Rustin Asparagus Quinoa Tart


– for the millet quinoa: mix

  • 2 1/2 cups water or vegetable broth
  • 1/2 cup millet
  • 1/2 cup quinoa ‐ rinsed well
  • 1 tsp salt
  • 2 tbsp sun dried cherry tomatoes with marinade
  • juice of 2 lemons
  • 2 tbsp fresh curly leaf parsley
  • 1 tbsp truffle oil
  • handful of fresh asparagus stalks, trimmed and cut in half

– for the tart crust

  • 1 1/4 cups all purpose gluten free baking mix
  • zest of 1 lemon
  • 2 tsp poppy seeds
  • 1 tsp sugar
  • pinch of salt
  • 1 stick (1/2 cup) cold vegan buttery sticks ( i used earth balance)
  • 1 ‐2 1/2 tbsp ice water

Serves: 10 – 12


to make the tart crust: in a medium mixing bowl combine gluten free baking mix through salt, mix well using a pastry cutter, 2 knives or a fork cut in the cold butter until pea size pieces form slowly add the ice water a tablespoon at a time working the water into the flour until a dough forms, use as much water as you need until the flour forms a ball when squeezed and holds it shape turn dough onto a piece of plastic wrap and tightly wrap the dough forming it into a disc as you secure the plastic wrap. allow to rest in fridge for at least 20‐45 minutes. preheat oven to 375* while the dough is resting prepare the millet quinoa. in a medium sauce pan bring water/broth to a boil‐ add millet and quinoa, cover and reduce heat to simmer. simmer for 15 minutes, turn off heat and allow to sit, with the cover on for an additional 10 minutes (do not lift the cover or else the steam will escape). once the quinoa millet has finished cooking stir in salt through parsley and mix well ‐ set aside. prep asparagus ‐ set aside. on a lightly floured surface (with gf baking mix) roll out tart crust into a 12inch in diameter rough circle (its rustic, not perfect) leaving a 4‐6 inch border add quinoa millet mixture to the center of the tart crust. layer asparagus in a pretty patter atop the quinoa millet. fold up the sides of the tart crust leaving the center exposed. drizzle the asparagus with truffle oil. bake in the oven for 30‐45 minutes or until the crust begins to turn a light golden brown along the edges and bottom. enjoy!