I’ve recently learned from my trendsetter foodie friend Jez that “foraging” is all the rage right now.
For those of you who don’t know what foraging is, it’s the act of going out and finding food in the wild aka hunter/gatherers. Suuuper popular in the paleolithic era like a million years ago. That’s not even an exaggeration because I looked it up on wikipedia. It was literally a million years.
So foraging has made a comeback and it only took 10,000 years.
Last week Jez tells me she has some of these mystical foraged greens that I can have. Why would Jez give away aforementioned greens you ask? Turns out, foraged greens aren’t that edible. Foraged greens are actually just leaves. YES. Just furry, fuzzy, leaves and stuff. I kid you not, I opened the bag and I swear I saw a daisy in there, and yeah I know, I eat a lot of weird stuff but I draw the line at prom corsage fillers. I won’t even buy bagged spring mix so no.
Hearts of Romaine or starve!
Fun fact #2 about trendy leaves and stems: they don’t last when you leave them Ziplocked in a hot car for an hour while you “forage” for ice cream and paper towels.
All of those weeds ruined.
There I was, cold and alone in the aisle between the packaged herbs and salad dressings, lost without my secondhand foraged greens (bummer), forced to go out and rustle up some greens of my own. Luckily, I stumbled upon this magnificent bounty of asparagus and in that moment this recipe was born.
Ok so whatever, these weren’t traditionally foraged but I bought local so leave me alone.
Three Cheese Asparagus Tart
As of late the IG recipe repertoire has been seriously lacking in the breakfast department so it was about time I posted something to satisfy a vegetarian, gluten free, healthy eating standard while meeting a savory and crispy cheese laden fantasy.
Part one of this three part cheese fest is in the crispy, crusty crust area.
Part two is when you take more cheese and blend it with egg yolk and a sprinkle of cheese.
Then you smother the cheesy crusty parts with the cheesy saucey parts and top it with vegetables, foraged or otherwise attained.
Gently place your vegetable bounty atop the cheese.
I’m not sure why I’m writing with a shakespearian tone but it feels right.
Bake it. Slice it. Instagram it. Reheat. Serve.
- 1 c. Almond Meal
- 1/4 c. Parmesan & Asiago Cheese, shredded (I used a blend or you could do 1/8 of each)
- 1/4 c. Water, warm
- 2 eggs, separated (using 2 yolk & one white)
- 6 oz Feta (can sub half of feta for cream cheese if you are not all about that feta cheeseness)
- 2 tbsp Shredded Parmesan
- 1/8 c. Water, warm
- 1/2 tsp Garlic Powder
- 1/2 cup Onion, diced
- 1 tsp Cooking Oil of choice
- 12-14 Stalks Asparagus, trimmed
Preheat oven to 350° and coat tins with nonstick spray. Combine flour, cheese and water to form a dough ball. Separate into four sections and press into tart tins. Bake for 10-15 minutes while you whip up this filling.
Saute onion in tsp of oil until translucent. Set aside. In a food processor, combine feta, egg yolk, water, and blend until smooth. Add garlic powder, parmesan, and one beaten egg white (or eyeball half of the whites like I do).
Sprinkle onion onto tart crust. Spoon cheese filling into crust and smooth to the edges. Gently place trimmed asparagus on top and bake at 350° for 20 minutes or until set. Set oven to broil and place tins on the top rack for 5 minutes or until golden and bubbly. Serve immediately.
Gluten Free, Low Carb
This recipe is perfect for brunch and reheats or eats cold. Plus you can score asparagus at a farmer’s market and feel almost as cool as the hunters and the gatherers.
What other recipes would you like to see me make a healthy mockery of?