Asparagus Potato Tart Recipes

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ASPARAGUS AND CHEESE TART



Asparagus and Cheese Tart image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 12

1 pound asparagus, trimmed
1 sheet frozen puff pastry (about 1/2 pound), thawed
All-purpose flour, for dusting
1 cup grated fontina cheese (about 3 ounces)
1 cup grated comte or gruyere cheese (about 3 ounces)
1 tablespoon minced shallot
2 large egg yolks
3 tablespoons whole milk
1/8 teaspoon freshly grated nutmeg
Kosher salt and freshly ground pepper
2 teaspoons extra-virgin olive oil
1/2 teaspoon finely grated lemon zest

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 AND PROSCIUTTO RUSTIC TART



Asparagus and Prosciutto Rustic Tart image

Easy but impressive, this cheesy rustic tart topped with prosciutto and asparagus spears will make you look like a pro, but only we'll know that anyone can make it.

Provided by Betty Crocker Kitchens

Categories     Dinner

Time 1h5m

Yield 8

Number Of Ingredients 14

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 lb fresh asparagus spears (about 21, medium thickness), trimmed to 7 inches
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded mozzarella cheese (8 oz)
4 oz cream cheese, softened
1/2 cup plus 3 tablespoons shredded Parmesan cheese
1/2 cup sour cream
1 clove garlic, finely chopped
1 egg
1 package (3 oz) thinly sliced prosciutto, cut crosswise into 1/2-inch strips
1 egg yolk
1 tablespoon water

Steps:

  • Heat oven to 450°F. On lightly floured surface, unroll and stack pie crusts one on top of the other. Roll to 17x12-inch rectangle. Place on ungreased 18x13-inch baking pan.
  • In large bowl, toss asparagus in oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
  • In medium bowl, stir together mozzarella cheese, cream cheese, 1/2 cup of the Parmesan cheese, the sour cream, garlic, egg, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
  • Spread cheese mixture evenly onto pie crust, leaving 1 1/2-inch border around edge. Arrange prosciutto strips on top of cheese mixture. Arrange asparagus, alternating tips to bottoms, on top of prosciutto. Fold edge of pie crust over filling all around, leaving asparagus uncovered.
  • In small bowl, use whisk to beat egg yolk and water. Brush edges of crust with egg yolk mixture, and sprinkle with remaining 3 tablespoons Parmesan cheese. Bake 19 to 24 minutes or until edges are golden brown and asparagus is tender. Cool 15 minutes on pan on cooling rack.

Nutrition Facts : Calories 460, Carbohydrate 30 g, Cholesterol 105 mg, Fat 5, Fiber 1 g, Protein 15 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 1/2 g

FONTINA ASPARAGUS TART



Fontina Asparagus Tart image

This lemony tart is loaded with fontina cheese and fresh asparagus. It's a snap to make but looks really impressive. Be advised...your guests will be vying for the last tasty slice. -Heidi Meek, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Appetizers

Time 35m

Yield 16 servings

Number Of Ingredients 8

1 pound fresh asparagus, trimmed
1 sheet frozen puff pastry, thawed
2 cups shredded fontina cheese
1 teaspoon grated lemon zest
2 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry., On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes., Sprinkle 1-1/2 cups cheese over pastry to within 1/2-in. of edges. Place asparagus over top; sprinkle with remaining cheese. Mix remaining ingredients; drizzle over top. Bake until cheese is melted, 10-15 minutes. Serve warm.

Nutrition Facts : Calories 142 calories, Fat 9g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 202mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

POTATO ASPARAGUS TART RECIPE BY TASTY



Potato Asparagus Tart Recipe by Tasty image

Here's what you need: red potatoes, water, heavy cream, salt, italian seasoning, black pepper, butter, puff pastry, parmesan cheese, goat cheese, asparagus, salt, ground black pepper, olive oil, lemon juice

Provided by Tasty

Categories     Dinner

Yield 9 slices

Number Of Ingredients 15

4 red potatoes
3 cups water, enough to cover the potatoes
½ cup heavy cream
1 teaspoon salt
1 teaspoon italian seasoning
½ teaspoon black pepper
2 tablespoons butter, melted
1 sheet puff pastry, defrosted
2 cups parmesan cheese
4 oz goat cheese
1 bunch asparagus
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon olive oil
1 tablespoon lemon juice

Steps:

