Asparagus Artichoke Tart With Quinoa Crust Gluten Free Recipe 455

ASPARAGUS ARTICHOKE TART WITH QUINOA CRUST GLUTEN FREE RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees F. • Coat a 9-inch pie plate generously with cooking spray. To prepare crust, combine cooked quinoa, pesto, Parmesan and egg in a bowl. Stir until blended. Firmly press the mixture along the bottom and up the sides of the prepared pie plate using the back ofa spoon. Bake for 15 minutes, then remove from the oven. • Increase oven temperature to 400 degrees F. • Stearn asparagus until barely tender (see tips, below). Set aside and allow to cool slightly while preparing the filling. In a medium bowl, whisk the eggs, salt, pepper and milk together. • To assemble the tart, place the goat cheese along the bottom of the prepared crust. Add the artichoke hearts on top, then finish by placing the asparagus in a ·'spoke" pattern. Pour the milk and egg mixture over the asparagus. Bake at 400 degrees for 10 minutes. Reduce the oven temperature to 325 degrees F without opening the oven. Continue baking an additional 35 to 40 minutes or until set. Cool IO minutes before serving. Sprinkle with julienned basil and serve cut into wedges. • Quick Tips • 1. RealisticaJ!y, 1 thought this dish might be a hard sell for my children. I created a separate pie for them that had the same crust, but I filled it with shredded mozzarella and the egg filling and baked it with the other pie. It was essentially a cheese pie (see the pie in the foreground, second photo from top). What kid doesn't like that? I made a separate one since we had rriends over for dinner. Had it been just the four of us, I would have made 1/3 of the pie for the kids and the other 2/3 in the way described above. They ate the revised version in a . flash and asked for seconds. And then thirds. • 2. To get 2 cups cooked quinoa, start with I cup dry quinoa. Rinse it well, then place it in a saucepan with a tight-fitting lid. Add 2 cups of water, then bring it to a boil. Allow it to boil rapidly for 5 minutes. then remove from the heat and cover it. Allow it to sit undisturbed for 15 minutes. All the water should be absorbed and the quinoa should be fully cooked. You will have enough to make the crust and just a bit leftover for a salad or side later in the week. • 3. The easiest way for me to cook the asparagus for this dish is to rinse it in cold water, place it on a plate. cover it and microwave for about 2 minutes. It will be crisp-tender and ready to' add to the dish. Preparation time: 30 minute(s) Cooking time: I hour(s) 15 minute(s)

ASPARAGUS, GOAT CHEESE AND TARRAGON TART

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.

HEAVENLY QUINOA WITH ASPARAGUS (GLUTEN-FREE AND VEGAN)

Steps:

• Saute 3 cloves of garlic with onion in olive oil in small deep pan until fragrant.
• Add red bell pepper and red pepper flakes briefly.
• Add quinoa and cover with broth.
• Add lots of paprika and turmeric, to taste, with a big pinch of dried basil and salt.
• Cover and let simmer ~ 25 minutes.
• While quinoa cooks, rinse asparagus and break off the woody ends where they snap naturally.
• In separate frying pan, heat oil and begin to saute asparagus.
• About a minute before asparagus reaches desired doneness, add remaining garlic, finishing with it mostly raw (Flash-heat spinach here).
• Serve asparagus cut on top of quinoa and enjoy!

ASPARAGUS TART

Steps:

• Preheat the oven to 400°F. Line a large baking sheet with parchment paper and set aside.
• Use a rolling pin to gently roll the thawed puff pastry into a 10"x14" on a floured surface or silicone mat. Transfer to the prepared-lined baking sheet.
• Use a sharp knife to lightly score a smaller 8.5"x12.5" rectangle (leaving about a 1 1/2" border from the edge on all sides) into the dough, making sure not to cut all the way through down the dough. Use a fork to prick the inside of the scored rectangle.
• Add the grated cheeses in the scored rectangle.
• Arrange the asparagus spears crosswise in a single layer on top of the cheese. Season with salt, black pepper and Italian seasoning. Brush the edges of the pastry with oil (or the egg wash).
• Place the baking sheet into the oven and bake the tart for 15-20 minutes, watching carefully until the pastry is golden and cooked through.Remove from the oven and sprinkle with chopped parsley.
• Allow to cool for 5 minutes before slicing and serving.

