Asparagus Ham And Mascarpone Tart Food

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SPRING ASPARAGUS TART



Spring Asparagus Tart image

Provided by Food Network Kitchen

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 12

1 tablespoon all-purpose flour, plus more for dusting
1 sheet frozen puff pastry, thawed (a 9 1/2- by 9-inch sheet from a 17.3-ounce package)
1 cup mascarpone
1 1/2 teaspoons kosher salt
1 large egg, beaten
1 lemon, zest finely grated (about 1 tablespoon)
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
1 pound pencil asparagus, woody bottoms trimmed off
1 tablespoon olive oil
Freshly ground black pepper
Lightly dressed greens, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet. Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife.
  • Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes. Let cool for 5 to 10 minutes and serve.
  • Serve with lightly dressed greens.

ASPARAGUS & PARMESAN PASTRIES



Asparagus & Parmesan pastries image

A chef's favourite treat is ready-rolled pastry. Perfect for a quick, easy, impressive supper, at any time of year

Provided by Sara Buenfeld

Categories     Afternoon tea, Dinner, Lunch, Main course, Starter, Supper

Time 35m

Number Of Ingredients 8

6 tbsp mascarpone
40g (or vegetarian alternative), grated parmesan , plus extra shavings to serve
3 tbsp finely chopped basil
zest ½ lemon
375g pack ready-rolled puff pastry , quartered (then cut to the length of the asparagus)
350g asparagus spear
1 tbsp olive oil
good handful pretty salad leaves , such as rocket, basil, frisée and little red chard, tossed in vinaigrette

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the Parmesan, basil and lemon zest, then season.
  • Lift the pastry onto 2 trays, then score around the edges of each piece to make a thin border. Spread the cheese mixture within the borders.
  • Toss the asparagus in the oil, then arrange the bundles on top of the pastry (these can be stacked a bit for height). Bake the pastries for 20-25 mins until golden, then serve warm topped with the dressed salad leaves and a few shavings of Parmesan.

Nutrition Facts : Calories 535 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium

DEEP-FILLED ASPARAGUS & MASCARPONE TARTLETS



Deep-filled asparagus & mascarpone tartlets image

A fresh starter or canapé. A little skill is require, but once mastered you can easily change the fillings to suit the seasons

Provided by Barney Desmazery

Categories     Buffet, Canapes, Dinner, Starter

Time 1h10m

Number Of Ingredients 5

500g block all-butter puff pastry
12 asparagus spears
250g tub mascarpone
4 eggs
100g goat's cheese , crumbled

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Roll out the pastry on a lightly floured surface and cut into 12 pieces, roughly 8cm square. Use each piece to line the holes of a 12-hole muffin tin and use a ball of trimmings to press the pastry right down into the corners.
  • Press a large piece of foil over the tin and down into the holes, then fill each with baking beans. Bake for 15 mins until puffed up and golden, then remove the foil and cook for 10 mins more. Don't worry if the pastry puffs right up.
  • Meanwhile, trim the asparagus and separate the stalks from the tips. Bring a large pan of water to the boil, cook the stalks for 6 mins, then fish them out and place in a bowl of iced water. When cold, drain them again. Cook the tips separately for 3 mins, then place in the iced water. Put the stalks, mascarpone and eggs into a small bowl, season generously with salt and pepper, then use a hand blender to blitz everything to a frothy green custard.
  • Use a spoon to push the pastry back down into the holes and fill each with the custard. Drop an asparagus tip into each, then crumble over the goat's cheese. Return the tarts to the oven for 10-15 mins until the custard has puffed up and set. Leave to cool before removing from the tins.

Nutrition Facts : Calories 316 calories, Fat 25 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.48 milligram of sodium

ASPARAGUS, HAM AND MASCARPONE TART



Asparagus, Ham and Mascarpone Tart image

This is an easy main course that looks very pretty - adapted from a recipe found in a Delicious magazine . I made it for New Years dinner and it was very successful.

Provided by katew

Categories     Savory Pies

Time 45m

Yield 8 tarts, 8 serving(s)

Number Of Ingredients 9

2 puff pastry sheets
30 g butter
1 onion, finely chopped
200 g ham, sliced
3 teaspoons Dijon mustard
250 g mascarpone cheese
2 bunches asparagus, trimmed, halved
1 egg, slightly beaten
1/2 cup parmesan cheese, shaved

Steps:

  • Preheat oven to 180 C, line 2 trays with baking paper.
  • Cut each pastry sheet into 4 squares, then lightly score a 2.5 cm border around each square.
  • Place squares on trays and chill.
  • Melt butter in frypan and cook onion for 3 - 4 minutes.
  • Finely chop ham in food processor.
  • Add onion, mustard and mascarpone and pulse to combine.
  • Season to taste.
  • Spread mixture within pastry border on each square.
  • Top with asparagus spears.
  • Brush pastry borders with beaten egg.
  • Bake 20 - 25 minutes till pastry is golden.
  • Serve topped with parmesan.

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