  • Thinly slice potatoes.
  • Soak potatoes in just enough cold water to cover the potatoes for 10 minutes. Then pat dry.
  • Preheat oven to 400ºF (200ºC).
  • In a medium bowl, mix together heavy cream, salt, Italian seasoning, black pepper and melted butter.
  • Add potato slices and evenly coat every piece in the cream mixture.
  • Line baking tray with parchment paper and place one sheet of puff pastry. With a fork, evenly poke the entire sheet.
  • Place shredded or grated parmesan cheese on the puff pastry. Then layer each potato slice to cover the sheet, leaving ½ inch (1 ¼ cm) on all sides.
  • With 2 spoons, scoop small amounts of goat cheese on top of the potatoes. Season with a pinch of salt and pepper.
  • Bake for 30 minutes or until the crust is golden brown.
  • With a peeler hold the bottom of the asparagus and carefully peel from bottom to the tip. Peel twice on one side, then flip over to peel the other side. It will give you a even ribbon.
  • Put all the asparagus ribbons into a bowl and mix in salt, pepper, olive oil and lemon juice. Toss the ribbons until evenly coated.
  • Place the asparagus ribbons on top of the freshly baked potato tart, then slice.
  • Enjoy!

Nutrition Facts : Calories 413 calories, Carbohydrate 26 grams, Fat 29 grams, Fiber 1 gram, Protein 13 grams, Sugar 1 gram

OVEN ROASTED RED POTATOES AND ASPARAGUS



Oven Roasted Red Potatoes and Asparagus image

This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!

Provided by THREDDIES

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 1h

Yield 6

Number Of Ingredients 8

1 ½ pounds red potatoes, cut into chunks
2 tablespoons extra virgin olive oil
8 cloves garlic, thinly sliced
4 teaspoons dried rosemary
4 teaspoons dried thyme
2 teaspoons kosher salt
1 bunch fresh asparagus, trimmed and cut into 1 inch pieces
ground black pepper to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
  • Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.

Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g

FREE-FORM ASPARAGUS & POTATO TART



Free-form asparagus & potato tart image

Top cheesy rough-puff pastry with soured cream, grated gruyère and seasonal vegetables for a rustic vegetarian lunch or light dinner

Provided by Sarah Cook

Categories     Buffet, Dinner, Lunch, Main course, Supper

Time 1h10m

Number Of Ingredients 9

400g Jersey Royal potatoes
2 tbsp wholegrain mustard
140g asparagus (after snapping off woody ends)
140g gruyère , coarsely grated
200g pot soured cream
1 large egg
175g block of butter , frozen
300g plain flour , plus extra for dusting
50g gruyère , coarsely grated

Steps:

  • The morning before you make the pie, put the butter in the freezer - first wrap it in foil, which will help to keep it cold when you grate it later.
  • To make the pastry, put the flour in a big bowl and mix in a good pinch of salt and the cheese. Using a coarse cheese grater, grate in the butter - try to hold it as little as possible so it doesn't warm up too much - and stir it in with a knife as you go. When all the butter is in, give it a final stir to make sure all the strands of butter are coated with flour, then quickly stir in 125ml of very cold water. Splash in a little more if it looks dry, then lightly bring the pastry together with your hands. Wrap in cling film and chill for at least 30 mins.
  • Meanwhile, bring a big pan of water to the boil, then tip in the potatoes. Boil until just tender, then drain well, slice and allow to cool.
  • Heat oven to 200C/180C fan/gas 6 with a baking tray inside. On a large sheet of baking parchment dusted with a little flour, roll out the pastry into a rough circle about 30cm wide, until the thickness of 2 x £1 coins. Brush the mustard over the pastry. Arrange the potatoes, asparagus and most of the gruyère in layers in the centre of the base, leaving a border of pastry that's roughly 5cm all the way around. Season and fold up the pastry edges to enclose the vegetables and cheese, pinching the edges to seal. Whisk together the soured cream and the egg with a little seasoning, then pour into the centre of the tart. Sprinkle over the remaining cheese and slide the tart onto the preheated baking tray. Bake for 30 mins until the pastry is golden and crisp. Eat just warm or at room temperature.

Nutrition Facts : Calories 510 calories, Fat 33 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 1.1 milligram of sodium

ASPARAGUS TART WITH PROSCIUTTO



Asparagus Tart with Prosciutto image

Puff pastry tart filled with creamy Swiss cheese, asparagus, and prosciutto makes a fabulous appetizer!

