What do you make when you come home late from work and you have no idea what you’re making for dinner? Well, I made this. I can’t even tell you why since I was tired and honestly, I hadn’t planned to make anything. I just knew the asparagus needed to be harvested and we had a lot of it. I also knew I’d just gotten some fresh feta and had half a recipe of gluten-free pie crust in the fridge leftover from making these delightful little pot pies the day before.
It turned out better than I could’ve imagined. In fact, it was SO good I ate it. I aspire to like asparagus but I never have. My family eats it but I … well, it just tastes so green. But this?! It was amazing. Even if you don’t like asparagus I encourage you to try it with feta. My motto:
Everything’s betta with feta.
Truth.
Gluten-free Savory Pie Crust recipe.
- ½ recipe gluten-free savory butter crust {recipe link above}
- Creamed feta recipe {below}
- Sautéed asparagus, about 15 spears
- Extra crumbled feta for sprinkling
- 1 Tbls. melted butter
- 1 tsp. garlic
- For the creamed feta:
- Combine 4 oz. cream cheese, softened, with 4 oz. of feta cheese. Mix well.
- Reserve for later keeping at room temperature.
- You will need another 2 oz. of crumbled feta to sprinkle on top of the tart.
- To prepare the asparagus:
- Trim to the soft part of the stem. This can easily be done by holding the asparagus at each end (below the head) and snapping in two. The stem should break at the point just above the woody stem. The fresher the asparagus the longer the tender part should be.
- Heat a cast iron pan over medium heat with a little bit of butter.
- Quickly saute' the asapragus until lightly browned and tender.
- Remove from heat and reserve.
- Prepare your crust by rolling out to the desired size and placing on parchment. Bake at 350˚ until just beginning to turn golden brown. Remove from oven and carefully spread the creamed feta evenly over the middle. Place asparagus on top of feta, trimming if necessary.
- Bake at 350˚ for another 10 minutes until feta begins to brown around the edges. Serve warm with garlic butter drizze.
- Garlic Butter Drizzle:
- Mix 1 Tbls. of melted butter with 1 tsp. minced garlic. Drizzle overtop of tart.