Preheat oven to 375 degrees. Grease tart pan, like this one.

Combine the first 5 ingredients in the food processor and pulse to mix. Add the diced butter and pulse a few times through until butter is the size of peas and ingredients start to clump and hold together a bit. In a small bowl, whisk together the egg yolk and ice water with a fork. Add it to the dough slowly while pulsing until a dough ball forms. Do not over pulse; stop as soon as it begins to clump and there are nearly no flour bits left. Add more ice water only if needed (dependent upon your elevation and the weather etc…).

Remove dough from bowl and place on lightly floured surface ( using GF flour blend).  Roll the dough to about 1/8-inch thickness. Fill the tart mold with the dough and cut off excess.

Pre bake crust for 10-12 minutes or until about half baked. Remove and allow to cool for at least 5-10 at room temperature.

To prepare filling : 1. Potato: Peel and chop potato into 2-4” chunks. In a small saucepan, heat about 1 1/2 - 2 cups water on stove and bring to boil. Add potatoes, cover and simmer for 15-20 minutes or until soft when pierced. Drain and cool at room temp. 2. Asparagus + onions: Preheat oven to 400 degrees. Rinse asparagus and onions. Cut off just the base end of the asparagus. Place on baking sheet. Add rinsed onions to pan. Drizzle with oil and sprinkle lightly with sea salt. Roast for 15 minutes. Remove from oven and set aside. 3. Prepare béchamel, you can find the recipe here, it will make extra so you can use over the next week on everything!

Fill tart: 1. Spread béchamel evenly across tart base 2. Add potatoes 3. Add micro greens 4. Add feta  5. Add asparagus ( whole ) 6. Add onions (if using spring onions, whole is great) 7. Drizzle avocado oil and sprinkle with salt and pepper

Once tart is filled, cover lightly with foil as to prevent further browning of pre roasted veggies. Bake 20 minutes at 375 covered. Then uncover and increase oven temperature to 400 and bake for another 18-22 minutes. Remove and serve warm. Store any leftovers in an airtight container for up to 3 days.