Provided by Kate SR

Categories     Appetizers and Snacks     Pastries

Time 1h

Yield 10

Number Of Ingredients 5

1 sheet frozen puff pastry
2 cups finely shredded Swiss cheese
2 ounces prosciutto, cut into thin strips
1 pound asparagus spears, woody bases removed
2 tablespoons olive oil

Steps:

  • Thaw frozen puff pastry at room temperature for 20 minutes.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Lightly flour a surface and roll pastry into a 10x16-inch rectangle. Place on the prepared baking sheet. Top with Swiss cheese, prosciutto, and asparagus tips, leaving a 1/2-inch border around the outside edge of the pastry sheet. Drizzle with oil.
  • Bake in the preheated oven until pastry is puffed and golden brown and asparagus is tender, 20 to 25 minutes. Cut into squares and serve.

Nutrition Facts : Calories 269.2 calories, Carbohydrate 13.8 g, Cholesterol 24.9 mg, Fat 19.7 g, Fiber 1.3 g, Protein 9.7 g, SaturatedFat 7.3 g, Sodium 212.1 mg, Sugar 1.3 g

ASPARAGUS CUSTARD TART



Asparagus Custard Tart image

This tart is unapologetically rich-there is puff pastry, Gruyere, goat cheese, and cream-yet the overall effect is one of lightness. It's a handy make-ahead addition to a festive spring brunch spread, but paired with a green salad, it also makes a satisfying supper on its own.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 3h

Yield Makes one 9-inch tart

Number Of Ingredients 9

1 sheet frozen puff pastry (from a 17.3-ounce package), thawed
1 tablespoon all-purpose flour, plus more for work surface
Coarse salt
1 pound asparagus, trimmed, cut into 2-inch pieces, stalks and tips kept separate
2 teaspoons extra-virgin olive oil
4 large eggs, room temperature
1 cup heavy cream
1 1/2 ounces Gruyere cheese, finely shredded (1/2 cup)
2 ounces fresh goat cheese, crumbled into large pieces (1/2 cup)

Steps:

  • Roll out puff pastry into a 14-inch square on a lightly floured surface; cut into a 13-inch round with a paring knife (use a bowl or a plate as a template). Transfer to a 9-inch round baking dish or a 5 1/2-to-6-cup deep-dish pie plate. Prick all over with a fork. Freeze until firm, about 30 minutes.
  • Preheat oven to 350 degrees. Line tart shell with parchment and fill with pie weights or dried beans. Place on a baking sheet and bake until edges turn pale golden brown, about 40 minutes. Remove crust from oven and remove pie weights and parchment. Return crust to oven and bake until bottom is dry and golden brown, 5 to 10 minutes more. Let cool completely on a wire rack.
  • Bring a medium pot of water to a boil and add 2 tablespoons salt. Add asparagus stalks and cook until crisp-tender, about 2 minutes. Transfer to a bowl of ice water; when cool, transfer to a plate and pat dry. Add asparagus tips to boiling water and cook 30 seconds. Drain and transfer to ice water; drain when cool. Pat tips dry and toss with oil in a bowl. Transfer stalks to a blender. Add eggs, cream, flour, and 1 1/4 teaspoons salt to blender and puree until very smooth.
  • Pour custard into crust. Sprinkle with Gruyere and goat cheese and top with asparagus tips. Bake until edges of custard are puffed, top is golden brown, and center is set, about 40 minutes. (Tent with foil if necessary to prevent overbrowning.) Let cool on a wire rack 15 minutes before serving.

ASPARAGUS AND POTATO TART - JAMIE OLIVER



Asparagus and Potato Tart - Jamie Oliver image

Make and share this Asparagus and Potato Tart - Jamie Oliver recipe from Food.com.

