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
SHALLOT, DOLCELATTE & ASPARAGUS TART
My healthy, vegetarian tart is sure to warm up anyone on a cold winters day but also good for a picnic in the summer!
Provided by 15granta
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat the oven to 200 degrees Celsius / 180 degrees fan / gas mark 6.
- Line a baking tray with greaseproof paper. Heat a frying pan over a medium heat.
- Add the shallots and asparagus tips to a bowl and toss in the oil and cook for 3 minutes in the pan until softening and browning. Remove the asparagus if it cooks quicker than the shallots.
- Add the balsamic vinegar and allow it to bubble and coat the shallots and asparagus. Set aside to cool.
- Unroll the pastry and put on the tray. Using a sharp knife, score a 2.5 cm border around the pastry edges and prick the middle with a fork several times.
- Spoon the mixture on inside the border and top with the cheese.
- Brush the edges with the egg and bake for 15-20 minutes.
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.
INDULGENT SHALLOT TART
With the flavors of balsamic roasted shallots coated in a delicate whole-grain mustard and thyme sauce, this tart is easy to make and looks stunning enough to be the centerpiece of a dinner party. I like to use banana shallots as they are larger than the other shallots, so quicker to peel and prepare. But if you cannot find them, then the same weight of normal shallots works perfectly well too (in which case they would not need to be cut into quarters).
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- Lay the prepared shallots on a baking sheet, drizzle over 1 tablespoon of the olive oil and the balsamic vinegar, then sprinkle over 1 tablespoon of the whole thyme leaves and the sea salt. Gently mix until the shallots are well coated. Cover with foil and roast for 20 minutes, then uncover, toss gently, and cook for a further 10 minutes, until the edges of the shallots start to turn golden brown. (Maybe a little more or less, depending on the size of shallots as they can vary in size).
- Place a clean baking sheet in the oven to heat up. This will allow the base of the pastry to cook and become crisp underneath.
- To make the sauce, add the remaining 1 tablespoon olive oil and the 1 tablespoon chopped thyme leaves to a medium pan over medium heat and let it heat up.
- Meanwhile, to a measuring cup, add the plant-based milk, cornstarch, vegetable bouillon powder and whole-grain mustard and whisk with a fork. Then gradually pour into the saucepan, stirring constantly with a wooden spoon. Add the white wine and allow the sauce to gently bubble and simmer to cook off the wine and allow the sauce to thicken so it coats the back of the wooden spoon, 4 to 5 minutes. Turn off the heat.
- Take the shallots out of the oven and turn the temperature up to 400 degrees F.
- Gently fold the roasted shallots into the sauce, taking care they hold their shape.
- Unroll the puff pastry and roll out so it fits into a rectangular 11-by-8-inch fluted tart tin with a removable bottom (if your pastry came as 2 sheets, press them together to create 1 large sheet). Place the pastry in the tin and gently push into the corners. Prick the base of the pastry several times with a fork.
- Sprinkle over the cooked lentils then gently arrange the shallots on top in a vertical pattern for presentation. Drizzle over any remaining sauce.
- Place the tart tin on the heated baking sheet in the oven and bake until the pastry is cooked through and golden brown, about 40 minutes.
- Remove the tart from the oven, gently push up the base to remove the tart from the tin and slide onto a serving platter or wooden board. Garnish with the final tablespoon of whole thyme leaves. Slice into 4 or 6 pieces, depending on preferred serving size.
PAN-FRIED ASPARAGUS WITH SHALLOTS
Steps:
- In a large skillet, melt butter over medium-high heat. Add the shallot and cook for 1 minute then add the asparagus. Cook for 5 minutes and season with a little salt and pepper. Serve warm.
ASPARAGUS WITH LEMON-SHALLOT VINAIGRETTE
Make and share this Asparagus With Lemon-Shallot Vinaigrette recipe from Food.com.
Provided by Abby Girl
Categories Vegetable
Time 23m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to uppermost position and heat broiler.
- Toss asparagus with oil and salt and pepper, then lay spears in single layer on heavy rimmed baking sheet. Broil about 4 inches from heating element, shaking pan halfway through to turn spears, until asparagus is tender and lightly browned, 8 to 10 minutes.
- Cool asparagus 5 minutes and arrange on serving dish.
- Whisk shallot, lemon juice and zest, thyme, mustard, and olive oil in small bowl; season to taste with salt and pepper. Drizzle over asparagus and serve immediately.
Nutrition Facts : Calories 162.7, Fat 14.6, SaturatedFat 2.1, Sodium 24.3, Carbohydrate 7.1, Fiber 3.1, Sugar 2, Protein 3.8
ASPARAGUS TART
This tart is elegant simplicity at its finest. Blanched asparagus sits atop a layer of creamy ricotta, and paper-thin slices of prosciutto are draped over it.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 2h10m
Yield Makes one 8-by-11-inch tart
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Roll out pate brisee on a lightly floured surface to a 10-by-15-inch rectangle. Press dough into bottom and up sides of a fluted 8-by-11-inch rectangular tart pan with a removable bottom. Trim excess dough flush with edges of pan using a sharp paring knife. Prick bottom all over with a fork. Refrigerate for 15 minutes.
