Asparagus & Pumpkin Tart

Base:
400g of roasted pumpkin
100g of coconut flour
1 whole egg
2 tsp of guar gum

Filling:
1 whole egg
1/2 cup egg whites
2 bunches of asparagus, trimmed
3 large field mushrooms, peeled and roughly chopped
Salt & pepper to taste

Directions:

Preheat the oven to 350

Combine all base ingredients in a large bowl and mix into a firm dough.

Press the dough into the base of a lightly greased, non stick frying pan evenly using the back of a spoon, smoothing the dough up the sides of the pan.

Cook until the base rises from the pan. This should take around 5 minutes. Take the pan from the stove and place into the hot oven for a further 10 minutes.

Remove the pan from the oven and leave to cool slightly. Place the asparagus on the base and top with the mushrooms before whisking the egg whites and whole egg together and pouring on top.
Sprinkle with salt and pepper and return to the oven to cook through for a further 15 minutes.

Makes 6 serves.

Nutrition:
Calories: 159
Fat: 3.7g
Protein: 10.5g
Carbs: 19.1g (9.1g Net)
Fiber: 10g