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, LEEK & GRUYERE TART IN TARRAGON SAVORY CUSTARD
Excellent recipe for brunch, also makes great leftovers and freezes well. Tastes delicious warm or at room temperature. I have also lightened the recipe at times by omitting the Gruyere cheese completely and also gotten excellent results with the same cooking time. The pie crust is worth the effort to make from scratch, although a pre-made puff pastry crust may also be used to cut prep time. The recipe was given to me by a friend, which I then modified.
Provided by Daisy D Petals
Categories One Dish Meal
Time 1h40m
Yield 1 Tart, 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Make pastry.
- Mix together flour, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with egg and gently stir with a fork (or pulse in processor) just until a dough forms.
- Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
- Make filling while pastry chills.
- Wash leek in a bowl of cold water, agitating water, then lift out leek and pat dry.
- Cook asparagus in a 4- to 5-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips (leave more stalk if asparagus is thin), then thinly slice stalks crosswise. Set 6 or so pieces of the asparagus aside for decoration, if you choose to.
- Heat butter in a 10- to 12-inch heavy skillet over moderately low heat until foam subsides, then cook leek with 1/4 teaspoon salt, stirring, until softened, 6 to 8 minutes. Stir in remainder of sliced asparagus and 1/4 teaspoon pepper and quickly remove from heat.
- Finish filling and assemble and bake tart.
- Put oven rack in middle position and preheat oven to 375°F.
- Roll out dough on a lightly floured surface with a floured rolling pin into an 11-inch round, then fit dough inside 10" tart pan, pressing dough against bottom edge and side of ring. Run rolling pin over top edge of ring to cut off excess dough.
- Whisk together cream, 2 eggs, tarragon, leeks and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon asparagus into shell, spreading evenly, then pour cream mixture over asparagus.
- Bake tart until filling is just beginning to set but still loose on top, 20 to 25 minutes. Scatter 6 or so asparagus tips set aside earlier over top, pressing lightly if necessary to help them settle into filling, then continue to bake until custard is golden and just set but still slightly wobbly in center, about 30 minutes more (custard will continue to set as it cools).
- Cool tart on baking sheet on a rack until warm, about 30 minutes. Loosen edge with a small sharp knife, then lift off flan ring. Serve warm or at room temperature, cut into wedges.
Nutrition Facts : Calories 441.6, Fat 35.9, SaturatedFat 21.6, Cholesterol 213.8, Sodium 458.9, Carbohydrate 23.2, Fiber 2.4, Sugar 1.9, Protein 8.7
ASPARAGUS & LEEK TART
Make and share this Asparagus & Leek Tart recipe from Food.com.
Provided by Kermit in Huntsville
Categories High In...
Time 44m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375F.
- Lay out 1 sheet of phyllo pastry then bush lightly with olive oil and some parmesan cheese.
- Repeat with remaining layers.
- With a sharp knife cut layers into 4 pieces.
- Snuggle pastry into 4 single serving casserole dishes (approx. 1 1/2 cup capacity).
- Refrigerate until ready to fill.
- To make filling slice the leeks into 1/4" rings and wash well then drain.
- Slice the asparagus into 1 1/2" pieces.
- Melt buttering in a large skillet over medium heat and cook leeks and asparagus until tender crisp, about 6 minutes.
- Remove from heat and set aside.
- In a large bowl stir together cheeses, sour cream, thyme and egg.
- Season to taste with salt and pepper.
- Spoon mixture evenly among the pastry shells and place asparagus & leeks on top.
- Place dishes on a baking sheet and bake for 18-20 minutes.
- Serve warm or cool.
Nutrition Facts : Calories 506.4, Fat 33.7, SaturatedFat 16.6, Cholesterol 124.7, Sodium 809.4, Carbohydrate 25.1, Fiber 2.5, Sugar 3.6, Protein 26.7
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 GRUYERE TART
This is from Canadian Living's Best Recipes Ever show. It is a great appetizer when you are looking for something a little different. I used the prerolled puff pastry for this, just unroll, and use the parchment to line your baking pan. It can be served warm or chilled.
Provided by Demelza
Categories < 30 Mins
Time 30m
Yield 1 tart, 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Blanch asparagus (just till it turns bright green) and chill in ice water.
- Unroll thawed puff pastry sheet on baking sheet.
- Brush with mustard, leave a 1" border.
- Lay asparagus spears on pastry, alternate ends so each cut will get tips as well as the stem.
- Sprinkle with cheese & pepper.
- Beat 1 egg with 1 Tbsp of milk, brush border with the egg wash.
- Bake at 450 for about 15 - 20 minutes, till puffed & pastry is browned.
- Cut down the middle through the asparagus spears, then across to make 8 or 10 pieces.
ASPARAGUS LEEK TART
I found this recipe in an Everyday Food Magazine and adapted it to my tastes. This is very good and I always make 2 and freeze the other.
Provided by Norelllaura1
Categories Lunch/Snacks
Time 1h15m
Yield 1 tart, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- To Make the Crust.
- Place flour in a large bowl and cut in butter with a pastry blender until mixture resembles coarse crumbs.
- Add ice water 1 Tbs. at a time, tossing with a fork just until mixture begins to hold together.
- Gather into a ball and flatten into a thick disk, wrap tightly with plastic and place in freezer for 15 minutes.
- Remove and flour surface and roll out into a 12-inch circle and fit into a 9-inch tart pan. Press against sides of pan to form a 1/4-inch rim above the side of the pan; cover and place in freezer for 15 minutes.
- Remove from freezer and line with foil and place 1 pound dried beans in bottom. Bake at 425 degrees F. and bake 12 minutes Remove foil and beans and bake 15 minutes until golden. Cool Completely.