Provided by DrGaellon

Categories     Breakfast

Time 45m

Yield 8 serving(s)

Number Of Ingredients 11

1 lb fresh asparagus
1 (12 ounce) package phyllo pastry sheets, defrosted
1/4 lb butter, melted
1 lb potato
1/4 lb white cheddar cheese, grated
1/4 lb lancashire cheese, grated
1 pinch grated nutmeg (a little less than 1/8 tsp)
1/2 pint heavy cream or 1/2 pint double cream
3 eggs, beaten lightly
salt
pepper

Steps:

  • Preheat oven to 375F (190C). Also, set a large pot of salted water to boil.
  • Trim asparagus spears to fit into a rectangular tart pan (with removable bottom). Toss trimmed asparagus into boiling salted water for about 2 minutes to blanch.
  • Boil potatoes for 12 minutes in salted water. Drain.
  • While potatoes are boiling, layer phyllo into tart pan, leaving about 1" of dough overhanging the edge of the pan. Butter each sheet as it goes into the pan.
  • Mash potatoes with Cheddar and Lancashire cheeses. Add salt and pepper to taste. Add nutmeg and cream. Add eggs and mix well. Pour into tart pan. Lay asparagus spears on top, alternating directions of tips. Brush top lightly with any remaining melted butter. Crimp overhanging phyllo up along edge of tart pan. Put pan on the lowest shelf of the oven for 15-20 minutes. Remove pan from oven and allow it to set for at least 15 minutes.
  • Serve with a light salad of fresh spring greens.

Nutrition Facts : Calories 471.4, Fat 31.8, SaturatedFat 18.4, Cholesterol 165.5, Sodium 417.2, Carbohydrate 35.7, Fiber 3.2, Sugar 1.9, Protein 12

ASPARAGUS-PARMESAN TART



Asparagus-Parmesan Tart image

Store-bought puff pastry makes easy work of this seasonal tart recipe from "Martha Stewart's Dinner at Home." For the most flavorful (and flaky) results, look for all-butter brands of frozen puff pastry, such as Dufour. Follow this dish withShrimp in Saffron Broth and Apricot-Almond Ice Cream Sandwiches for a quick spring meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1 sheet (14 ounces) frozen puff pastry, thawed
All-purpose flour, for dusting
1 large egg, well beaten
10 medium asparagus spears, tough ends trimmed, shaved into thin strips using a vegetable peeler
2 teaspoons extra-virgin olive oil
Coarse salt and freshly ground pepper
1/2 cup finely grated Parmigiano-Reggiano cheese

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 AND POTATO TART



ASPARAGUS AND POTATO TART image

Categories     Potato     Bake

Yield 2 Tarts

Number Of Ingredients 10

1 bag (24 oz) Ore-Ida Steam n' Mash Russet Potatoes
Sea salt
1 lb. asparagus spears, woody ends removed
2 deep dish ready made pie crusts
½ cup butter, melted
3 cups freshly grated Cheddar
3 large eggs
8 oz. heavy cream
1 tbsp prepared horseradish
Freshly ground black pepper

Steps:

  • Cook potatoes according to instructions on bag. Meanwhile, blanch asparagus in a pot of salted boiling water for 4 minutes, drain in a colander. Preheat the oven to 375 degrees F. Mash cooked potatoes with Cheddar. In a separate bowl, mix together the eggs, cream, and horseradish. Stir into your cheesy mashed potato. Season well with pepper. Divide into half and spread the mashed potato into pie crusts. Place blanched asparagus across the filling, making sure you cover it all. Bake for 25 minutes, or until golden and crisp. Allow to rest for 10 minutes.

CRISPY AND DELICIOUS ASPARAGUS AND POTATO TART



Crispy and Delicious Asparagus and Potato Tart image

Filo pastry can be bought in all supermarkets now, yet it often gets forgotten about. You can usually find it in either the fresh or the frozen pastry sections. Next time you're out shopping, pick some up - everyone should keep some at home because it's wonderful to use as a base for sweet and savory tarts, or to wrap around cheese or spiced meat fillings. It goes really crunchy when cooked, so it's great with softer things. For this recipe, I've used it to make a quick open tart - perfect for a picnic or a simple lunch with a salad. You could even make individual ones and serve them as starters.

