HERBED RICOTTA, ASPARAGUS, AND PHYLLO TART
If working with phyllo dough fills you with fear, don't worry-this recipe is beginner-friendly. There's no crimping or folding the dough; you just lay flat sheets of dough on top of each other for a rustic, unfinished edge. Do make sure to thaw the phyllo according to package directions-preferably overnight in the fridge. Properly thawed dough won't stick together and is relatively easy to work with. Skip past the big, fat asparagus spears you might see this time of year; you need thinner spears so that they'll get done in the 20 minutes it takes to crisp the dough.
Provided by Ann Taylor Pittman
Time 50m
Yield Serves 8 (serving size: 1 piece)
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F.
- Stir together ricotta, parsley, milk, thyme, garlic, and 3/8 teaspoon salt.
- Place 1 phyllo sheet on a baking sheet lined with parchment paper. (Cover remaining dough to keep it from drying out.) Lightly brush phyllo sheet with oil, and top with another phyllo sheet. Repeat layers with remaining phyllo sheets and oil, reserving 1 teaspoon oil to brush on asparagus.
- Spread ricotta mixture on phyllo stack, leaving a 1/2-inch border. Arrange asparagus spears side by side over ricotta mixture. Brush asparagus with remaining 1 teaspoon oil. Bake at 400°F until phyllo is browned and crisp, 22 to 25 minutes. Sprinkle with remaining 1/8 teaspoon salt; top with shaved cheese.
Nutrition Facts : Calories 174, Carbohydrate 15 g, Cholesterol 10 mg, Fat 9.9 g, Fiber 2 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 286 mg, Sugar 2 g
HERBED RICOTTA, ASPARAGUS AND PHYLLO TART
Steps:
- 1. Preheat oven to 400 degrees
- 2. Stir together ricotta, parsley, milk, thyme, garlic and 3/8 tsp salt.
- 3. Place 1 phyllo sheet on a baking sheet lined with parchment paper. (Cover remaining dough to keep it from drying out.) Lightly brush phyllo sheet with oi and top with another fhyllo sheet. Repeat layers with remaining phyllo sheets and oil, reserving 1 tsp oil to brush on asparagus.
- 4. Spread ricotta mixture on phyllo stack, leaving a 1/2 inch border. Arrange asparagus spears side by side over ricotta mixture. Brush asparagus with remaining 1 tsp oil. Bake at 400 degrees until phyllo is browned and crisp, 22-25 minutes. Sprinkle with remaining 1/8 tsp salt; top with shaved cheese.
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.
ASPARAGUS PHYLLO BAKE
Steps:
- In a large saucepan, bring 8 cups water to a boil. Add asparagus; cook, uncovered, 30 seconds or just until asparagus turns bright green. Remove asparagus and immediately drop into ice water. Drain and pat dry. In a large bowl, mix eggs, cheeses and seasonings; stir in almonds and asparagus., Preheat oven to 375°. Brush a 13x9-in. baking dish with some of the butter. Unroll phyllo dough. Layer eight sheets of phyllo in prepared dish, brushing each with butter. Keep remaining phyllo covered with a damp towel to prevent drying., Spread ricotta mixture over phyllo layers. Top with remaining phyllo sheets, brushing each with butter. Cut into 12 rectangles. Bake 50-55 minutes or until golden brown.
Nutrition Facts : Calories 295 calories, Fat 22g fat (12g saturated fat), Cholesterol 142mg cholesterol, Sodium 351mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 2g fiber), Protein 13g protein.
ASPARAGUS-RICOTTA TART WITH COMTE CHEESE
Provided by Molly Stevens
Categories Cheese Bake Picnic Dinner Asparagus Spring Summer Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 appetizer or 4 main-course servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Roll out pastry on floured surface to 13x10-inch rectangle. Cut off 1/2-inch-wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to baking sheet. Chill while preparing filling.
- Steam asparagus just until crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tops; set aside. Coarsely puree remaining asparagus stalks in processor. Add remaining beaten egg, ricotta, 3 teaspoons oil, and salt;process until thick puree forms. Transfer to bowl; stir in salami and 1/3 cup Comté cheese; season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining 1/3 cup Comté cheese. Toss asparagus tips with remaining 1 teaspoon oil; arrange tips over filling.
- Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.
