chopped fine (6 g)

1 tsp chili flakes (2 g)

2 garlic cloves - minced (7 g)

½ tsp salt (2 g)

½ tsp pepper (1 g)

2 tbsp Kinnikinnick All Purpose Flour Blend (26 g)

1½ cups whipping cream 33% (336 g)

¾ cup grated parmigiano reggiano cheese - reserve ¼ cup (60 g)

Optional: garnish with fresh chives
gluten-free dairy free cheesy asparagus tart

Directions

Tart Shells

  1. Preheat oven to 375°F (190ºC).
  2. Place Kinnikinnick Tart Shells on baking tray in a single layer (leave in tart foil). Let thaw 15 minutes.
  3. Pierce bottom and sides with a fork to prevent air pocket from forming.
  4. Bake tart shells in preheated oven for 15 minutes. Remove tart shells from oven. Set aside to cool completely. 

Filling

  1. In a large skillet, heat olive oil. Sauté leeks, blanched asparagus, chives, parsley, chili flakes, minced garlic, salt and pepper (approx. 5 minutes)
  2. Slowly add Kinnikinnick All Purpose Flour Blend and mix until vegetables are coated with flour.
  3. Stir in cream. Continue stirring until mixture thickens (approx. 3 - 5 minutes).
  4. Add ½ cup grated cheese. Mix until cheese has melted.
  5. Remove from heat and set filling aside.
gluten-free diary free cheesy asparagus tarts

 Assembly

  1. Fill baked tart shells with Cheesy Asparagus Filling. 
  2. Top with reserved grated cheese.
  3. Return to preheated oven and bake for 10 minutes. The filling should be golden brown and heated through.
  4. Garnish with optional fresh chives and serve warm.

Yields 24 tarts


Tips & Variations

  • This appetizer freezes well. Prepare and fill tart shells. Freeze prior to last bake. Bake from frozen state on baking tray at 375ºF (190ºC) for 15 - 18 minutes. Check filling is heated through.

 

 

Stock up your pantry

Tart Shells

Tart Shells

Weight: 240g
Qty/Pkg: 12
7.6 cm, 3"

Gamechanger. Melt in the mouth flaky tart shells await your sweet or savoury fillings. Tarts, quiches, mini-pies & whatever you can dream up. So versatile. Keep some in the freezer for surprise guests.

All Purpose Flour Blend Retail Bulk

All Purpose Flour Blend Retail Bulk

Weight: 4 x 454g/ 16oz. Gross Wt 2.13 Kg, 4.69 lbs

It's better in bulk. Use as one-to-one replacement for regular flour in your favourite recipes. Keep a box handy in the pantry. And keep your old cookbooks. VEGAN.

All Purpose Flour Blend

All Purpose Flour Blend

Weight: 454g/ 16oz
Qty/Pkg: By Wt.

Use as one-to-one replacement for regular flour in your favourite recipes. Keep a box handy in the pantry. And keep your old cookbooks. VEGAN.