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.
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 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.
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
GRUYèRE PUFF
Like a giant, eggy gougère, this cheese-filled puffy pancake makes an unexpected side dish to roasted meat or fish. You could also pair it with a green salad for a simple and elegant first course or light lunch. Serve it straight out of the oven, when it's at its puffiest.
Provided by Melissa Clark
Categories appetizer
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Whisk together eggs, milk, flour, salt and pepper in bowl until smooth. Stir in cheese.
- In 9-inch ovenproof skillet, melt butter. Swirl to coat all sides. Pour in batter. Transfer to oven. Bake until puffed and dark golden, 30 minutes. Sprinkle with salt, serve hot.
Nutrition Facts : @context http, Calories 294, UnsaturatedFat 8 grams, Carbohydrate 14 grams, Fat 20 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 11 grams, Sodium 269 milligrams, Sugar 2 grams, TransFat 0 grams
ASPARAGUS PASTRY PUFFS
When the first asparagus of the season appears, we serve it rolled inside puff pastry with a yummy cheese filling. Our guests always compliment these lovely treats. -Cindy Jamieson, Tonawanda, New York
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large skillet, bring 1-1/2 in. of water to a boil. Add asparagus; cook, uncovered, 1-3 minutes or until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry., In a small bowl, mix cream cheese, Parmesan cheese, mustard, lemon juice, salt and pepper until blended. Unfold puff pastry sheets; cut each sheet in half to make a total of four rectangles. Spread each rectangle with a fourth of the cream cheese mixture to within 1/4 in. of edges. Arrange asparagus over top, allowing tips to show at each end; roll up jelly-roll style. Using a serrated knife, cut each roll crosswise into four sections., Place on a parchment-lined baking sheet, seam side down. In a small bowl, whisk egg with water until blended; brush lightly over tops., Bake 25-30 minutes or until golden brown. Remove from pan to a wire rack; serve warm.
Nutrition Facts : Calories 188 calories, Fat 11g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 211mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 3g fiber), Protein 4g 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.
SAVORY WAFFLES WITH ASPARAGUS, GRUYERE AND ONION
I took one of our family's favorite puff pastry recipes, which uses a similar mix of ingredients, and translated it to savory waffles. It's a change of pace from sweeter fare. Served with a ham steak and fried eggs, it makes a fabulous meal. Feel free to add maple syrup or a spicy glaze. -Leslie Ponce, Miami, Florida
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Arrange onions and asparagus on a greased 15x10x1-in. baking pan; toss with 1/4 teaspoon salt and pepper. Roast until lightly browned, 10-12 minutes. Cool slightly; reserve 1/4 cup vegetable mixture for topping. , Preheat a greased waffle iron. Separate 3 eggs. Whisk flour, baking powder, cayenne pepper and remaining salt. Add milk, 3 egg yolks and melted butter; mix gently but thoroughly. Stir in remaining onion and asparagus mixture and 3/4 cup shredded cheese, In another bowl, beat 3 egg whites on high until soft peaks form. Fold into waffle mixture. Bake waffles according to manufacturer's directions until golden brown., Meanwhile, in a large skillet coated with cooking spray, cook ham until heated through; keep warm. In same skillet, fry remaining eggs until yolks are set. To serve, top waffle with ham and 1 egg. Sprinkle with reserved onion and asparagus, and remaining 1/4 cup cheese.
Nutrition Facts : Calories 544 calories, Fat 29g fat (15g saturated fat), Cholesterol 364mg cholesterol, Sodium 1493mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.
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
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