What can I say about this recipe? Wow, exceeded my expectations to say the least! So, so, delicious! I was flipping through the cooking channels the other day, when I saw a recipe from Everyday Food, - for their original recipe, please check here.
Their recipe called for layers of Phylo pastry. I made this with my pizza/calzone dough, not knowing how it would turn out. If you like crispy, crunchy, toasty...you will love this! With Asparagus season here, I can't get enough of Asparagus recipes...so if you have any you want to share, please do!
1 recipe for gluten free Calzone/Pizza dough (I will rewrite the recipe below)
1 1/2 lbs. fresh Asperagus, or about 14 spears, ends trimmed
1/2 of a jumbo onion, sliced
6 strips of bacon, diced, cooked crisp
1 1/2 cups grated Swiss Gruyere Cheese
1 cup grated aged cheddar cheese
1 cup Tapioca Starch
2/3 cup Sorghum Flour
1/2 cup Brown Rice Flour
1/2 cup Cornstarch
1 tsp. baking powder
1 rounded tsp. Xanthan Gum
1 rounded tsp. honey
2 tsp. Yeast
1 cup warm water
2 tsp. Apple cider vinegar
2 tsp. Olive Oil
To prepare the dough:
In a bowl add the honey and warm water, stirring to dissolve the honey. Sprinkle in the yeast, cover with a clean towel and set aside to proof. In a medium sized bowl, combine the dry ingredients, whisking well.
In a smaller bowl, whisk up the egg well. Add in the apple cider vinegar, olive oil and whisk to mix. Once the yeast has proofed, add the egg mixture to the yeast, stirring to combine. Add the wet ingredients to the dry, mixing to incorporate. Then using your hands knead a bit shaping into a ball.
Preheat the oven to 400 degrees. Using parchment paper, roll out the dough into a rectangle about 11X13 in size, creating a small edge on all sides. Prick the dough with a fork throughout the dough. Transfer the parchment paper and dough onto a baking sheet. Bake for 15-20 minutes, then remove from the oven and let rest about 10 minutes. Then sprinkle on the cheeses.
Meanwhile, heat up a frying pan on medium heat. Cook the bacon until crisp, then transfer to a paper towel lined bowl. To the pan add in the sliced onions, sauteing to caramelize, about 8-10 minutes.
Sprinkle the onions throughout the tart, then sprinkle on the bacon, distributing evenly. Snap off the ends from the asparagus, and, place into a large bowl. Drizzle with olive oil, salt and pepper, tossing to evenly coat. Then spread the asparagus over the tart.
Bake for 15-20 minutes, or until the asparagus is tender/eldente. Let sit for 10 minutes before cutting into slices.