Dinner, Lunch, Recipes, Tart

Asparagus Rice Tart {gluten-free}

June 19, 2014

I’m so excited to finally share the recipe for this asparagus tart with you. I tested the recipe and took the pictures a very long time ago, when I was back at home in Austria over Easter. Yup, you heard me right….Easter! I think it’s never taken me this long to type up a post, but it was worth the wait. For sure!Asparagus Rice Tart {healthinspirations.net}

This tart combines two of my favorite things: asparagus and cheese. In addition to this heavenly combination, the crust is basically just rice and eggs, which is a delicious spin on an otherwise conventional quiche. And aren’t the pops of color from the radishes just the most beautiful thing ever?!

Asparagus Rice Tart {healthinspirations.net}

I know asparagus is one of those vegetables that can be hard to find when it’s not in season….at least in Austria it’s that way. So if you’re clueless about what to have for dinner this week I suggest you give this a go. Once you’ve cooked the rice it requires very little work and it’s easily one of the best new recipes I’ve tried in a while! And best of all, leftovers can be easily reheated the next day, or eaten at room temperature. It’s delicious either way!

Asparagus Rice Tart {healthinspirations.net}

Asparagus Rice Tart

serves 6 {make one 26cm tart}

This is a beautiful, fresh tart to serve for a lunch or dinner. Serve it with a crisp garden salad tossed in a light vinaigrette. The original recipe below calls for “Bergkäse” which translates to mountain cheese, and basically  means that the cheese was produced in the Alps. These cheeses tend to be hard in texture and strong in flavor. For this recipe I used an Austrian “Bergkäse” but a cheese that may be more widely available and similar in taste is Gruyère.


  • 200g jasmin rice
  • 110g “Bergkäse” {Gruyère would work will in this recipe}, grated
  • 5 large eggs
  • 500g asparagus
  • 4 large radishes
  • 100g cream
  • thyme, chopped + extra for decorating once cooked
  • a pinch of salt
  • pepper
  • butter for lining the tart dish


  1. Cook rice according to instructions on the pack and let cool completely.
  2. Preheat the oven to 200°C and line a 26-cm tart dish with butter.
  3. Whisk together 2 eggs, salt and 60g grated cheese and incorporate with with the cooked rice.
  4. Line the tart dish with the rice mixture. Make sure to press the mixture into the edges and into the bottom of the pan.
  5. Bake for 15 minutes, then take out the crust and change the temperature settings to 180°C.
  6. Prepare the asparagus: wash and cut of the brown bits from the bottom and if necessary peel the stems. Cut the asparagus into 4cm pieces. Wash the radishes and using a mandolin cut them into thin slices.
  7. Evenly arrange the vegetables into the pre-baked rice crust.
  8. Whisk together 3 eggs, 50g grated cheese, salt, pepper and thyme  and pour the mixture onto the vegetables.
  9. Bake the tart for 40 minutes, let it cool slightly. Serve with a fresh garden salad.

Recipe from Gusto Magazine June 2014

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  • Reply Kathryn June 20, 2014 at 9:59 am

    Love the idea of the rice crust – that’s so clever! This tart looks so delicious and I love the pink of the radish in the too. So pretty!

  • Reply Katie (The Muffin Myth) June 23, 2014 at 9:05 am

    This looks great, Antonia! I’ve got a tart on my blog that uses a brown rice crust and I love it! I try to eat as much asparagus as possible when it’s in season, so I’ll have to try and get my hands on some and make this while I still can. Yum!

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