Provided by Jamie Oliver

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 11

1 pound potatoes, peeled and cut into chunks
Sea salt
1 pound asparagus spears, woody ends removed
8 ounces filo pastry
1/2 cup butter, melted
1/2 cup freshly grated Lancashire cheese
1/2 cup freshly grated Cheddar
3 large organic or free-range eggs
1 (8-ounce) container heavy cream
1/4 whole fresh nutmeg
Freshly ground black pepper

Steps:

  • Put your potatoes into a pan of salted boiling water and cook for 15 minutes. Meanwhile blanch your asparagus in a separate pan of salted boiling water for 4 minutes, and drain in a colander.
  • Preheat the oven to 375 degrees F.
  • Get an ovenproof dish - I've used many different shapes and sizes. Layer the sheets of filo pastry in the dish, brushing them with melted butter as you go and letting about 1-inch hang over the edge. You want to get the pastry about 5 layers thick. Put a clean, damp kitchen towel over the top and put aside.
  • When the potatoes are done, mash them with the cheeses. In a separate bowl, mix together the eggs and cream and stir into your cheesy mashed potato. Grate in the nutmeg, season well with pepper and mix together. Spread the mashed potato over the filo pastry, then bring up the sides of the filo and scrunch them together to form a rim. Take your blanched asparagus and line them up across the filling, making sure you cover it all. Brush all over with the remaining melted butter and pop into the preheated oven for around 20 minutes, or until golden and crisp. Allow to rest for 10 minutes. Serve just as you would a quiche for a quick lunch or supper, with a salad.
  • "Our agreement with the producers of "Jamie at Home" only permit us to make 2 recipes per episode available online. Food Network regrets the inconvenience to our viewers and foodnetwork.com users"

ASPARAGUS & POTATO TART



ASPARAGUS & POTATO TART image

Number Of Ingredients 11

1 lb asparagus (fresh)
12 ozs phyllo pastry (sheets defrosted)
1/4 lb melted butter
1 lb potato
1/4 lb cheddar cheese (white, grated)
1/4 cheese (lancashire, grated)
1 pinch grated nutmeg (1/8 tsp)
1/2 pt heavy cream (double)
3 beaten eggs
salt
pepper

Steps:

  • 1- preheat oven to 375 F. also, set a large pot of salted water to boil. 2 - trim asparagus spears to fit into a rectangular tart pan (with removable bottom). toss trimmed asparagus into boinling salted water for about 2 minutes to blanch. 3 - Boil potatoes for 12 minutes in salted water. drain. 4 - While potatoes are boiling, layer phyllo into tart pan, leaving about 1 inch of dough overhanging the edge of the pan. butter each sheet as it goes into the pan. 5 - mash potatoes with cheddar and Lancashire cheeses. add salt and pepper to taste. Add nutmeg and cream. Add eggs and mix well. Pour into tart pan. Lay asparagus spears on top, alternating directions of tips. Brush top lightly with any remaining melted butter. Crimp overhanging phyllo up along edge of tart pan. Put pan on the lowest shelf of the oven for 15-20 minutes. Remove pan from oven and allow it to set for at least 15 minutes. 6 - serve with a light salad of fresh spring greens.

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  • Roll out your puff pastry so it's about an inch bigger on all sides, then pierce the surface leaving a 1 inch border all around the edges without piercing, place on the prepared baking sheet and set aside.
  • In a bowl, add the cheese and mix with a couple tbsp of cream (or a touch more if needed) to get it nice and creamy, add the parm (just a few Tbsp) then spread on your prepared puff pastry (leaving the border empty) lay your asparagus over the top, drizzle with some oil, salt and pepper, brush the edges of the pastry with the egg wash and bake for about 20 minutes or until deeply golden brown, cool on a wire rack and serve!


POTATO TART RECIPE | CHEESY ASPARAGUS POTATO TART
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Arrange the remaining potatoes on top of the cheese and asparagus. Spread the remaining asparagus, cheese, and rosemary on top of the potatoes. In a bowl, …
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ASPARAGUS TART RECIPE - TODAY.COM
2021-04-02 Lay your asparagus over the top, drizzle with some oil, add salt and pepper and brush the edges of the pastry with the egg wash. 4. Bake for about 20 minutes, or until deeply …
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  • 2. Roll out your puff pastry so it's about an inch bigger on all sides, then pierce the surface, leaving a 1-inch border all around the edges without piercing; place on the prepared baking sheet and set aside.
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CHEESY ASPARAGUS TART - JUST A TASTE
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  • Bring a large pot of water to a boil. Line a baking sheet with paper towels. Add the asparagus and blanch for 30 seconds then immediately remove them from the water and arrange them on the paper towel-lined baking sheet to cool.
  • Lightly flour your work surface then unfold the puff pastry onto it and roll it into a 10x12-inch rectangle. Transfer the pastry to the lined baking sheet then using a sharp knife, score a rectangular border about 1 inch from the edges. Prick the center of the pastry with a fork then bake it for about 10 minutes or just until it is pale golden.
  • Remove the pastry from the oven and sprinkle it with the shredded gruyere and Parmesan cheeses then arrange the blanched asparagus spears on top of the cheese, trimming any ends as needed to fit across the pastry. Brush the entire pastry and asparagus with the olive oil then sprinkle it with salt and pepper.


