SPRING ASPARAGUS TART
Provided by Food Network Kitchen
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet. Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife.
- Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes. Let cool for 5 to 10 minutes and serve.
- Serve with lightly dressed greens.
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, 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 & 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 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.
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
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
ASPARAGUS TART
Provided by Florence Fabricant
Categories dinner, appetizer
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees. Roll out pastry, line tart pan with the pastry and cover the pastry with foil. Weigh down with dry beans or pastry weights. Place in the oven and bake 10 to 12 minutes, until the pastry looks dry. Remove foil and weights and continue baking until the pastry is golden, about 15 minutes longer. Remove pastry from the oven and increase oven temperature to 375 degrees.
- Melt butter in a skillet, add the onions and saute slowly until they are transluscent and tender. Snap the ends off the asparagus and peel them about half way up from the bottom. Cut the asparagus into half-inch-thick slices on a sharp slant. You should have about one cup of cut asparagus. Add to the skillet with the onions, toss in the butter and add the chives. Season with salt and pepper.
- Scatter the asparagus mixture in the baked pastry shell. Whisk the eggs and half and half together and pour into the shell. Sprinkle with the cheese. Place in the oven and bake until set and golden brown, about 40 minutes.
ASPARAGUS TART
Categories Appetizer Bake Vegetarian Parmesan Spring Tarragon Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F. Open crust on work surface. Press out any cracks. Rub with flour. Arrange dough, flour side down, in 9-inch-diameter tart pan with removable bottom. Press dough into pan.
- Fold excess dough border over to form double-thick sides. Pierce dough all over with fork. Bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375°F.
- Cook asparagus in pot of boiling salted water until just crisp-tender, about 4 minutes. Drain well. Place on paper towels. Mix half and half, eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange asparagus in spoke-of-wheel fashion in crust, tips toward edge and ends meeting in center. Pour custard over. Bake until tart puffs and top browns, about 35 minutes. Cool slightly.
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.
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 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.
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ASPARAGUS TART RECIPE - TODAY.COM
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4.4/5 (72)Category Breakfast,BrunchAuthor Laura Vitale
- 2. Roll out your puff pastry so it's about an inch bigger on all sides, then pierce the surface, leaving a 1-inch border all around the edges without piercing; place on the prepared baking sheet and set aside.
- 3. In a bowl, add the spreadable cheese and mix with a couple tablespoons of cream (or a touch more, if needed) to get it nice and creamy. Add the Parmesan and spread it on your prepared puff pastry, leaving the border empty. Lay your asparagus over the top, drizzle with some oil, add salt and pepper and brush the edges of the pastry with the egg wash.
CHEESY PUFF PASTRY ASPARAGUS TART - SIMPLY DELICIOUS
From simply-delicious-food.com
4.1/5 (43)Total Time 30 minsCategory Brunch, Lunch, Starter, VegetarianCalories 340 per serving
- To make the cheese mixture, combine the cream cheese, egg yolks, Parmesan, thyme, lemon zest, salt and pepper and mix well.
- Gently roll the puff pastry out into a large rectangle (to fit the baking sheet). Score a border around the edge (taking care not to cut all the way through the pastry).
- Spread the cream cheese mixture onto the puff pastry, staying within the borders then top with the asparagus and season with salt and pepper.. Brush the edges of the pastry with beaten egg.
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