Asparagus Puff Pastry Flat Bread Pizza 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 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, HERB AND GOAT CHEESE PUFF PASTRY

Steps:

• Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment paper.
• Add the goat cheese, ricotta and 2 eggs to the bowl of a food processor fitted with the blade attachment. Pulse until the mixture is evenly combined. Next, add the Parmesan, parsley, chives, dill, lemon zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse once again to combine all the ingredients. The mixture may look slightly liquidy, but once it bakes the egg will help stabilize the cheese mixture. Set aside.
• On a separate rimmed baking sheet, toss the asparagus with the olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Set aside.
• Unroll the puff pastry on a lightly floured work space and dust a rolling pin lightly with flour. Roll the puff pastry out to a 13-by-11-inch rectangle. Add the goat cheese-herb mixture to the puff pastry and spread it out into an even layer, leaving a 1-inch border all the way around the puff pastry. Nestle in the asparagus into the cheese mixture, alternating directions.
• To make the egg wash, whisk the remaining egg with a splash of water. Use a pastry brush to brush the exposed crust all the way around the edges.
• Transfer the tart to the oven and bake until the crust is golden and the cheese mixture is set, 25 to 30 minutes

ASPARAGUS PUFF PASTRY FLAT BREAD PIZZA

Steps:

• 1. beat the egg with a little water. Set aside. Preheat oven 450 degrees.
• 2. Heat the olive oil in a saute pan. Add the shallot, garlic and asparagus and saute until crisp tender. Remove from heat.
• 3. Roll out the puff pastry into about a 20 x 15 rectangle. Place on baking sheet lined with parchment paper. Spread the ricotta cheese over the puff pastry leaving a 1 inch border around the edge
• 4. Top with the asparagus mixture. Add the parmigiano reggiano cheese. Roll up the sides of the puff pastry and brush the egg mixture on the borders
• 5. Bake for about 20 to 25 minutes. Add the basil leaves the last 5 minutes. Remove from oven and let cool a bit and cut into squares.

PUFFED PASTRY PIZZA

Steps:

• Thaw the puffed pastry on the counter for 45 minutes or in the fridge for several hours.When thawed, carefully open the sheet, then slice it in half down the middle. Place both halves on a baking sheet lined with parchment or a baking mat. Preheat oven to 415 degrees, then start on the pizza toppings.In a large skillet over medium-high heat, saute mushrooms and garlic in the butter for 2 minutes, then pour in the wine and season with salt and pepper. Allow to continue cooking for 5-7 minutes, until mushrooms are cooked down and liquid is mostly gone. Remove from heat and set aside.To build the pizzas: Brush a thin layer of olive oil in the center part of each half of puffed pastry.On each half, sprinkle on half the cheese so that it covers all but a 1/2 inch border all around the pastry.On one half, sprinkle on the cooked mushrooms. On the other half, sprinkle on the halved tomatoes. Press both mushrooms and tomatoes lightly into the cheese.Place the pan in the oven and bake for 15 minutes pastry could go crazy and puff up in areas here and there, but don't worry! It'll be fine. Remove from the oven and sprinkle the goat cheese crumbles on both halves. Allow the pizzas to sit for 10 minutes. If there are any big air bubbles/puffs, just give them a little smush or wait and they'll calm down.Sprinkle on basil, slice into pieces, and serve!

ASPARAGUS, BRIE & PARMA HAM CROSTINI

Steps:

• Cut asparagus tips into 2-in. lengths. (Discard stalks or save for another use.) Place asparagus tips in a 15x10x1-in. baking pan lined with foil. Drizzle with 1 teaspoon oil and toss to coat. Sprinkle with salt and pepper. Bake at 425° for 10-15 minutes or until crisp-tender. , Brush baguette slices on both sides with remaining oil. Place on a baking sheet. Broil for 1-2 minutes on each side or until toasted., Top each slice with asparagus, prosciutto and cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is melted.

PUFF PASTRY TOMATO TART

Steps:

• Thaw the pastry sheets until softened, but still cold.
• Preheat the oven to 425F.
• Place your pastry sheet on either a stoneware baking sheet, or on a parchment lined sheet.
• Use a rolling pin to gently flatten the pastry so it is smooth.
• Cut strips from all 4 sides of each pastry sheet, and brush the pastry with egg.
• Add the strips back to the edges of the pastry sheet, and press them down to adhere
• Prick entire surface with a fork.
• Sprinkle with parmesan cheese.
• Bake, for 15 minutes until puffed and golden.
• Mix together the goat cheese, garlic and Italian seasoning, and smear over entire surface of the pastry.
• Top with tomatoes, and sprinkle with parsley and extra parmesan.
• Sprinkle with salt & pepper to taste.
• Cut into slices.
• Devour.

