A couple of weeks ago I made a savory cheese tart with asparagus from my mom’s garden. The crust turned out so well that I wrote up the recipe so I can make it again. I haven’t tried the crust without blind baking it first, so I recommend that method before adding filling or toppings.

1 cup super fine almond flour
1 cup grated Parmesan
2 oz frozen butter, grated
1 egg
1/2 tsp salt

Combine almond flour, grated Parmesan, grated butter, and salt in a mixing bowl. Using a pastry blender or fork, mash the flour into the butter and cheese until the dough looks like grainy sand. Add egg and stir until well combined. Press dough into pie pan, tart pan, or 12″ x 10″ baking sheet. Chill for 15-20 minutes in refrigerator. To blind bake: pre-heat oven 350°F and bake until light brown, 15-20 minutes. Remove from oven and add filling and return to oven until filling is cooked through and crust is golden brown, 20-30 minutes.