Asparagus And Beet Tart Recipes

CHEESY ASPARAGUS TART

Steps:

• Heat a large skillet over medium heat and add the butter. When the butter has melted, add the leeks, then sprinkle with salt and pepper and cook, stirring occasionally, until soft and golden brown around the edges, 8 to 10 minutes. Set aside.
• Preheat the oven to 450 degrees F.
• Unroll the two pie crusts and lay on a sheet pan so that the pieces overlap slightly. Trim the edges of the pastry where it rides up the sides of the sheet pan and press these trimmings into the bare areas so that you are left with a 10-by-16-inch pastry rectangle.
• Sprinkle over the fontina, leaving a 1-inch border, then top with the leeks. Dollop on the ricotta. Scatter the thyme and asparagus pieces over the ricotta and sprinkle with salt and pepper. Fold the uncovered pastry edge inwards to make a 1/2-inch border all the way around the tart, in the style of a galette.
• Whisk the egg with a splash of water in a small bowl. Brush it all around the pastry edge.
• Bake the tart until it is a deep golden brown, 15 to 18 minutes. (If the crust is browning too fast, reduce the heat to 425 degrees F.)
• Remove the tart from the oven, then allow it to sit for 5 minutes. Cut into pieces and serve.

ASPARAGUS AND BEET TART RECIPE

Steps:

• 1 preheat the oven to 425. put the beets in a small baking dish and add about 1/2 inch water. cover with foil and bake until the beets are easily pierced with the tip of a knife, 1- 1 1/2 hours. remove the beets to a plate and let cool. wipe off the skins with a paper towel and slice into small wedges, set aside. 2. meanwhile, heat the butter in a med. skillet over med heat. add the onion, 2 tbsp. water, 1 tsp thyme, a big pinch of salt and a few grinds of pepper and cook, stirring occasionally, until the onion is tender and caramelized, 20-25 minutes. (add 1-2 tsp more water to the skillet, if needed) transfer the onion mixture to a food processor and puree until smooth. let cool. 3 roll out the puff pastry into a 9 x 11 inch rectangle on a sheet of parchment paper. transfer the dough on the parchment to a baking sheet. score a 1 inch border around the edge of the dough with a paring knife, brush the border with the beaten egg. spread the onion puree inside the border. 4. combine the beets, asparagus, olive oil, the remaining thyme, 1/2 tsp salt, and a few grinds of pepper in a bowl and toss to coat. arrange on top of the onion puree. 5 bake the tart until the dough is well browned and the asparagus is tender, 30-35 minutes. scatter the goat cheese and chives on top. serve warm or at room temperature.

ROASTED FRESH ASPARAGUS, BEETS, AND GOAT CHEESE MEDLEY

Steps:

• Heat oven to 425º F. Wash asparagus and cut off the tougher bottom parts of the stems. (Don't snap the ends as you lose too much of the asparagus). If sizes vary dramatically, slice the largest asparagus stems lengthwise. The asparagus can be chopped uniformly into halves or thirds or left whole.
• Wash and peel beets and slice into small cubes. Place asparagus and beets in a large bowl. Add olive oil, seasoning, and thyme and toss until completely coated.Cover baking sheet with parchment paper and arrange asparagus and beets on the sheet so they are spread out and not overlapping. Use a spatula to gather any remaining oil and seasonings to drizzle over the arranged vegetables. Bake for 15-20 minutes until beets are tender then remove them from the oven. Pile the asparagus and beets into the middle of the baking pan. Add cheese, fruit, and almonds. Bake another 10 minutes.

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.