Asparagusandgruyeretart Recipes

ASPARAGUS GRUYERE TART

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

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.

RATTAN DIRECT

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.

ASPARAGUS AND GRUYERE TART

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.

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.