Easy Asparagus Tart With Goat Cheese Recipes

EASY ASPARAGUS TART RECIPE WITH GOAT CHEESE AND MUSHROOMS

Steps:

• Pre-heat the oven to 425 F degrees. Line a baking sheet with parchment paper and set aside.
• Melt butter in a skillet. Add in the mushrooms. Cook, stirring frequently, until they are softened and reduced in size. Season with salt and set aside to cool.
• To make the asparagus topping: Gently mix asparagus, scallions, garlic, salt and pepper in a bowl.
• Reserve 1 tablespoon of the goat cheese and set aside.
• Mix the rest of the goat cheese and olive oil in a bowl.
• To assemble the tart: Carefully unfold the puff pastry on a lightly floured surface. Using a roller, roll it into a 10x10 square dough. Transfer it onto the parchment lined sheet.
• Spread goat cheese-oil mixture over the puff pastry leaving 1-inch border throughout the sides. Top it off with mushrooms and asparagus mixture making sure that they are evenly distributed throughout the tart.
• Brush sides with a little bit of water and fold it onto itself, towards the middle, on all sides.
• Bake in the oven for 15 minutes or until the sides of the tart turn golden brown.
• Let it cool for 5 minutes. Scatter the reserved goat cheese in small chunks all over the tart.
• If using, garnish with arugula and prosciutto.
• Slice it into smaller pieces and serve while it is still warm.

ROASTED ASPARAGUS WITH HERB GOAT CHEESE

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.

ASPARAGUS AND CHEESE TART

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 GOAT CHEESE TART RECIPE

Steps:

• Preheat oven to 400 F.
• Spray a large baking sheet with nonstick cooking spray.
• After removing the fibrous ends of the stalks, chop the asparagus into 1- to 2-inch pieces.
• Unroll the thawed puff pastry sheet out onto your prepared baking sheet.
• Top with the goat cheese, then the asparagus, and then the thyme.
• Bake for 15 minutes.
• Cut into six individual servings and serve warm.

ASPARAGUS AND WILD LEEK TART WITH GOAT CHEESE AND RED PEPPER VINAIGRETTE

Steps:

• Preheat oven to 375 degrees.
• Wash the asparagus and cut off the bottom of the stems that are greenish-white and tough. Bring a pot of water to a boil, add 1 tablespoon salt, submerge the asparagus for 30 seconds to blanch, remove the asparagus from the pot and quickly submerge in iced water to shock. Set the asparagus aside.
• From the wild leeks, trim off the dirty roots and snip an inch off the tops, before washing them carefully in cold water. Heat a saute pan over medium heat with 1 tablespoon of butter. When the butter begins to foam add the wild leeks, season with salt and pepper, and cook gently for 3 to 4 minutes. Add the broth to the wild leeks and simmer until all of the broth has evaporated but be careful not to burn the leeks. Remove from the saute pan and allow to cool.
• Prepare a space to work with the phyllo dough: unwrap the dough and cover with a cloth, have a brush and the olive oil ready and have a cookie sheet ready on which the tart will be baked. Begin by lightly brushing the center of the cookie sheet with a film of olive oil. Next, lay the first sheet of dough on the cookie pan, brush the dough lightly with oil and overlap width wise the next sheet over only half of the first so that now the two sheets make a pastry sheet 50 percent wider (not longer) than the original dimension of the pastry. Don't be concerned if the lengthwise ends of the dough are overflowing from the edges of the pan: all of the edges of the dough will be rolled up to form the edges of the tart.
• Brush the second sheet of dough with oil and lay another sheet squarely over the first so that in alternating this pattern you build your wide pastry base. Continue to alternate the dough sheets, brushing each layer with oil, until you have used half the package of dough.
• Gather the edges of the phyllo between the tips of your fingers and begin to roll them toward the
• center to form the sides of the tart. Roll uniformly inward until the rolled edge is even all around and the round tart resembles a pizza. Leave a pastry base of 10 to 12 inches into which the vegetables and cheese will go after the tart shell is blind baked.
• Place the empty tart shell into the oven and bake for 6 minutes. Remove the pastry from the oven and allow to cool for 10 minutes before filling. This pastry preparation can be done over the course of several hours and can even be done a day or two ahead if the blind baking is reserved until the last moment and the raw pastry is covered with plastic wrap and refrigerated.
• To fill the tart crumble the goat cheese and spread it evenly over the base of the tart. Next add an even layer of wild leeks, followed by the asparagus which should be fanned, tips out, from the center of the tart. Season the tart lightly with salt and pepper, place into the 375 degree oven and bake for 15 minutes or until the cheese has softened and the crust becomes a rich golden brown. Serve immediately.
• While the tart is baking (or ahead of time if possible) prepare the vinaigrette. Place the red pepper, mustard, vinegar and 1/4 teaspoon salt and black pepper in a food processor. Pulse to chop the red pepper to a fine dice. When the pepper has been pulsed enough, begin to drizzle in the walnut oil to create an emulsified dressing.
• Serve the tart with a small green salad and a drizzle of red pepper vinaigrette.

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.

ASPARAGUS, HERB AND GOAT CHEESE PUFF PASTRY

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next, add the Parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse once again to combine all the ingredients. The mixture may look slightly liquidy, but once it bakes the egg will help stabilize the cheese mixture. Set aside.
• On a separate rimmed baking sheet, toss the asparagus with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Unroll the puff pastry on a lightly floured work space and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13-by-11-inch rectangle. Add the goat cheese-herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture, alternating directions.
• To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the edges.
• Transfer the tart to the oven and bake until the crust is golden and the cheese mixture is set, 25 to 30 minutes

ASPARAGUS & CHEESE TART

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.