Gluten-Free Roasted Asparagus Tart

Ingredients

• For the crust:
• 1 cup white rice flour
• 3/4 cup freshly grated Parmesan cheese, omit if dairy-free
• 1/4 cup sweet rice flour
• 1/4 cup tapioca starch
• 1/2 teaspoon salt
• 2 ounces butter, chilled and cut into small pieces
• 1 large egg
• 1/4 cup ice water
• For the filling:
• 1 pound asparagus, trimmed and cut into 1-inch pieces, about 3 cups
• 2 teaspoons olive oil
• 5 large eggs
• 1/2 cup half and half
• Freshly ground black pepper
• 1/2 cup freshly grated Parmesan cheese, omit if dairy-free

Directions

1. Make the crust by placing the white rice flour, sweet rice flour, tapioca starch, cheese, and salt in a food processor. Pulse to blend everything, then stop the machine and add the butter. Pulse again until the butter is broken down and no big pieces are visible. Beat the egg with the water, pour it in, and process until the dough gathers into a ball.
2. Coat an 11-inch tart pan with a light mist of cooking spray. Break the dough into 1-tablespoon portions and arrange them as little balls around the edge of the pan, leaving about 1/2 inch between them. Put the remaining dough balls in the center, also with about 1/2-inch spacing. Press the dough across the bottom with your hand, then work it up the sides to make the crust. Use a measuring cup to firmly smooth the dough into the pan, cut away any extra at the edges with a sharp knife, and poke the bottom with a fork.
3. Cover the pan loosely with plastic wrap and freeze the tart shell for 45 minutes. As it chills, move the oven rack to the center position and heat the oven to 400 degrees F.
4. Toss the asparagus with the olive oil on a rimmed baking sheet. Once the oven is hot, roast the asparagus until it turns bright green, about 7 minutes. Take it out of the oven and let it cool.
5. Peel the plastic wrap off the tart shell, then bake the shell until it turns golden brown, about 25 minutes.
6. In a medium bowl, whisk the eggs with the half and half and black pepper. Set the baked tart shell on a rimmed baking sheet. Scatter the roasted asparagus evenly over the bottom, add the remaining cheese on top, and pour in the egg mixture.
7. Bake the tart until the filling is set, about 20 minutes. Take it out and let the tart rest for 5 minutes before serving. Refrigerate any leftovers.