EASY ASPARAGUS TART WITH GOAT CHEESE
Fill store-bought puff pastry with goat cheese and pecorino then top with spears of asparagus for an easy, but dramatic, tart. Perfect for weekend brunch or light weeknight dinner.
Provided by Sarah Wharton
Categories Brunch Appetizer Snack Lunch Side Dish Breakfast
Time 55m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven and thaw the pastry: Place a cookie sheet on a rack in the center of the oven. Heat oven to 400˚F or according to puff pastry package instructions. Remove puff pastry from freezer and let stand at room temperature while you make the filling.
- Bake: Remove the hot cookie sheet from the oven and add the parchment with the tart; return the cookie sheet to the oven. Bake the tart until golden brown and flaky, 30 to 35 minutes.
Nutrition Facts : Calories 218 kcal, Carbohydrate 8 g, Cholesterol 84 mg, Fiber 2 g, Protein 13 g, SaturatedFat 7 g, Sodium 352 mg, Sugar 1 g, Fat 15 g, UnsaturatedFat 0 g
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.
GOAT CHEESE AND ASPARAGUS CROSTINI
Provided by Valerie Bertinelli
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat a grill pan over medium-high heat and preheat the broiler.
- Drizzle the asparagus with some of the olive oil. Toss to coat and then sprinkle with salt and pepper. Place on the grill pan and cook until tender and grill marks form, 3 to 5 minutes per side, depending on the thickness of the asparagus. Remove, let cool slightly and cut into 2- to 3-inch pieces, about the size of the bread.
- Brush the bread on both sides generously with oil and place on a baking sheet. Rub the garlic all over one side of each slice. Broil until golden and crispy, 2 minutes per side. Remove and let cool slightly.
- Slather some of the goat cheese on the garlicky side of each piece of bread, then top each with 2 to 3 pieces of the grilled asparagus and a few of the cherry tomatoes. Return to the oven just until the cheese is melted and warmed, about 2 minutes.
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, 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.
SAVORY ASPARAGUS STRATA
Steps:
- In a large skillet, heat oil over medium-high heat. Add asparagus, mushrooms, garlic salt and 1/4 teaspoon pepper; cook and stir 3-4 minutes or until asparagus is crisp-tender., Place half of the bread cubes in a greased 13x9-in. baking dish. Top with asparagus mixture, goat cheese and remaining bread., In a large bowl, whisk eggs, milk, thyme, salt and remaining pepper. Pour over top; sprinkle with Parmesan cheese. Refrigerate, covered, overnight., Preheat oven to 350°. Remove strata from refrigerator while oven heats. Bake, uncovered, 50-60 minutes or until a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Meanwhile, prepare sauce mix according to package directions. Serve with strata.
Nutrition Facts : Calories 362 calories, Fat 20g fat (8g saturated fat), Cholesterol 218mg cholesterol, Sodium 740mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 2g fiber), Protein 17g protein.
HERBY ASPARAGUS & BACON TART
An open puff pastry pie of seasonal greens, mint, chives and parsley with a creamy mascarpone base
Provided by Sarah Cook
Categories Lunch, Main course
Time 1h
Yield Serves 4 as a starter or 3 for lunch
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry to about 15 x 30cm, the thickness of a £1 coin, and trim the edges. Transfer to a lightly floured baking tray. Score a 1cm border, making sure you don't go all the way through the base. Prick all over the base with a fork, brush the edges of the tart with beaten egg and bake for 15 mins.
- Meanwhile, heat the oil in a small pan and fry the lardons until golden and crisp. Mix the ricotta, mascarpone, lemon zest, herbs and half the Parmesan in a bowl with salt and lots of black pepper.
- Remove tray from the oven, squash down centre of the tart and spread with cheese mixture. Scatter over the bacon, reserving the oil. Place asparagus along length of the tart, alternating direction of the tips. Brush with a little bacon oil, scatter over the remaining Parmesan and bake for 20 mins more. Serve warm.
