Asparagus Parmesan Tart Food

ASPARAGUS & PARMESAN TART

Steps:

• Heat oven to 400ºF.
• Line 9-1/2-inch tart pan with removable bottom with crust; trim edge. Prick bottom of crust with fork.
• Bake 10 to 12 min. or until lightly browned. Cool. Meanwhile, heat oil in nonstick skillet on medium heat. Add onions; cook 10 min. or until caramelized, stirring occasionally.
• Spread onions onto bottom of crust; top with asparagus. Whisk cream cheese, sour cream, eggs and lemon zest until blended. Stir in 1/4 cup Parmesan; pour over asparagus. Sprinkle with remaining Parmesan.
• Bake 20 to 24 min. or until filling is slightly puffed and set in center. Remove tart from side of pan before serving.

PARMESAN ROASTED ASPARAGUS

Steps:

• Preheat the oven to 400 degrees F.
• If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

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-PARMESAN TART

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.

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 & PARMESAN PASTRIES

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.

ASPARAGUS, HORSERADISH AND PARMESAN TART

Steps:

• Clean and trim tough ends on asparagus.
• Take pastry from fridge 10 minutes before using.
• Preheat oven to 425°F.
• Unroll Pastry and place on baking sheet.
• With a sharp knife point score a line around the pastry about a half inch from the edge. Do not cut all the way through.
• Lightly prick inside the rectangle with a fork and brush the edges with a little beaten egg.
• Lay the Asparagus in a neat line with all the tips facing the same way, inside the border of the pastry.
• Mix together creme fraiche, egg yolks, chives, horseradish and cream.
• Season with salt & pepper and spread over the the asparagus.
• Sprinkle with Parmesan.
• Bake 30 - 40 minutes in preheated oven or until golden. If it starts to brown too much, turn oven down to 375°F.
• Serve with a tomato, basil, and dark green salad.

SPRING ASPARAGUS TART

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 TART

Steps:

• Preheat oven to 450°F. Open crust on work surface. Press out any cracks. Rub with flour. Arrange dough, flour side down, in 9-inch-diameter tart pan with removable bottom. Press dough into pan.
• Fold excess dough border over to form double-thick sides. Pierce dough all over with fork. Bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375°F.
• Cook asparagus in pot of boiling salted water until just crisp-tender, about 4 minutes. Drain well. Place on paper towels. Mix half and half, eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange asparagus in spoke-of-wheel fashion in crust, tips toward edge and ends meeting in center. Pour custard over. Bake until tart puffs and top browns, about 35 minutes. Cool slightly.

CAESAR ASPARAGUS TART

Steps:

• Blend garlic cloves, dijon mustard, lemon juice, worcestershire sauce, hot sauce and gradually add oil while blending.
• After it's well mixed, add paremsan cheese and black pepper.
• Blanch asparagus (boil for 1-2 minutes then place in an ice bath).
• Spread out asparagus in a baking pan, top with the caesar salad mixture.
• Prepare the puff pastry dough, roll it out flat until you have a rectangle shape.
• Create a border around the edges of the puff pastry, approximately 3/4" wide, using a small sharp knife.
• Then create diagonal score marks around the edges of the puff pastry.
• Poke holes throughout the pastry dough using a fork.
• Brush the egg yolk + water wash around the crush (edges).
• Bake the pastry at 400F for 10mins.
• To make part filling, combine egg, ricotta cheese, parmesan cheese, chives, black pepper--mix using a whisk.
• Spread tart filling evenly on top of the pastry.
• Spread the asparagus evenly on top of the filling.
• Gently place 2 eggs (make sure not to break the yolk) on top of the asparagus.
• Bake at 400F for 25mins.