MUSHROOM PUFF PASTRY BITES

Steps:

• Preheat oven to 400°. For filling, in a large skillet, heat butter over medium heat. Add mushrooms and onion; cook and stir until tender, 3-5 minutes. Add garlic and pepper; cook 1 minute longer. Stir in cream cheese until melted; remove from heat., Unfold one pastry sheet; cut into 9 squares. Cut each square diagonally in half. Place a scant teaspoon of filling on one half of each triangle. Brush edges of pastry with water; fold over to form a triangle. Seal edges with a fork; place 1 in. apart on parchment-lined baking sheets. Repeat with second pastry sheet and remaining filling., Bake until golden brown, 12-15 minutes. Remove from pans to wire racks. Serve warm. Freeze option: Cover and freeze unbaked triangles on parchment-lined baking sheets until firm. Transfer to a freezer conatiner; return to freezer. To use, bake as directed.

BAKED SALMON WITH ASPARAGUS, PEA & MASCARPONE RISOTTO (GF)

Steps:

• Finely dice the onion and add to a non-stick pan or high-sided frying pan with some olive oil. Cook over a medium-low heat for 10 minutes until it is soft and translucent.
• While the onion is softening you can prepare the salmon. Preheat the oven to 180C (fan). Place the fillets on a baking tray lined with tin foil, then slice the lemon into half-moon pieces and place on top of the salmon. Lay a second piece of foil over the top of the salmon and crimp the edges of the two pieces to create a sealed parcel. Set aside while the oven heats.
• Now back to the pan, mince the garlic and add to the onion, stirring through for 1 minute untilit becomes fragrant.
• Add the risotto rice and white wine to the pan and turn the heat up to medium. Cook until the wine has been absorbed by the rice.
• Put the salmon in the oven at this point - it will need 15-20 minutes to cook, depending on how you like it. I do 15 minutes (at which point the salmon will be just cooked and nice and juicy).
• While the salmon is cooking we can get on with the risotto. Start to integrate the stock, adding about 100ml at a time to the rice and stirring constantly to avoid the risotto sticking to the bottom of the pan. By adding the liquid gradually you will ensure you don't add too much and end up with a sloppy mess! The rice with quadruple in volume once cooked and if you run out of stock, just add the 200ml water until the rice is nice and soft (or al dente if you prefer it the Italian way). This will take about 15 minutes - don't forget about the salmon, you can take this out of the oven and set aside (still in its parcel) while you finish the risotto.
• When almost all of the liquid has been absorbed, stir the frozen peas and asparagus through the risotto and cook for a final 5 minutes.
• Stir the mascarpone through the risotto, heat for 1 minute, season to taste with black pepper and then it's ready to serve. Spoon the risotto into wide pasta bowls, top each bowlful with a salmon fillet and serve with some fresh rocket salad on the side. Delicious!

ASPARAGUS WITH GORGONZOLA CHEESE WRAPPED IN PUFF PASTRY

Steps:

• Take 3 sheets and butter the first then lay the 2nd on top, then butter the 2nd sheet, and then lay the 3rd sheet on top Now slice the sheet in 2 1/2 inch strips, cut each strip 4 inches. Each strip should be 4 inches long by 2 1/2 inches wide.
• Take the asparagus that has been trimmed and steamed, al dente, and place on the cut puff pastry, now brush with a little melted butter and then put a teaspoon full of cheese on it.
• Now wrap the pastry over the asparagus as in a roll. It's ok if the tip and end sticks out; seal the pastry with melted butter and put in a plastic container till ready to use and freeze.
• When ready to use, put on a greased cookie sheet and put in the oven on the middle rack or in a toaster oven. Bake in the oven on high heat till the pastry turns golden color and the cheese starts to ooze out the ends. Don't over bake or they will burn.
• Note: The reason I have put the ingredients at one each is so you can make as little or as much as you want, just follow the amount for each item how many you want to make.

PROSCIUTTO ASPARAGUS PUFF PASTRY BUNDLES

Steps:

• Preheat oven to 425°F. Line a sheet pan with parchment paper.
• On a lightly floured surface, roll the puff pastry out to a large rectangle about double the original size. Square off edges and cut into 6 squares. (I use a pizza cutter to do this).
• Toss asparagus in olive oil and season with salt and pepper.
• To make the bundles, place slice of prosciutto on top of the square. I folded the prosciutto in half so that it fit nicely on the square. Follow with 3-4 stalks of asparagus (depending on size) and 1-2 tablespoons of cheese.
• Lift two opposite corners of the puff pastry squares and wrap them around the asparagus and press to seal. Brush puff pastry with egg wash. Sprinkle with more pepper if desired.
• Bake until puff pastry is golden and puffed, about 12-15 minutes. Serve immediately.