ASPARAGUS AND CHEESE TART
Provided by Food Network Kitchen
Time 50m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Fill a large bowl with ice water. Bring about 1 inch of water to a boil in a large skillet. Add the asparagus; cook until bright green and crisp-tender, 2 to 5 minutes, depending on the thickness of the asparagus. Drain and transfer to the ice water to stop the cooking; drain and pat dry. Preheat the oven to 400 degrees F.
- Roll out the puff pastry into a 10-by-16-inch rectangle on a floured surface. Transfer to a parchment-lined baking sheet and prick all over with a fork. Bake until light golden brown, about 12 minutes. Let cool slightly on the baking sheet.
- Meanwhile, mix the fontina, comte, shallot, egg yolks, milk, nutmeg and a pinch each of salt and pepper in a bowl until combined. Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on the tart and bake until the cheese mixture is slightly puffy, 15 to 20 minutes. Sprinkle with the lemon zest. Serve warm or at room temperature.
ASPARAGUS TART
easy to do with plenty of flavour
Provided by jul34es
Time 1h10m
Yield Serves 6
Number Of Ingredients 0
Steps:
- place the flour in a bowl and add the spread.rub the spread into the flour with your finger tips,until the mixture looks like fine breadcrumbs.add 2 tbsp cold water and bring the mixture together into a ball.chill for 10 minutes.
- heat the oven to 200c/180c fan/gas 6.
- roll the pastry out onto a lightly floured surface and line a 9inchx1inch tart loose bottomed tin.chill for 10 minutes.
- blind bake the pastry case for 10 minutes.removethe baking paper and beans and return to the oven for a further 5 minutes.
- dry fry the pancetta strips until crispy and arrange in the bottom of the flan case.
- beat the eggs,creme fraiche and parmesan together.season well with black pepper and pour into pastry case.
- cut the asparagus spears in half and remove the woody stems.fan the spears out on top of the egg mixture.bake for 25-30 minutes until golden.
SHAVED ASPARAGUS AND GOAT CHEESE TARTS
This tart is a reminder of all things spring: fresh asparagus, mint leaves, lemon and peas. All of these perennial favorites come together in a delicious starter that's perfect for the time when asparagus is at its best.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
- Carefully unfold thawed sheet of puff pastry. If necessary, use rolling pin to flatten any edges and smooth out dough. Using knife or pizza cutter, cut puff pastry into 6 even rectangles. Prick pastry rectangles with fork. Place rectangles on cookie sheet a few inches apart. Brush with beaten egg.
- Bake 10 to 12 minutes or until puffed and golden brown. Place cookie sheet on cooling rack to cool at least 10 minutes.
- Meanwhile, in small bowl, mix cheese, cream and lemon peel; stir well. In medium bowl, mix shaved asparagus, peas, lemon juice, olive oil, salt and mint. Spread 1 tablespoon cheese mixture on center of each cooled pastry rectangle. Top with asparagus mixture; sprinkle with pepper.
Nutrition Facts : Calories 320, Carbohydrate 23 g, Cholesterol 40 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Tart, Sodium 260 mg, Sugar 2 g, TransFat 4 g
ASPARAGUS, GOAT CHEESE AND TARRAGON TART
Because you don't have to make your own crust, this gorgeous asparagus-striped tart is so easy it almost feels like cheating. But it's not. It's just simple yet stunning, effortlessly chic and company-ready. As there are so few ingredients in this recipe that each one makes an impact, be sure to buy a good all-butter brand of puff pastry. If you can manage to serve this tart warm, within an hour of baking, it will be at its absolute best, with crisp pastry that shatters into buttery bits when you bite down and still-runny cheese. But it's also excellent a few hours later, should you want to get all your baking done before your guests arrive. If tarragon isn't your favorite herb, you can use chives, basil or mint instead. And if you can manage to trim all the asparagus to the same length, this tart will be especially neat and orderly looking.
Provided by Melissa Clark
Categories weekday, pies and tarts, appetizer
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.
- On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about 1/8-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
- Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.
- Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.
FONTINA ASPARAGUS TART
This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised...your guests will be vying for the last tasty slice. -Heidi Meek, Grand Rapids, Michigan
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry., On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes., Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.
Nutrition Facts : Calories 142 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 202mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
ASPARAGUS GOAT CHEESE TART WITH TARRAGON
Categories Blender Egg Bake Vegetarian Goat Cheese Asparagus Spring Shower Tarragon Gourmet
Yield Serves 4-6 as a Luncheon or Supper Entrèe;8 as a First Course
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll out pastry into a 16-inch square and fit into an 11-inch tart pan with a removable fluted rim. Roll a rolling pin over top of tart to trim pastry flush with top of rim. Chill pastry shell while making filling.
- Preheat oven to 425°F. with a baking sheet on lowest rack.
- In a small skillet, cook scallions in butter with salt to taste over moderate heat, stirring, until softened, about 1 minute, and cool.
- In a steamer set over boiling water, arrange asparagus slices and top with reserved tips. Steam asparagus, covered, until crisp-tender, about 2 to 3 minutes, and drain well, reserving tips separately.
- In a blender, blend eggs, goat cheese, milk, and salt with pepper to taste. Add tarragon and pulse custard to combine.
- Spread scallions and asparagus slices in pastry shell and arrange reserved tips decoratively on top. Pour custard slowly over vegetables.
- Bake tart in pan on heated baking sheet in oven 15 minutes. Reduce temperature to 375°F. and bake tart until set, about 8 minutes. Transfer tart in pan to a rack.
- Remove rim of pan and serve tart warm or at room temperature.