- Filling.
- Spread asparagus on a large cookie sheet and drizzle with olive oil, roast at 425 degrees F. shaking well at least once 1/2 way through (about 10 mins.) until they are tender. Cool and transfer to a plate.
- In a large skillet over med.-high heat saute leeks, garlic, dill and pepper until softened (about 5-7 mins.) Transfer to a small bowl and cool.
- In a med. bowl, whisk together cream, eggs, and leek mixture and pour into crust. Arrange asparagus on top of cream mixture and sprinkle with cheese.
- Bake at 425 degrees F. until filling is set and golden on top. (about 30 mins). Cool on a wire rack for 30 minutes and serve warm or at room temperature.
Nutrition Facts : Calories 749.4, Fat 54.3, SaturatedFat 31.5, Cholesterol 263, Sodium 160.4, Carbohydrate 50.5, Fiber 4.3, Sugar 5.6, Protein 17.8
ASPARAGUS GRUYèRE TART
Steps:
- Preheat the oven to 400°F. On a lightly floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden, about 15 minutes.
- Remove the pastry shell from the oven, and sprinkle with the cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese, alternating ends and tips. Brush with the oil, and season with salt and pepper. Bake until the spears are tender, 20 to 25 minutes.
- Scoring the Dough
- Use a sharp knife to ensure that the edges rise evenly; pricking the center of the pastry with a fork keeps it from puffing up too high as it bakes.
ASPARAGUS CUSTARD TART
Categories Appetizer Side Bake Vegetarian Asparagus Phyllo/Puff Pastry Dough Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 17
Steps:
- Make pastry:
- Blend together flour, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with egg and gently stir with a fork (or pulse in processor) just until a dough forms.
- Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
- Make filling while pastry chills:
- Wash leek in a bowl of cold water, agitating water, then lift out leek and pat dry.
- Cook asparagus in a wide 4- to 5-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips (leave more stalk if asparagus is thin), then thinly slice stalks crosswise.
- Heat butter in a 10- to 12-inch heavy skillet over moderately low heat until foam subsides, then cook leek with 1/4 teaspoon salt, stirring, until softened, 6 to 8 minutes. Stir in sliced asparagus and 1/4 teaspoon pepper and remove from heat.
- Finish filling and assemble and bake tart:
- Put oven rack in middle position and preheat oven to 375°F.
- Line a baking sheet with parchment paper and put flan ring in center of baking sheet. Roll out dough on a lightly floured surface with a floured rolling pin into an 11-inch round, then fit dough inside flan ring, pressing dough against bottom edge and side of ring. Run rolling pin over top edge of ring to cut off excess dough.
- Whisk together cream, 2 eggs, tarragon, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly beat remaining egg with water in a small bowl and brush tart shell all over with some egg wash. Spoon asparagus mixture into shell, spreading evenly, then pour cream mixture over asparagus.
- Bake tart until filling is just beginning to set but still loose on top, 20 to 25 minutes. Scatter asparagus tips over top, pressing lightly if necessary to help them settle into filling, then continue to bake until custard is golden and just set but still slightly wobbly in center, about 30 minutes more (custard will continue to set as it cools).
- Cool tart on baking sheet on a rack until warm, about 30 minutes. Loosen edge with a small sharp knife, then lift off flan ring. Serve warm or at room temperature, cut into wedges.
- *Available at cookware stores and Bridge Kitchenware (212-688-4220; bridgekitchenware.com).
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 LEEK TART
I'm posting the recipe that I 'lightened' up..it did call for whipping cream. I also use dairy case pastry (I hate making pie crust lol).
Provided by katie in the UP
Categories Vegetable
Time 2h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees.
- Fit pre made pie crust into a 9 inch tart pan, with removal bottom (if you use the crusts that come rolled -- usually don't have to roll out creases).
- Press pastry into sides of pan, put into freezer for 15 minutes.
- Blind bake for 15 to 17 minutes until crust is golden, cool completely.
- Spread asparagus on a large jellyroll pan; spray with cooking spray and shake to get all sides, sprinkle with salt, roast until tender about 10 minutes.
- Cool and transfer to a plate.
- In a large skillet over med heat, melt butter. Add leeks, dill and salt (optional) cover and cook over med low heat until leeks have softened, 5 to 6 minutes.
- Transfer to small bowl.
- In a med bowl, whisk together milk and eggs, leeks and pepper.
- Pour unto crust.
- Arrange asparagus on top of milk mixture; sprinkle top with cheese.
- Bake until filling is set and golden on top, approx 30 minutes.
- Cool on a wire rack 30 minutes.
- Serve warm or at room temperature.
ASPARAGUS GRUYERE TART
From Everyday Food. This is very simple and works great as an appetizer. I have substituted swiss with good results.
Provided by JenPo
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400°. Roll the pastry into a 16-by-10 inch rectangle and place on a parchment-lined baking sheet.
- Lightly score the dough with a knife 1-inch from the edges to form a rectangular outer edge. With a fork, pierce the dough inside the edge at half-inch intervals. Bake until golden, about 15 minutes.
- Remove the pastry from the oven to scatter the cheese on top. Alternate the asparagus tip to end in a single layer on the cheese.
- Brush with oil and season to taste. Bake until asparagus is tender, which will take about 20 to 25 minutes.
Nutrition Facts : Calories 528.6, Fat 39.3, SaturatedFat 13.8, Cholesterol 42.9, Sodium 283.7, Carbohydrate 27.8, Fiber 0.9, Sugar 0.6, Protein 16.1
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 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.
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