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, BEETS AND BLEU CHEESE
Make and share this Asparagus, Beets and Bleu Cheese recipe from Food.com.
Provided by Sayster
Categories Vegetable
Time 18m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Trim the asparagus, peel each stem and cook in boiling water just until it's firm to the bite, 2-3 minutes.
- Drain and chill in cold running water.
- Arrange the cold asparagus spears on a serving platter and pile the sliced beets on that.
- Mix the oil, beet juice and vinegar in a bowl and drizzle over the beets and asparagus.
- Garnish with some crumbled bleu cheese and a dusting of the chopped pecans. Serve right away.
Nutrition Facts : Calories 226.1, Fat 17.1, SaturatedFat 4.8, Cholesterol 14.2, Sodium 331, Carbohydrate 13.1, Fiber 4.5, Sugar 7.2, Protein 8.8
ASPARAGUS GALETTE WITH GOAT CHEESE
This asparagus galette could be an appetizer or a side dish, or you could top it with an egg and serve it as an entree. While I prefer to make my own whole wheat crust to add a nutty flavor, you could use a refrigerated crust instead. Cooking all vegetables before assembling the galette adds flavor and expels most of the moisture, so the crust gets crispy in the oven. If you want to save time, use caramelized onion jam instead of caramelizing the leeks. -Kellyn Kemmerer, Baltimore, Maryland
Provided by Taste of Home
Categories Side Dishes
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Place flours and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. While pulsing, add just enough ice water to form moist crumbs. Shape dough into a disk. Cover and refrigerate 1 hour or overnight., In a large skillet, heat 1 tablespoon butter over medium heat. Add leeks and 1 teaspoon salt; cook and stir until softened, 5-7 minutes. Reduce heat to medium-low; cook until deep golden brown, 25-30 minutes, stirring occasionally. Remove from pan to a large bowl., In the same skillet, heat oil and remaining 1 tablespoon butter over medium heat. Add mushrooms and remaining 1 teaspoon salt; cook and stir until reduced by half and crispy, about 20 minutes. Add to bowl with leeks., Meanwhile, in a Dutch oven, bring 8 cups water to a boil. Add asparagus; cook, uncovered, until the stalks turn bright green, 2-3 minutes. Remove asparagus and immediately drop into ice water. Drain and pat dry; add to bowl with leeks and mushrooms., Preheat oven to 400°. On a lightly floured surface, roll dough into a 12-in. circle. Transfer crust to a parchment-lined baking sheet., Crumble goat cheese over top of vegetable mixture. Spoon over crust to within 2 in. of edge. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with beaten egg. Bake until crust is golden brown and cheese is melty, 30-35 minutes. Let stand 5 minutes before cutting. Serve warm or at room temperature.
Nutrition Facts : Calories 308 calories, Fat 22g fat (12g saturated fat), Cholesterol 78mg cholesterol, Sodium 797mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 7g protein.
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
BEET, CHEDDAR, AND APPLE TARTS
Thinly sliced beets add beautiful color to these small tarts, which are just the right size for appetizers. Use store-bought puff pastry for the rounds.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Place pastry rounds on a parchment-lined baking sheet and prick all over with a fork. Divide half the cheese among pastry rounds. Top each with 2 to 3 apple slices. Tuck 2 to 3 beet slices among apple slices and top with remaining cheese. Season with salt and pepper and sprinkle with thyme. Bake until pastry is golden brown and slightly puffed, 13 to 15 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 303 g, Fat 20 g, Fiber 1 g, Protein 6 g
SAVORY BEET AND GOAT CHEESE TART RECIPE
Provided by BobLongo
Number Of Ingredients 6
Steps:
- Makes 8 servings Preparation time: 10 minutes Cooking time: about 35 minutes Heat oven to 450 degrees. In a large nonstick skillet, heat oil on medium-high. Add onions; cook and stir 15 minutes or until golden brown. Remove from heat. Unroll crust and place on ungreased baking sheet. Spread onions evenly over crust, leaving a 1-inch border. Arrange beets over onions and dot with goat cheese. Sprinkle with thyme. Fold about 2 inches of pastry edge over beets, crimping edges to fit. (Center will be uncovered.) Bake 20 minutes or until crust is golden. Slice into wedges and serve. Per serving: 255 calories, 7 grams protein, 15 grams fat (51 percent calories from fat), 7.3 grams saturated fat, 24 grams carbohydrate, 18 milligrams cholesterol, 240 milligrams sodium, 2 grams fiber.
SOUFFLéD CRAB & ASPARAGUS TART
This melt-in-the-mouth tart can be served as a main course, or as a brilliant starter for eight served with a green salad
Provided by Mary Cadogan
Categories Lunch, Main course
Time 1h35m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out pastry and line a 25cm tart tin. Line the case with greaseproof paper and fill with baking beans. Bake for 15 mins, then remove paper and beans and cook for 5 mins more. Trim off excess pastry. Reduce oven to 190C/170C fan/gas 5.
- Melt the butter in a non-stick pan, stir in the flour and cook for 1 min. Gradually add the milk, stirring all the time until the sauce is smooth and glossy. Add nutmeg, chilli and salt and leave to cool slightly.
- Flake up the crabmeat and add to the sauce. Blanch the asparagus for 3 mins, drain well and cool under cold running water. Pat dry with kitchen paper and scatter over the pastry case.
- Stir the egg yolks into the sauce. Whisk the whites until stiff, then fold into the sauce in 3 batches. Spoon into the tart case and sprinkle with Parmesan. Bake for 30-35 mins until puffed and golden.
Nutrition Facts : Calories 406 calories, Fat 25 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.18 milligram of sodium
ASPARAGUS AND BEET TART RECIPE
Provided by á-7976
Number Of Ingredients 11
Steps:
- 1 preheat the oven to 425. put the beets in a small baking dish and add about 1/2 inch water. cover with foil and bake until the beets are easily pierced with the tip of a knife, 1- 1 1/2 hours. remove the beets to a plate and let cool. wipe off the skins with a paper towel and slice into small wedges, set aside. 2. meanwhile, heat the butter in a med. skillet over med heat. add the onion, 2 tbsp. water, 1 tsp thyme, a big pinch of salt and a few grinds of pepper and cook, stirring occasionally, until the onion is tender and caramelized, 20-25 minutes. (add 1-2 tsp more water to the skillet, if needed) transfer the onion mixture to a food processor and puree until smooth. let cool. 3 roll out the puff pastry into a 9 x 11 inch rectangle on a sheet of parchment paper. transfer the dough on the parchment to a baking sheet. score a 1 inch border around the edge of the dough with a paring knife, brush the border with the beaten egg. spread the onion puree inside the border. 4. combine the beets, asparagus, olive oil, the remaining thyme, 1/2 tsp salt, and a few grinds of pepper in a bowl and toss to coat. arrange on top of the onion puree. 5 bake the tart until the dough is well browned and the asparagus is tender, 30-35 minutes. scatter the goat cheese and chives on top. serve warm or at room temperature.
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4/5 (14)Total Time 25 minsCategory CanapésCalories 322 per serving
- Unroll the puff pastry and cut into 6 equal rectangles. With a knife, carefully score a line all the way around each piece of pastry, 1cm in from the edge. Brush with the beaten egg. Put the pastry on the baking tray and bake in the oven for 5 mins.
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