Roasted garlic is so good! Often times I’ll throw in an extra head or two of garlic to roast and use throughout the week. The smaller cloves of roasted garlic can be challenging to remove so I usually use a chopstick or a seafood fork to remove the cloves. You could also make this tart in a square baking pan to accommodate the length of the asparagus spears.
I love that this recipe uses the crispy potatoes for a naturally gluten free crust! Other asparagus tart recipes often call for puff pastry which is not always easy to find or make in gluten free form.
There are plenty of options when it comes to adding meat to this gluten free asparagus tart. A breakfast tart would be great with cooked bacon, ham or sausage. Or serve grilled chicken and a green salad with this tart for a seasonal spring dinner.
If you can’t find fontina, any other soft, melty cheese such as Monterey jack, mozzarella, or Swiss will work. You could also try this tart with sweet potatoes instead of russet potatoes, or with Yukon or red potatoes. Just be sure the crust is cooked before adding the eggs!