Asparagus And Gruyere Tart Food

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.

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°. Roll the pastry into a 16-by-10 inch rectangle and place on a parchment-lined baking sheet.
• Lightly score the dough with a knife 1-inch from the edges to form a rectangular outer edge. With a fork, pierce the dough inside the edge at half-inch intervals. Bake until golden, about 15 minutes.
• Remove the pastry from the oven to scatter the cheese on top. Alternate the asparagus tip to end in a single layer on the cheese.
• Brush with oil and season to taste. Bake until asparagus is tender, which will take about 20 to 25 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 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 GRUYèRE TART

Steps:

• Preheat the oven to 400°F. On a lightly floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place the pastry on a baking sheet. With a sharp knife, lightly score the dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce the dough inside the markings at half-inch intervals. Bake until golden, about 15 minutes.
• Remove the pastry shell from the oven, and sprinkle with the cheese. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over the cheese, alternating ends and tips. Brush with the oil, and season with salt and pepper. Bake until the spears are tender, 20 to 25 minutes.
• Scoring the Dough
• Use a sharp knife to ensure that the edges rise evenly; pricking the center of the pastry with a fork keeps it from puffing up too high as it bakes.

ASPARAGUS GRUYERE TART

Steps:

• Line 2 baking sheets with parchment paper or grease well.
• Steam asparagus in a steamer or on a rack in a skillet until tender-crisp, takes about 3 minutes.
• Immediately remove from pan and chill in cold water to stop cooking; pat dry and set aside.
• Roll out each pastry sheet to fit the baking sheet, place on prepared pans.
• Spread evenly with mustard, leaving 1 inch border around the edges.
• Arrange asparagus, side by side and alternating ends, on the mustard; sprinkle with cheese and pepper.
• In a small bowl, beat egg with milk; lightly brush over the pastry border.
• Bake in oven, rotating pans halfway through, until puffed and golden. Cheese should be bubbly in about 18 minutes.
• To serve: cut each tart into 6 pieces, serve warm or cold.

PEA, ASPARAGUS & HAM HOCK TART

Steps:

• First, make the pastry. Rub the flour, butter, mustard powder (if using), parmesan and 1 tsp fine salt together in a large bowl using your fingertips until the mixture resembles sand. Or, do this by pulsing the ingredients together in a food processor. Gradually add 4-6 tbsp cold water, pressing the mixture together until you have a soft dough. Briefly knead the dough until smooth.
• Roll the pastry out between two sheets of baking parchment until 3mm thick and large enough to line a 20 x 7cm loose-bottomed springform cake tin. Remove the top layer of parchment and invert the pastry into the tin, or drape it over the rolling pin and unravel it into the tin. Push the pastry into the base and up the side - there should be about 1½cm excess pastry that comes above the rim. Use your thumbs and index finger to crimp the excess around the edge. Chill for at least 1 hr 30 mins or overnight.
• Meanwhile, cook the peas and asparagus in a pan of boiling water for 3 mins, or just 2 mins for defrosted frozen peas. Immediately plunge into a bowl of ice-cold water to halt the cooking process, and leave to cool in the bowl for 2 mins. Drain and set aside until needed.
• Heat the oven to 200C/180C fan/gas 6. Prick the base of the chilled pastry case all over with a fork. Scrunch up a piece of baking parchment, then use it to line the case, leaving some overhanging. Fill the case all the way to the top with baking beans or uncooked dry beans or rice. Bake for 15 mins, then remove the beans and parchment and bake for 10-15 mins more until golden. Don't worry if it shrinks from the edge slightly. Leave to cool while you make the filling.
• Whisk together the eggs, double cream and crème fraîche, then mix in the herbs, spring onions, lemon zest and juice, parmesan and cooked peas. Season with sea salt and a good crack of black pepper, then pour the filling into the baked case. Sprinkle the shredded ham hock over, pressing it into the filling slightly, then arrange the asparagus spears on top.
• Turn the oven down to 190C/170C fan/gas 5 and bake the quiche for 45-55 mins until golden on top with a slight wobble in the middle. Leave to cool for 20 mins in the tin, then serve warm or leave to cool completely and chill until needed. Will keep chilled for three days.
• When ready to serve, toss the pea shoots and mangetout with the olive oil, then pile in the middle of the quiche. Cut into wedges to serve.

FONTINA ASPARAGUS TART

Steps:

• Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry., On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes., Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.

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.

ASPARAGUS, LEEK & GRUYERE TART IN TARRAGON SAVORY CUSTARD

Steps:

• Make pastry.
• Mix together flour, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with egg and gently stir with a fork (or pulse in processor) just until a dough forms.
• Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
• Make filling while pastry chills.
• Wash leek in a bowl of cold water, agitating water, then lift out leek and pat dry.
• Cook asparagus in a 4- to 5-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips (leave more stalk if asparagus is thin), then thinly slice stalks crosswise. Set 6 or so pieces of the asparagus aside for decoration, if you choose to.
• Heat butter in a 10- to 12-inch heavy skillet over moderately low heat until foam subsides, then cook leek with 1/4 teaspoon salt, stirring, until softened, 6 to 8 minutes. Stir in remainder of sliced asparagus and 1/4 teaspoon pepper and quickly remove from heat.
• Finish filling and assemble and bake tart.
• Put oven rack in middle position and preheat oven to 375°F.
• Roll out dough on a lightly floured surface with a floured rolling pin into an 11-inch round, then fit dough inside 10" tart pan, pressing dough against bottom edge and side of ring. Run rolling pin over top edge of ring to cut off excess dough.
• Whisk together cream, 2 eggs, tarragon, leeks and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon asparagus into shell, spreading evenly, then pour cream mixture over asparagus.
• Bake tart until filling is just beginning to set but still loose on top, 20 to 25 minutes. Scatter 6 or so asparagus tips set aside earlier over top, pressing lightly if necessary to help them settle into filling, then continue to bake until custard is golden and just set but still slightly wobbly in center, about 30 minutes more (custard will continue to set as it cools).
• Cool tart on baking sheet on a rack until warm, about 30 minutes. Loosen edge with a small sharp knife, then lift off flan ring. Serve warm or at room temperature, cut into wedges.

ASPARAGUS AND MUSHROOM TARTS

Steps:

• Roll out each pastry sheet on work surface to 10-inch square. Cut each into 4 squares. Using small knife, score 1/2-inch border (do not cut through pastry) around inside edges of each square. Arrange squares on 2 rimmed baking sheets. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• Melt butter in heavy large skillet over medium-high heat. Add mushrooms; sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Sauté until tender and lightly browned, about 4 minutes. Transfer mushrooms to large bowl; cool 15 minutes. Add asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms. Mix in crème fraîche and cheese. DO AHEAD: Filling can be made 1 day ahead. Cover; chill.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Mound filling atop pastry squares, leaving 1/2-inch plain border.
• Bake tarts 12 minutes. Reverse sheets. Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes longer. Transfer to plates; garnish with thyme sprigs.
• Sold at most supermarkets and at specialty foods stores.