Nutrition Facts : Calories 513 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.6 milligram of sodium
SHAVED ASPARAGUS AND GOAT CHEESE TARTS
This tart is a reminder of all things spring: fresh asparagus, mint leaves, lemon and peas. All of these perennial favorites come together in a delicious starter that's perfect for the time when asparagus is at its best.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
- Carefully unfold thawed sheet of puff pastry. If necessary, use rolling pin to flatten any edges and smooth out dough. Using knife or pizza cutter, cut puff pastry into 6 even rectangles. Prick pastry rectangles with fork. Place rectangles on cookie sheet a few inches apart. Brush with beaten egg.
- Bake 10 to 12 minutes or until puffed and golden brown. Place cookie sheet on cooling rack to cool at least 10 minutes.
- Meanwhile, in small bowl, mix cheese, cream and lemon peel; stir well. In medium bowl, mix shaved asparagus, peas, lemon juice, olive oil, salt and mint. Spread 1 tablespoon cheese mixture on center of each cooled pastry rectangle. Top with asparagus mixture; sprinkle with pepper.
Nutrition Facts : Calories 320, Carbohydrate 23 g, Cholesterol 40 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Tart, Sodium 260 mg, Sugar 2 g, TransFat 4 g
BACON & BEEF WRAPPED ASPARAGUS AND GOAT CHEESE
I threw this together tonight in a last minute "what's for dinner" moment. Even my son who doesn't like asparagus liked this recipe. Serve this with a couscous salad and some warmed flat bread for a tasty mediterranean style dinner.
Provided by Banriona
Categories Steak
Time 1h10m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 4
Steps:
- Tenderize steaks with a meat tenderizer. Rub steaks with your favorite steak seasoning (I like to use a greek seasoning blend). Lay out flat on cookie sheet and drizzle heavily with balsamic vinegar. Cover and marinate for 30 minutes.
- Trim asparagus to 4-5 inches in length. Divide steaks into 3 oz pieces, large enough to hold approx 3 asparagus spears each. Divide goat cheese into 1/2 ounce servings.
- Place 3-4 trimmed asparagus spears and 1/2 oz of goat cheese in center of each steak. Roll steak to seal in asparagus and cheese. Wrap each beef roll with 1-2 slices of uncooked beef bacon. Place toothpick through seam to help hold bacon on while cooking. Place wrap, seam side down, on broiler pan. Bake in oven on 350F for 30 - 35 minutes.
ASPARAGUS AND GOAT CHEESE TART RECIPE
Provided by á-48732
Number Of Ingredients 10
Steps:
- Preheat 425 F, adjust oven rack to upper-middle Line baking sheet with parchment paper Combine asparagus, scallions, 1 TBSP olive oil, olives, garlic, zest, salt & pepper in bowl. In separate bowl mix 3/4 cup goat cheese with 1 TBSP olive oil until smooth. Unfold pastry onto lightly floured counter and foll into 10 inch square. Transfer to prepared sheet. Lightly brush outer 1/2 inch with water and fold over to create border, press to seal. Spread goat cheese mixture in even layer over pastry. Scatter asparagus mixture over goat cheese, then crumble remaining goat cheese over top. Bake until pastry is puffed and golden and asparagus is crisp-tender, 15-20 minutes. Let cool for 15 minutes. Drizzle with remaining 1 TBSP olive oil. Cut into 4 equal pieces and serve.