ASPARAGUS AND GRUYERE TART
I love the nutty flavor of gruyere cheese and this recipe sounds absolutely delicious. How can you go wrong with puff pastry, asparagus and gruyere cheese - YUM!!! I found this recipe on the web and I plan to try it as soon as I can get my hands on some fresh asparagus.
Provided by DailyInspiration
Categories < 60 Mins
Time 35m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Roll out the puff pastry sheet to a 16 x 10 inch rectangle. Score a line around the puff pastry 1 inch from the edge. Brush the mustard around the inside of the cut. Sprinkle the cheese over the mustard. Arrange the asparagus in a single layer over the cheese. Season with salt and pepper. Brush the outside inch of the pastry with the oil. Bake in a preheated 400 degree oven until the asparagus is tender and the pastry is golden brown, about 15-25 minutes.
Nutrition Facts : Calories 346.6, Fat 23.8, SaturatedFat 7, Cholesterol 23.8, Sodium 1835.8, Carbohydrate 21, Fiber 6.2, Sugar 2.1, Protein 15.8
ASPARAGUS & CHEESE TART
Bring together seasonal British flavours in this springtime quiche
Provided by Good Food team
Categories Buffet, Lunch, Main course
Time 1h40m
Yield Cuts into 8 slices
Number Of Ingredients 7
Steps:
- Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
- Heat oven to 180C/fan 160C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 mins, then line the pastry case with baking paper, fill with beans and cook for 15 mins. Remove the beans and paper, then return the pastry case to the oven for 10 mins.
- Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.
Nutrition Facts : Calories 329 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium
ASPARAGUS GRUYERE TART
Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
- Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.
ASPARAGUS, GOAT CHEESE AND WALNUT TART
Early spring is when the asparagus start peeking their heads up out of the ground screaming "eat me, eat me". I usually break off the tops and devour them right in the garden- when they are freshly grown they taste wonderful that way (not like the ones in the market that have been around awhile). This savory tart is perfect for friends stopping by for tea, or for taking to a potluck.
Provided by That Napa Chicken R
Categories Savory Pies
Time 35m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F. Roll pie dough to fit a 9-inch loose-bottomed quiche pan. Line pan with pastry; prick base with fork and chill for 30 minutes.
- Fit a piece of foil into the the pie pan and fill with dried beans or rice. Blind bake for 15 minutes. Remove foil and beans and bake for 15 minutes longer, or until crust is a light golden brown.
- Place asparagus on a plate; sprinkle with water. Cover loosely with microwavable plastic wrap. Cook on HIGH power for 3 minutes. Let cool slightly. Cut into 1-inch pieces. Set aside.
- In a medium skillet and saute the onion until soft. Pour the onions, walnuts and asparagus into the prepared pie crust.
- Place cheese, eggs, milk, vinegar, salt pepperinto your blender. Process until smooth. Pour this mixture over the asparagus in the pie pan.
- Bake for 15 to 20 minutes, or until cheese filling is just set (Don't overbake, you want the filling to be moist and tender).
- Serve warm or at room temperature.
Nutrition Facts : Calories 102.2, Fat 7.5, SaturatedFat 1.4, Cholesterol 63.4, Sodium 231.3, Carbohydrate 5.4, Fiber 1.8, Sugar 1.7, Protein 4.7
ASPARAGUS AND GRUYèRE TART
Steps:
- Make crust:
- Roll out pastry dough on a floured surface into a 15 1/2-inch round. Transfer to pizza pan by rolling dough around rolling pin and unrolling it across pan. Trim edge just enough to make even, then fold over and pinch to form a 1/2-inch-high, double-thick side. Prick bottom of shell all over with a fork and chill until firm, at least 30 minutes.
- Preheat oven to 375°F.
- Line shell with foil and fill with pie weights or raw rice. Bake in middle of oven until sides are firm, about 20 minutes. Remove foil and weights carefully and bake shell until golden, about 10 minutes more, then cool.
- Prepare filling while shell cools:
- Layer asparagus on a steamer rack, sprinkling each layer with kosher salt to taste. Steam, covered, over boiling water until completely tender but not mushy, about 8 minutes for green asparagus or 12 for white, then transfer to a bowl of ice water to stop cooking. Drain well and pat dry with paper towels.
- Whisk together cream, eggs, 1/2 teaspoon kosher salt, and nutmeg, then season lightly with pepper. Pour custard evenly in tart shell.
- Top filling and bake tart:
- Sprinkle custard with two thirds of cheese, then arrange spears in custard, tips out (like the spokes of a wheel). Sprinkle remaining cheese over top.
- Bake tart in middle of oven until custard is set, about 20 minutes.
- Then broil tart 2 to 3 inches from heat until golden, 1 to 2 minutes.
CHEF JOHN'S ASPARAGUS TART
As long as you're pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I'll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 40m
Yield 1
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
- Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
- Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.
- Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
- Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
- Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.
Nutrition Facts : Calories 795.4 calories, Carbohydrate 58.8 g, Cholesterol 40.5 mg, Fat 56.6 g, Fiber 4 g, Protein 14.6 g, SaturatedFat 19.5 g, Sodium 869.3 mg, Sugar 3 g
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- Bring a large pot of water to a boil. Line a baking sheet with paper towels. Add the asparagus and blanch for 30 seconds then immediately remove them from the water and arrange them on the paper towel-lined baking sheet to cool.
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- Remove the pastry from the oven and sprinkle it with the shredded gruyere and Parmesan cheeses then arrange the blanched asparagus spears on top of the cheese, trimming any ends as needed to fit across the pastry. Brush the entire pastry and asparagus with the olive oil then sprinkle it with salt and pepper.
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