ASPARAGUS AND BABY ARTICHOKE QUINOA SALAD

Steps:

• Peel the leaves from the artichokes until you get to the paler tender inner leaves. Cut the top third off and discard and cut the artichoke in half.
• Heat the oil in a pan.
• Add the artichoke hearts and saute until tender, about 6-8 minutes.
• Add the quinoa and broth, bring to a boil, reduce the heat and simmer, covered, until the quinoa is tender, about 15-20 minutes.
• Mix everything and serve

ARTICHOKE-ASPARAGUS SALAD

Steps:

• Cook artichoke hearts as directed on box; drain. Immediately rinse with cold water; drain.
• In large glass or plastic bowl, mix artichokes, asparagus and mushrooms. To make dressing, in tightly covered container, shake oil, lemon peel, lemon juice, chives, mustard and salt until well blended. Pour dressing over salad; toss to coat. Cover and refrigerate at least 2 hours.
• Remove vegetables from dressing with slotted spoon; reserve dressing. Arrange vegetables on lettuce on each of 6 plates. Garnish with olives. Serve with reserved dressing.

QUINOA AND ASPARAGUS

Steps:

• Melt butter in 12-inch skillet over medium heat. Cook onion and carrot in butter 1 to 2 minutes, stirring occasionally, until crisp-tender. Stir in quinoa. Cook and stir 1 minute.
• Pour 1 cup of hot broth over quinoa and add seasoning packet. Cook uncovered about 5 minutes, stirring occasionally, until liquid is absorbed. Stir in asparagus. Reduce heat to medium-low and cover. Cook 15 to 20 minutes longer, adding broth 1 cup at a time and stirring frequently, until liquid is absorbed; remove from heat. Stir in remaining ingredients.
• *For softer grains increase broth and cooking time.

WARM ARTICHOKE & ASPARAGUS SUMMER SALAD

Steps:

• When the artichokes are trimmed, find a pan wide enough to hold them in a single layer. Squeeze in juice from a lemon half and half-fill with cold water. Add 2 tbsp olive oil, the spices, thyme, vinegar, artichokes and a generous pinch of salt. Bring to the boil, then lower the heat and simmer for about 15 mins until soft. Turn off the heat and allow to cool (see tips, below).
• Prepare the asparagus. First, cut off the woody ends, then use a swivel blade peeler to trim the ends, rotating them as you go so they end up the same thickness as the tips.
• Bring a large pan of salted water to a rolling boil. Cook the asparagus for 2 mins, then drain and tip straight into heavily iced water. Leave until completely cool, drain again, then set aside.
• To make the dressing, heat 2 tbsp olive oil in a frying pan , then gently cook the red onion for 5 mins until soft. Turn off the heat stir in the spring onion and chives, then tip into a jug. Drizzle the rest of the oil and the vinegar into the dressing, then season to taste.
• Get the vegetables ready. Drain the artichokes, then cut each into 6 wedges. Slice each asparagus on the angle into 3 pieces.
• Wipe out the dressing pan and heat the remaining olive oil. Fry the asparagus with some seasoning until shiny and starting to colour, then scoop onto a plate. Place the pan back on the heat, then cook the artichoke wedges until they start to brown. Turn off the heat and you are ready to plate up.
• Spoon a puddle of dressing into the centre of each plate. Balance the pieces of asparagus up against each other to circle the dressing. Arrange the artichokes among the asparagus so they're evenly distributed over the plate. Scatter over the salad leaves and drizzle over the remaining dressing.