FREE-FORM ASPARAGUS & POTATO TART
Top cheesy rough-puff pastry with soured cream, grated gruyère and seasonal vegetables for a rustic vegetarian lunch or light dinner
Provided by Sarah Cook
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 9
Steps:
- The morning before you make the pie, put the butter in the freezer - first wrap it in foil, which will help to keep it cold when you grate it later.
- To make the pastry, put the flour in a big bowl and mix in a good pinch of salt and the cheese. Using a coarse cheese grater, grate in the butter - try to hold it as little as possible so it doesn't warm up too much - and stir it in with a knife as you go. When all the butter is in, give it a final stir to make sure all the strands of butter are coated with flour, then quickly stir in 125ml of very cold water. Splash in a little more if it looks dry, then lightly bring the pastry together with your hands. Wrap in cling film and chill for at least 30 mins.
- Meanwhile, bring a big pan of water to the boil, then tip in the potatoes. Boil until just tender, then drain well, slice and allow to cool.
- Heat oven to 200C/180C fan/gas 6 with a baking tray inside. On a large sheet of baking parchment dusted with a little flour, roll out the pastry into a rough circle about 30cm wide, until the thickness of 2 x £1 coins. Brush the mustard over the pastry. Arrange the potatoes, asparagus and most of the gruyère in layers in the centre of the base, leaving a border of pastry that's roughly 5cm all the way around. Season and fold up the pastry edges to enclose the vegetables and cheese, pinching the edges to seal. Whisk together the soured cream and the egg with a little seasoning, then pour into the centre of the tart. Sprinkle over the remaining cheese and slide the tart onto the preheated baking tray. Bake for 30 mins until the pastry is golden and crisp. Eat just warm or at room temperature.
Nutrition Facts : Calories 510 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium
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 AND POTATO TART - JAMIE OLIVER
Make and share this Asparagus and Potato Tart - Jamie Oliver recipe from Food.com.
Provided by DrGaellon
Categories Breakfast
Time 45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375F (190C). Also, set a large pot of salted water to boil.
- Trim asparagus spears to fit into a rectangular tart pan (with removable bottom). Toss trimmed asparagus into boiling salted water for about 2 minutes to blanch.
- Boil potatoes for 12 minutes in salted water. Drain.
- While potatoes are boiling, layer phyllo into tart pan, leaving about 1" of dough overhanging the edge of the pan. Butter each sheet as it goes into the pan.
- Mash potatoes with Cheddar and Lancashire cheeses. Add salt and pepper to taste. Add nutmeg and cream. Add eggs and mix well. Pour into tart pan. Lay asparagus spears on top, alternating directions of tips. Brush top lightly with any remaining melted butter. Crimp overhanging phyllo up along edge of tart pan. Put pan on the lowest shelf of the oven for 15-20 minutes. Remove pan from oven and allow it to set for at least 15 minutes.
- Serve with a light salad of fresh spring greens.
Nutrition Facts : Calories 471.4, Fat 31.8, SaturatedFat 18.4, Cholesterol 165.5, Sodium 417.2, Carbohydrate 35.7, Fiber 3.2, Sugar 1.9, Protein 12
ASPARAGUS, HAM AND MASCARPONE TART
This is an easy main course that looks very pretty - adapted from a recipe found in a Delicious magazine . I made it for New Years dinner and it was very successful.
Provided by katew
Categories Savory Pies
Time 45m
Yield 8 tarts, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180 C, line 2 trays with baking paper.
- Cut each pastry sheet into 4 squares, then lightly score a 2.5 cm border around each square.
- Place squares on trays and chill.
- Melt butter in frypan and cook onion for 3 - 4 minutes.
- Finely chop ham in food processor.
- Add onion, mustard and mascarpone and pulse to combine.
- Season to taste.
- Spread mixture within pastry border on each square.
- Top with asparagus spears.
- Brush pastry borders with beaten egg.
- Bake 20 - 25 minutes till pastry is golden.
- Serve topped with parmesan.
OVEN ROASTED RED POTATOES AND ASPARAGUS
This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!
Provided by THREDDIES
Categories Side Dish Vegetables Asparagus Baked
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
- Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g
ASPARAGUS AND PROSCIUTTO RUSTIC TART
Easy but impressive, this cheesy rustic tart topped with prosciutto and asparagus spears will make you look like a pro, but only we'll know that anyone can make it.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 450°F. On lightly floured surface, unroll and stack pie crusts one on top of the other. Roll to 17x12-inch rectangle. Place on ungreased 18x13-inch baking pan.
- In large bowl, toss asparagus in oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
- In medium bowl, stir together mozzarella cheese, cream cheese, 1/2 cup of the Parmesan cheese, the sour cream, garlic, egg, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
- Spread cheese mixture evenly onto pie crust, leaving 1 1/2-inch border around edge. Arrange prosciutto strips on top of cheese mixture. Arrange asparagus, alternating tips to bottoms, on top of prosciutto. Fold edge of pie crust over filling all around, leaving asparagus uncovered.
- In small bowl, use whisk to beat egg yolk and water. Brush edges of crust with egg yolk mixture, and sprinkle with remaining 3 tablespoons Parmesan cheese. Bake 19 to 24 minutes or until edges are golden brown and asparagus is tender. Cool 15 minutes on pan on cooling rack.