ASPARAGUS-PARMESAN TART
Store-bought puff pastry makes easy work of this seasonal tart recipe from "Martha Stewart's Dinner at Home." For the most flavorful (and flaky) results, look for all-butter brands of frozen puff pastry, such as Dufour. Follow this dish withShrimp in Saffron Broth and Apricot-Almond Ice Cream Sandwiches for a quick spring meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Roll out dough on a lightly floured work surface, just until creases are smooth. Trim dough to a 10-inch square. Lightly score a 1/2-inch border around dough. Brush off excess flour and transfer dough to a parchment-lined baking sheet. Freeze 15 minutes.
- Brush border of dough with the beaten egg. Bake until puffed and starting to brown, 10 to 12 minutes. Toss asparagus with the oil, and season with salt and pepper.
- Remove tart shell from oven and press down on the center with a spatula. Arrange asparagus on top. Bake until asparagus is crisp-tender, about 8 minutes. Remove from oven and sprinkle cheese evenly on top. Bake until cheese is melted, about 4 minutes more. Let cool on a wire rack 5 minutes before slicing into squares.
FETA-AND-HERB PHYLLO TART
Kathy Tsaples, the author of the cookbook "Sweet Greek Life: My Shared Table," inspired this savory tart. The quality of phyllo dough varies hugely from one brand to another. It's particularly important here to get a good-quality phyllo as there is so much of it. This is a sort of quiche with a twist, with the phyllo both acting as a casing and adding the extra crispness you get from blind baking. It's a meal in itself, served with a simple salad. If you don't have a tart pan handy, use a 9-inch cake pan.
Provided by Yotam Ottolenghi
Categories brunch, dinner, lunch, pies and tarts, main course
Time 1h30m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.
- Brush one of the phyllo sheets lightly with melted butter and place, butter side-up, in a 9-inch/25-centimeter round tart pan. Press the pastry into the corners and then brush another sheet of phyllo in the same way, pressing it into the pan at a 45-degree angle to the first sheet. Continue twice more (using 4 sheets total), covering the base and sides of the pan with a uniformly thick layer of phyllo. Trim the overhanging pastry, but not completely, leaving 1/2-inch/1 centimeter of phyllo over the edges of the tart. Set both the pan and pastry scraps aside.
- Take another sheet of phyllo (unbuttered this time) and position the long side in front of you. Fold the bottom edge up to form a fold 1 inch/3 centimeters wide. Continue folding the pastry in alternating directions (as if you were making a concertina fan) until you end up with 1 long pleated strip. Repeat with the remaining sheets of pastry in the same way. (If the pastry breaks or tears, pat it back into place and continue as if the torn pieces were still connected.)
- Starting from the middle of the tart tin, coil 1 folded strip from the middle outwards to start forming a rough snail, spreading the strips roughly 1/4 inch/1/2 to 1 centimeter apart. (You want visible gaps between the phyllo strips, so you can fill them with chunks of feta and the custard.) Meet the end of the pastry with the second strip and continue the snail in the same way until the 4 sheets have been used. You may still have some space around the edge, which you can fill with the scrap trimmings, folding them in the same way as best you can.
- Brush the pastry carefully with remaining butter and set any pastry coils upright if they've fallen over. Place tart pan on a baking sheet and bake for 15 to 18 minutes, until the pastry is a dark golden brown. Remove from oven and set aside to cool for 20 minutes.
- Meanwhile, mix feta, pecorino and herbs until blended and set aside.
- In a separate medium bowl, whisk together eggs, cream and milk with 1/2 teaspoon salt and a good grind of pepper.
- Gently press cheese and herbs in between the gaps of the phyllo pastry, being careful not to break the pastry base. Pour the custard over evenly, drizzling in just a little at a time and allowing it to soak evenly into all the gaps in the pastry. Bake for 25 to 28 minutes, until the custard has set and the cheese has browned. Remove from the oven and serve warm, cut into slices.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 8 grams, Carbohydrate 16 grams, Fat 21 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 12 grams, Sodium 358 milligrams, Sugar 2 grams, TransFat 0 grams
PHYLLO WRAPPED ASPARAGUS
Make and share this Phyllo Wrapped Asparagus recipe from Food.com.
Provided by frozenmargarita
Categories Vegetable
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- Snap off the tough ends of the asparagus.
- Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later use. Cover the phyllo with a damp towel to keep it from drying out.
- Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with some Parmesan.
- Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll style.
- Place each piece, seam side down, on a baking sheet. Brush with more melted butter and sprinkle with more Parmesan. Repeat until all the asparagus spears are used up.
- Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown and crispy.