- Meanwhile, prepare an ice-water bath. Bring a large saucepan of salted water to a boil. Cook asparagus until tender, 3 to 4 minutes. Remove with tongs or drain in a colander, and immediately transfer to ice-water bath. Let stand for 1 minute to stop the cooking process. Drain. Slice each spear in half lengthwise.
- Line dough with parchment, and fill with pie weights or dried beans. Bake until edges are just golden, about 25 minutes. Remove pie weights, and bake until tart shell is golden brown and cooked through, about 15 minutes.
- Spread ricotta over tart shell while still warm. Season with salt and pepper. Top with asparagus, and drape prosciutto over top. Drizzle with oil. Serve immediately.
ASPARAGUS WITH SHALLOTS
Make and share this Asparagus With Shallots recipe from Food.com.
Provided by spatchcock
Categories Vegetable
Time 20m
Yield 1 1/2 lbs asparagus, 4 serving(s)
Number Of Ingredients 5
Steps:
- Snap off tough ends of asparagus.
- If asparagus is thick, old or tough, peel bottoms.
- Add asparagus to pan of boiling salted water.
- Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes.
- Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat.
- Sprinkle with shallots and parsley.
- Salt slightly.
ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE
Categories Salad Vegetable Side Roast Vegetarian Asparagus Arugula Spring Shallot Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
- Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
- Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.
ASPARAGUS WITH SHALLOT BUTTER
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Peel the asparagus, using a swivel-bladed knife, starting about 2 inches from the top. Remove the tough ends.
- Bring enough water to a boil to cover the asparagus. Add salt and the asparagus and cook 2 to 3 minutes, until crisp tender. Drain well, reserving 3 tablespoons of the liquid. Arrange on warm platter.
- Combine the shallots, lemon juice and reserved liquid in a small saucepan. Bring to a boil and cook over high heat until half the liquid evaporates. Add butter gradually, stirring rapidly with a whisk. Add nutmeg, salt and pepper. Cook, stirring rapidly, 1 minute. Spoon the sauce over the asparagus and serve.
Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 5 grams, Fat 6 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 4 grams, Sodium 295 milligrams, Sugar 2 grams, TransFat 0 grams
SHALLOT TARTE TATIN
To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
Categories Bon Appétit Tart Shallot Parmesan Arugula Christmas New Year's Eve Phyllo/Puff Pastry Dough Mushroom Cheese Side Vegetarian Dinner
Yield Serves 4
Number Of Ingredients 15
Steps:
- Preheat oven to 400°F. Toast nuts on a rimmed baking sheet until golden brown, about 4 minutes. Transfer to a small bowl. Toss shallots and vegetable oil on same baking sheet; season with salt and pepper. Roast until tender and browned in spots, 20-25 minutes. Let cool. Remove any leathery outer layers.
- Meanwhile, bring vinegar and sugar to a simmer in a small skillet over medium-low, swirling occasionally, until syrupy, about 5 minutes. Stir in 1 Tbsp. butter; remove from heat. Arrange shallots, cut side up, in skillet, overlapping slightly if needed and filling in any gaps.
- Roll out puff pastry on a lightly floured surface just to smooth any creases (if box has 2 sheets of pastry, stack and gently roll out to adhere). Cut out a circle that's about 1" larger than the bottom of the skillet; prick in several places with a fork. Drape pastry over shallots, tucking edges inside skillet. Bake until pastry is golden brown and puffed, 25-30 minutes.
- Meanwhile, heat remaining 2 Tbsp. butter in a medium skillet over medium-high. Cook mushrooms and garlic, tossing often, until mushrooms are tender and browned, 5-8 minutes. Season with salt and pepper; set aside.
- Let tart sit until pastry is cooled slightly, 5-10 minutes. Carefully invert onto a plate. Top with burrata, mushrooms, arugula, Parmesan, and nuts. Drizzle with olive oil and lemon juice and season with salt.
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.
SHALLOT, DOLCELATTE & ASPARAGUS TART
My healthy, vegetarian tart is sure to warm up anyone on a cold winters day but also good for a picnic in the summer!
Provided by 15granta
Time 45m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat the oven to 200 degrees Celsius / 180 degrees fan / gas mark 6.
- Line a baking tray with greaseproof paper. Heat a frying pan over a medium heat.
- Add the shallots and asparagus tips to a bowl and toss in the oil and cook for 3 minutes in the pan until softening and browning. Remove the asparagus if it cooks quicker than the shallots.
- Add the balsamic vinegar and allow it to bubble and coat the shallots and asparagus. Set aside to cool.
- Unroll the pastry and put on the tray. Using a sharp knife, score a 2.5 cm border around the pastry edges and prick the middle with a fork several times.
- Spoon the mixture on inside the border and top with the cheese.
- Brush the edges with the egg and bake for 15-20 minutes.
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