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A delicious low carb and gluten free asparagus and goat cheese tart from Mellissa Sevigny of I Breathe Im Hungry

Asparagus, Leek & Pancetta Tart – Low Carb & Gluten Free

  • Author: Mellissa Sevigny
  • Yield: 8 servings 1x


This fantastic low carb tart is loaded with asparagus, buttery leeks, salty pancetta, and tangy goat cheese! Gluten free and perfect for brunch!



For the Crust:

  • 6 Tbsp butter, melted
  • 2 cups almond flour
  • 1/2 tsp Kosher salt
  • 1 tsp freshly grated lemon zest

For the Filling:

  • 4 oz pancetta, chopped
  • 1 cup thinly sliced leeks (white part only, be sure to rinse well!)
  • 2 Tbsp butter
  • 1 tsp Kosher salt
  • 1/4 tsp ground black pepper
  • 2 cups thinly sliced asparagus
  • 1 cup heavy whipping cream
  • 3 egg yolks
  • 2 oz soft goat cheese


For the crust:

  1. Combine all of the crust ingredients in a medium bowl and mix well.
  2. Press the dough into a 9 x 9 pan, 8 x 11 sheet, or a 9 inch springform pan about 1 inch up the sides.
  3. Bake the crust for 12 minutes at 350 degrees (F) until slightly golden.

For the filling:

  1. Melt the butter in a medium saute pan and add the pancetta, leeks, salt and pepper.
  2. Cook for about 8 minutes or until the leeks are soft and transparent.
  3. Stir in the asparagus and cook for 2 minutes.
  4. Arrange the asparagus mixture evenly over the pre-baked crust.
  5. Whisk together the heavy whipping cream and egg yolks in a small bowl until well combined.
  6. Gently pour the egg mixture over the asparagus ingredients.
  7. Sprinkle with the crumbled goat cheese.
  8. Bake at 350 degrees (F) for 25 minutes or until slightly firm.
  9. Serve warm or chilled.


Approx. nutrition info per 1/8th of tart: 423 calories, 40g fat, 5g net carbs, 9g protein

  • Category: Low Carb Appetizer Recipe
  • Cuisine: American

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