Nutrition Facts : Calories 406.8, Fat 22.4, SaturatedFat 12.3, Cholesterol 48, Sodium 633.9, Carbohydrate 41.8, Fiber 2.2, Sugar 0.7, Protein 9.7
More about "herbed ricotta asparagus and phyllo tart recipes"
HOW TO MAKE AN HERBED RICOTTA, ASPARAGUS, AND PHYLLO TART
From cookinglight.com
HERBED RICOTTA & ASPARAGUS PHYLLO TART - ATHENS FOODS
From athensfoods.com
HERBED RICOTTA, ASPARAGUS, AND PHYLLO TART
From news.yahoo.com
Estimated Reading Time 5 mins
10 BEST RICOTTA CHEESE AND ASPARAGUS RECIPES - YUMMLY
From yummly.com
RICOTTA ASPARAGUS TART RECIPE - SHE WEARS MANY HATS
From shewearsmanyhats.com
RECIPES | ASPARAGUS AND RICOTTA TART WITH HERB PASTRY
From matchingfoodandwine.com
HERBED RICOTTA, ASPARAGUS, AND PHYLLO TART RECIPE | RECIPE
From pinterest.ca
ASPARAGUS-RICOTTA PHYLLO TART - YOGA JOURNAL
From yogajournal.com
ASPARAGUS TART RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
HERBED RICOTTA, ASPARAGUS, AND PHYLLO TART - MOGUL
From onmogul.com
HERB AND RICOTTA TART RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
ASPARAGUS - RICOTTA TARTS (EXTREMELY EASY & LIGHT RECIPE)
From easycookingwithmolly.com
ASPARAGUS AND FAVA BEAN TART WITH HERBED RICOTTA RECIPE - FOOD …
From foodandwine.com
SPRING VEGETABLE RICOTTA TART WITH PHYLLO - PROUD ITALIAN COOK
From prouditaliancook.com
CHEESY PUFF PASTRY ASPARAGUS TART - SIMPLY DELICIOUS
From simply-delicious-food.com
BEST ASPARAGUS AND RICOTTA TART RECIPE - WOMAN'S DAY
From womansday.com
FRESH TOMATO TART WITH HERBED RICOTTA - RACHEL COOKS®
From rachelcooks.com
ASPARAGUS, RICOTTA AND GREEN PEA TART - PICKLED PLUM
From pickledplum.com
ASPARAGUS TART RECIPE - TODAY.COM
From today.com
ASPARAGUS TART RECIPE | LAURA IN THE KITCHEN - INTERNET COOKING SHOW
From laurainthekitchen.com
ASPARAGUS AND FAVA BEAN TART WITH HERBED RICOTTA RECIPE | FOOD …
From snowyrecipe.tira.selfip.com
HERBED RICOTTA, ASPARAGUS, AND PHYLLO TART RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
RICOTTA AND ASPARAGUS TART RECIPE | HOUSE & GARDEN
From houseandgarden.co.uk
27 EASY PHYLLO DOUGH RECIPES - TOP RECIPES
From topteenrecipes.com
BELL PEPPER AND ASPARAGUS TART - RICARDO
From ricardocuisine.com
ASPARAGUS AND RICOTTA TARTS - DONNA HAY
From donnahay.com.au
VALERIE BERTINELLI'S ASPARAGUS, HERB AND GOAT CHEESE TART
From today.com
CHERRY TOMATO, ASPARAGUS, AND HERBED RICOTTA TART RECIPE | LEITE'S ...
From leitesculinaria.com
BEST HERBED RICOTTA AND FRESH TOMATO TART RECIPE - HOW TO MAKE …
From goodhousekeeping.com
ROASTED ASPARAGUS AND RICOTTA TART - GOOD HOUSEKEEPING
From goodhousekeeping.com
ASPARAGUS RICOTTA LEMON TART - COOKING ON THE FRONT BURNER
From cookingonthefrontburners.com
PESTO & RICOTTA-FILLED ASPARAGUS AND RADISH TARTS - SIMPLE BITES
From simplebites.net
HERBED RICOTTA ASPARAGUS TART - ATHENS FOODS
From athensfoods.com
CHERRY TOMATO, ASPARAGUS, AND HERBED RICOTTA TART RECIPE | EAT YOUR …
From eatyourbooks.com
HERBED RICOTTA TART RECIPE | MYRECIPES
From myrecipes.com
ASPARAGUS AND RICOTTA TART RECIPE | SUR LA TABLE
From surlatable.com
ASPARAGUS & HERB TART RECIPE | WOOLWORTHS
From woolworths.com.au
10 BEST RICOTTA CHEESE PHYLLO DOUGH RECIPES - YUMMLY
From yummly.com
PHYLLO-WRAPPED ASPARAGUS WITH HERB SAUCE - RICARDO
From ricardocuisine.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love