Nutrition Facts : Calories 460, Carbohydrate 30 g, Cholesterol 105 mg, Fat 5, Fiber 1 g, Protein 15 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 1/2 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.
ASPARAGUS CUSTARD TART
This tart is unapologetically rich-there is puff pastry, Gruyere, goat cheese, and cream-yet the overall effect is one of lightness. It's a handy make-ahead addition to a festive spring brunch spread, but paired with a green salad, it also makes a satisfying supper on its own.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 3h
Yield Makes one 9-inch tart
Number Of Ingredients 9
Steps:
- Roll out puff pastry into a 14-inch square on a lightly floured surface; cut into a 13-inch round with a paring knife (use a bowl or a plate as a template). Transfer to a 9-inch round baking dish or a 5 1/2-to-6-cup deep-dish pie plate. Prick all over with a fork. Freeze until firm, about 30 minutes.
- Preheat oven to 350 degrees. Line tart shell with parchment and fill with pie weights or dried beans. Place on a baking sheet and bake until edges turn pale golden brown, about 40 minutes. Remove crust from oven and remove pie weights and parchment. Return crust to oven and bake until bottom is dry and golden brown, 5 to 10 minutes more. Let cool completely on a wire rack.
- Bring a medium pot of water to a boil and add 2 tablespoons salt. Add asparagus stalks and cook until crisp-tender, about 2 minutes. Transfer to a bowl of ice water; when cool, transfer to a plate and pat dry. Add asparagus tips to boiling water and cook 30 seconds. Drain and transfer to ice water; drain when cool. Pat tips dry and toss with oil in a bowl. Transfer stalks to a blender. Add eggs, cream, flour, and 1 1/4 teaspoons salt to blender and puree until very smooth.
- Pour custard into crust. Sprinkle with Gruyere and goat cheese and top with asparagus tips. Bake until edges of custard are puffed, top is golden brown, and center is set, about 40 minutes. (Tent with foil if necessary to prevent overbrowning.) Let cool on a wire rack 15 minutes before serving.
ASPARAGUS TART
From Canastota, New York, Mary Relyea shares this lovely tart. Its golden crust is filled with a delightfully light egg bake that includes asparagus spears and Gruyere cheese. Serve it as an impressive side dish or a meatless main course.
Provided by Taste of Home
Time 45m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cut 2 in. from the top of each asparagus spear; set tops aside. Cut stem ends into 3/4-in. pieces. In a small saucepan, bring water to a boil. Add the 3/4-in. asparagus pieces; cover and boil for 3-4 minutes. Drain and immediately place asparagus in ice water. Drain and pat dry. , On a lightly floured surface, roll out pastry into a 13-in. circle. Press onto the bottom and up the sides of an ungreased 11-in. fluted tart pan with removable bottom; trim edges. Place the blanched asparagus, 1/3 cup cheese and parsley in crust. , In a small bowl, combine the eggs, cream, salt, cayenne and nutmeg; pour into crust. Arrange asparagus tops over egg mixture. Sprinkle with remaining cheese. , Place pan on a baking sheet. Bake at 400° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 233 calories, Fat 15g fat (7g saturated fat), Cholesterol 132mg cholesterol, Sodium 326mg sodium, Carbohydrate 16g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.
POTATO ASPARAGUS BAKE
Many of my springtime menus include this dish, which can be made ahead, refrigerated and baked when ready.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 9
Steps:
- Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Meanwhile, cut the tips off asparagus spears; set aside for garnish. Cut stalks into 1-in. pieces; place in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 18-20 minutes or until tender. Drain asparagus and place in a food processor or blender. Cover and process until pureed; set aside. Drain potatoes; mash and set aside., In a large saucepan, melt 1 tablespoon butter; whisk in flour until smooth. Gradually stir in cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in asparagus pieced, mashed potatoes, salt and pepper. Transfer to a greased shallow 1-1/2 quart baking dish. Top with reserved asparagus tips., Melt remaining butter; lightly brush some over top. Toss bread crumbs, Parmesan cheese and remaining butter; sprinkle over casserole. Bake, uncovered, at 350° for 25-30 minutes or until lightly browned.
Nutrition Facts :
CRISPY AND DELICIOUS ASPARAGUS AND POTATO TART
Filo pastry can be bought in all supermarkets now, yet it often gets forgotten about. You can usually find it in either the fresh or the frozen pastry sections. Next time you're out shopping, pick some up - everyone should keep some at home because it's wonderful to use as a base for sweet and savory tarts, or to wrap around cheese or spiced meat fillings. It goes really crunchy when cooked, so it's great with softer things. For this recipe, I've used it to make a quick open tart - perfect for a picnic or a simple lunch with a salad. You could even make individual ones and serve them as starters.
Provided by Jamie Oliver
Categories main-dish
Time 1h5m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander.
- Preheat the oven to 375 degrees F.
- Get an ovenproof dish - I've used many different shapes and sizes. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1-inch hang over the edge. You want to get the pastry about 5 layers thick. Put a clean, damp kitchen towel over the top and put aside.
- When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Allow to rest for 10 minutes. Serve just as you would a quiche for a quick lunch or supper, with a salad.
- "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"
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