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 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.
RATTAN DIRECT
Today, we're showcasing asparagus, a lovely ingredient that goes surprisingly well with egg, cream, and crisp pastry! A touch of Gruyere, or another nutty yet sweet cheese of its kind, pulls the whole thing together and creates an extra savory dimension. You will need 8 small, fluted tart tins, with the removable bases; 10 cm sounds small but they are just the right size! A rolling pin comes in handy, as does baking parchment when making this recipe, courtesy of the chefs at Rattan Direct. More of a visual learner? Click here to see a short how-to video! For more recipes from Rattan Direct, click here.
Provided by By Rattan Direct | September 5, 2017 5:00 pm
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- 1 Bring the pastry out of the fridge at least an hour before use. This is totally contrary to the old wisdom, but as it is on a roll it simply cracks otherwise. 2 Preheat the oven to 350F. This will suffice for both pastry and tarts; a big quiche would not perform in this heat but the little ones are fine. 3 Grease the tins lightly and roll out the pastry to about half its bought thickness. Cut into squares and press lightly into the tins. Leave enough pastry to come up over the edges. Fold the pastry over the edges and press down with your fingers to create an indent yet not cut through. This will prevent the pastry from shrinking. Broken off after baking, it also gives a nice neat edge. 4 Line the pastry with circles of paper and fill, right to the top, with baking beans of some description. Lay the whole lot on a baking tray (you will probably get more than eight out of the pastry and mix if you have enough tins) and place in the oven for roughly 15 minutes. They want to be a nice golden brown and cooked all the way through. 5 Bring the bases out of the oven, remove the beans and paper, and transfer to a wire rack to cool. 6 Meanwhile, bring a pan of water to the boil. Add salt once it has boiled. 7 Snap the tips of the spears at a length that will fit your little tarts. The raw trimmings will make a lovely soup so don't worry about waste. Each tart will take 4 or 5 tips. 3 would suffice if you need to stretch it. 8 Drop the tips into the boiling water for just 1 minute and then drain and refresh under cold water until chilled through. Set aside on kitchen paper to soak up any excess water. 9 Whisk the filling ingredients together and pass through a sieve to get rid of any stringy egg bits. Then season; don't be too generous with the black pepper. 10 Fill the tart cases with asparagus, then cheese cubes. Transfer the tarts to a baking tray (lined, just in case) and place on the oven shelf. Fill the tarts with the mix, taking care not to overfill and watch out for any gaps at the top of the pastry where it may leak. 11 Push the shelf carefully into the oven and close the door for about 15 minutes. You want the filling to only just be set; even slightly under-set as the egg will continue to set as it cools. Even serving warm, you won't want these oven-hot. 12 Serve the tarts warm or at room temperature, with or without a side salad.
CHEESY ASPARAGUS TART
Provided by Ree Drummond : Food Network
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium heat and add the butter. When the butter has melted, add the leeks, then sprinkle with salt and pepper and cook, stirring occasionally, until soft and golden brown around the edges, 8 to 10 minutes. Set aside.
- Preheat the oven to 450 degrees F.
- Unroll the two pie crusts and lay on a sheet pan so that the pieces overlap slightly. Trim the edges of the pastry where it rides up the sides of the sheet pan and press these trimmings into the bare areas so that you are left with a 10-by-16-inch pastry rectangle.
- Sprinkle over the fontina, leaving a 1-inch border, then top with the leeks. Dollop on the ricotta. Scatter the thyme and asparagus pieces over the ricotta and sprinkle with salt and pepper. Fold the uncovered pastry edge inwards to make a 1/2-inch border all the way around the tart, in the style of a galette.
- Whisk the egg with a splash of water in a small bowl. Brush it all around the pastry edge.
- Bake the tart until it is a deep golden brown, 15 to 18 minutes. (If the crust is browning too fast, reduce the heat to 425 degrees F.)
- Remove the tart from the oven, then allow it to sit for 5 minutes. Cut into pieces and serve.
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 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 MUSHROOM TARTS
Provided by Betty Rosbottom
Categories Milk/Cream Cheese Mushroom Appetizer Bake Sauté Easter Dinner Asparagus Spring Phyllo/Puff Pastry Dough Bon Appétit Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8
Number Of Ingredients 11
Steps:
- Roll out each pastry sheet on work surface to 10-inch square. Cut each into 4 squares. Using small knife, score 1/2-inch border (do not cut through pastry) around inside edges of each square. Arrange squares on 2 rimmed baking sheets. DO AHEAD: Can be made 1 day ahead. Cover and chill.
- Melt butter in heavy large skillet over medium-high heat. Add mushrooms; sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Sauté until tender and lightly browned, about 4 minutes. Transfer mushrooms to large bowl; cool 15 minutes. Add asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms. Mix in crème fraîche and cheese. DO AHEAD: Filling can be made 1 day ahead. Cover; chill.
- Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Mound filling atop pastry squares, leaving 1/2-inch plain border.
- Bake tarts 12 minutes. Reverse sheets. Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes longer. Transfer to plates; garnish with thyme sprigs.
- Sold at most supermarkets and at specialty foods stores.
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 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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