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  • Roll out each pastry sheet on work surface to 10-inch square. Cut each into 4 squares. Using small knife, score 1/2-inch border (do not cut through pastry) around inside edges of each square. Arrange squares on 2 rimmed baking sheets. DO AHEAD Can be made 1 day ahead. Cover and chill.
  • Melt butter in heavy large skillet over medium-high heat. Add mushrooms; sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Sauté until tender and lightly browned, about 4 minutes. Transfer mushrooms to large bowl; cool 15 minutes. Add asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms. Mix in crème fraîche and cheese. DO AHEAD Filling can be made 1 day ahead. Cover; chill.
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  • Bake tarts 12 minutes. Reverse sheets. Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes longer. Transfer to plates; garnish with thyme sprigs.


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2014-05-06 British asparagus and Westcombe Cheddar tart recipe. Westcombe Cheddar is unpasteurised, mature cheddar, holding both European PDO status and the “Artisan Somerset Cheddar” designation from Slow Food. It has a firm texture, is slightly nutty and can be easily crumbled. I found a block at Jamie’s Deli in St Albans, but any strong, crumbly Cheddar can …
From jamieoliver.com
Estimated Reading Time 4 mins


ASPARAGUS, VIDALIA ONION AND POTATO TART | THE SUBURBAN ...
2012-06-09 Asparagus, Vidalia Onion and Potato Tart Crisp asparagus, carmelized Vidalia onions and buttery mashed potatoes over a flaky puff pastry crust. It’s Friday evening. I’m in the passenger seat of my car and my husband is driving; staring intently on the rain soaked highway. There’s some random music on the radio and I am taking advantage of some precious free …
From thesuburbanpeasant.wordpress.com


CRISPY AND DELICIOUS ASPARAGUS AND POTATO TART RECIPE ...
More significantly, I was out of eggs, so left them out completely and added some extra whole milk to the potato/cheese/cream mix to make it a little more spreadable. While the potato mix tasted good, it was, as Jamie might say, a bit "stodgy" on the tart, and the phyllo dough underneath didn't crispy up well. Next time, I'll be sure use the ...
From eatyourbooks.com


20 BEST ASPARAGUS RECIPES | WAITROSE & PARTNERS
Asparagus, rocket & new potato tart. Celebrate the best of spring with tender asparagus, creamy new potatoes and peppery rocket. This recipe uses ready-made pastry for speed. View recipe. 15. Shaved asparagus and pesto salad. Dressing shaved stems in a loose pesto lets their delicate flavour really shine. This dish serves as a starter or side . View recipe. 15. …
From waitrose.com


FOOD LUST PEOPLE LOVE: CHEESY ASPARAGUS POTATO TART # ...
2018-12-05 But like any good quiche recipe, this cheesy asparagus potato tart can also be adapted to use what you have on hand. As long as there are potatoes and cheese, it’s all good. And I prefer yogurt or sour cream in place of the rich cream anyway. Those add a little welcome tang. Cheesy Asparagus Potato Tart Adapted from Jamie at Home* this cheesy asparagus …
From foodlustpeoplelove.com


EASY ASPARAGUS TART WITH GOAT CHEESE RECIPE
2021-04-15 How to Serve Easy Asparagus Tart . Serve the tart for as a side dish at dinner with roast chicken—or keep up the spring theme with some lamb chops. Or make this the main at brunch: Add a light salad and some mimosas for a restaurant-worthy meal. The tart also makes a great appetizer. Slice it into thin wedges so it’s a bit more finger-food ...
From simplyrecipes.com


ASPARAGUS, ROCKET & NEW POTATO TART - DRINK | RECIPES
Remove the baking beans and paper. Cook for 10-15 minutes, until light golden. 3. Meanwhile, boil the potatoes in a large pan of salted boiling water for 5 minutes. Add the asparagus and rocket, then cover and cook for 1 minute. Drain and leave to steam dry for 5 minutes. Add to the pastry case and scatter over the cheese.
From waitrose.com


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