ASPARAGUS, BACON & SHALLOT TART
My tart is adapted from my mom's quiche recipe. She lives thousands of miles away from me in the U.K., so whenever I make it, happy memories of home come flooding back. —Paula Nolan, Granite Bay, California
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to an 11-in. tart pan and press into edges. Refrigerate 30 minutes. Preheat oven to 400°. Prick crust with a fork 5 or 6 times; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is light golden brown, 4-5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Trim tough ends from asparagus. Reserve 8 spears; cut remaining asparagus into 1/2-in. pieces., In a large skillet, cook bacon over medium heat until crisp, 6-8 minutes; remove and drain. Add olive oil to skillet, then red onion, shallot and chopped asparagus; cook and stir until softened, 6-8 minutes. Stir in vinegar; cook 3 minutes. Reduce heat to low. Return bacon to pan; stir in tomatoes, parsley, lemon zest, salt and pepper. Spoon into crust., Whisk eggs and cream; stir in cheddar cheese until blended. Pour over top. Arrange reserved asparagus spears in a spoke pattern with tips facing outward. Sprinkle with Gruyere cheese. Bake until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 367 calories, Fat 30g fat (14g saturated fat), Cholesterol 109mg cholesterol, Sodium 441mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.
ROASTED ASPARAGUS WITH GOAT CHEESE AND BACON
Categories Brunch Roast Low Carb Quick & Easy Goat Cheese Lemon Bacon Asparagus Spring Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Cook bacon in heavy large skillet over medium heat until brown and crisp. Transfer to paper towels and drain. Crumble bacon; set aside.
- Position rack in center of oven and preheat to 500°F. Arrange asparagus on large rimmed baking sheet. Drizzle with 2 tablespoons oil and turn asparagus to coat well. Sprinkle generously with salt and pepper. Roast asparagus until crisp-tender when pierced with knife, about 7 minutes. Arrange asparagus in single layer on platter. Sprinkle with goat cheese, then bacon. Drizzle with lemon juice and remaining 2 teaspoons oil. Sprinkle grated lemon peel over. (Can be prepared 1 hour ahead. Cover with plastic wrap. Let stand at room temperature.)
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.
ROASTED ASPARAGUS WITH HERB GOAT CHEESE
Roasting veggies always needs revamping every now and then, and I like to experiment by pairing them with different dressings or cheeses. I happened to love goat cheese and had extra on hand. I paired it with asparagus, and they lived happily ever after.
Provided by Raquel Teixeira
Categories Side Dish Vegetables Asparagus Baked
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Arrange asparagus, side-by-side, on a baking sheet. Drizzle olive oil over asparagus; season with salt and pepper. Crumble goat cheese over asparagus.
- Roast in the preheated oven until cheese is slightly melted and asparagus are tender yet firm to the bite, about 10 minutes.
Nutrition Facts : Calories 104.1 calories, Carbohydrate 4.8 g, Cholesterol 11.2 mg, Fat 7.7 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 3.4 g, Sodium 75.3 mg, Sugar 2.4 g
ASPARAGUS, GOAT CHEESE & BACON TART
Make and share this Asparagus, Goat Cheese & Bacon Tart recipe from Food.com.
Provided by hepcat1
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oven to 450°F.
- In a medium frying pan, cook the bacon over medium heat until crisp, about 8 minute Transfer to paper towels. Pour off all but 1 Tbs. of the bacon fat from the pan. Add the shallot to the pan and sauté for about 1 minute Add the asparagus and cook over medium-high heat until the asparagus is crisp-tender, about 5 minute Remove the pan from the heat. Crumble the bacon into tiny pieces and mix it with the asparagus and shallot.
- On a lightly floured piece of kitchen parchment, roll out the pastry to a 10x16-inch rectangle. Transfer the pastry and the parchment to a baking sheet.
- Using your fingers, pat the goat cheese onto the pastry, spreading it as evenly as you can and leaving a 1-inch border around the edge. Sprinkle the asparagus, bacon, and shallot mixture evenly over the goat cheese. Season with salt and pepper.
- Brush the edge of the tart with the egg wash. Bake until the pastry is golden brown, 20 to 25 minute (be sure to cook the pastry fully to get it light and crisp). Let cool slightly and serve warm.
Nutrition Facts : Calories 638, Fat 47.7, SaturatedFat 18.5, Cholesterol 97.8, Sodium 605.5, Carbohydrate 32.2, Fiber 3.2, Sugar 2.5, Protein 21.6
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