Asparagus Pastry Recipe 465

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ASPARAGUS GRUYERE TART



Asparagus Gruyere Tart image

Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Number Of Ingredients 6

Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

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 PARMESAN CREAM PASTRY



Asparagus and Parmesan Cream Pastry image

This recipe was a side dish winner in the Real Women of Philadelphia 2010. After trying it, I know why. It is delicious.

Provided by CookingONTheSide

Categories     Cheese

Time 31m

Yield 8 serving(s)

Number Of Ingredients 9

1 sheet frozen puff pastry
1 lb fresh asparagus spear (16 spears)
1 (8 ounce) package cream cheese, softened
1/2 cup parmesan cheese, grated
5 fresh basil leaves, chopped
3 tablespoons fresh lemon juice
1 pinch sea salt
2 tablespoons olive oil
2 tablespoons parmesan cheese, shaved

Steps:

  • Preheat oven to 400 degrees F; remove pastry dough from freezer and let thaw for 10 minutes.
  • While dough is thawing, wash and trim asparagus so it is 1 1/2 inches shorter than width of pastry sheet.
  • In medium bowl, combine cream cheese, grated Parmesan, chopped basil leaves and lemon juice; set aside.
  • Unfold dough onto a baking sheet sprayed with cooking spray; cut into 4 equal rectangles.
  • Separate slightly; spread cream cheese mixture onto each of the pastry rectangles, alternating directions, not quite to each edge.
  • Press four asparagus spears onto each rectangle, alternating direction.
  • Sprinkle pastries with sea salt and drizzle with olive oil.
  • Bake for 18-22 minutes until pastries are golden brown.
  • Remove from oven, cut each pastry in half and transfer to serving platter.
  • Garnish with a sprinkle of shave parmesan cheese and serve.

CHEF JOHN'S ASPARAGUS TART



Chef John's Asparagus Tart image

As long as you're pretty good at making rectangles, and trimming things to the right length, this recipe is a breeze. By the way, I'll give the specific ingredient amounts I used here, but this really depends on how much asparagus you have, and how long you want your tart to be.

Provided by Chef John

Categories     Appetizers and Snacks     Pastries

Time 40m

Yield 1

Number Of Ingredients 8

1 6x9-inch sheet frozen puff pastry, thawed
6 spears fresh asparagus, trimmed
1 tablespoon Dijon mustard
1 ½ teaspoons creme fraiche
1 pinch ground black pepper
1 pinch cayenne pepper
2 teaspoons butter, melted
2 tablespoons freshly grated Parmigiano-Reggiano cheese, or to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone baking mat.
  • Lay puff pastry out on the prepared baking sheet. Fold edges up to create a 1/2-inch wide border. Prick inside base of dough completely with a fork.
  • Bake in the preheated oven until golden and puffed, about 10 minutes. Press puffed center down with the back of a fork to deflate.
  • Bring a large pot of lightly salted water to a boil. Add asparagus and cook uncovered until bright green, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain.
  • Stir mustard, creme fraiche, black pepper, and cayenne pepper together in a small bowl; spread into the bottom of the cooled tart shell. Lay asparagus spears, trimming as necessary to fit the tart shell, in the center of the tart on top of the mustard spread. Brush melted butter over the asparagus and crust and sprinkle Parmigiano-Reggiano cheese over the top.
  • Bake in the oven until pastry is browned and asparagus is tender, 10 to 12 minutes.

Nutrition Facts : Calories 795.4 calories, Carbohydrate 58.8 g, Cholesterol 40.5 mg, Fat 56.6 g, Fiber 4 g, Protein 14.6 g, SaturatedFat 19.5 g, Sodium 869.3 mg, Sugar 3 g

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