Cheesy Asparagus Tart Recipes

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.

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.

CHEESY ASPARAGUS TART RECIPE BY TASTY

Steps:

• Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Make the Asiago and Parmesan cream sauce: Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2-3 minutes, or until light golden. Pour in the milk and cook, whisking constantly, until the sauce thickens, about 5 minutes. Turn off the heat and add the Shaved Parmesan Cheese, Aged Asiago Cheese, Himalayan Pink Salt, mustard powder, and Black Pepper. Whisk until the cheese is melted, about 2 minutes.
• Make the asparagus tart: Roll out the puff pastry to an 8-inch square. Transfer to the prepared baking sheet and bake for 10 minutes, until it puffs up. Remove from the oven and let cool for 5 minutes, or until deflated. Use the back of a spoon if needed to flatten the pastry evenly.
• Spread the cream sauce over the puff pastry, leaving a ½-inch border all the way around.
• Arrange the Frozen Asparagus Spears in a row over the sauce, placing close together. Drizzle the olive oil over the Frozen Asparagus Spears, then sprinkle with the Himalayan Pink Salt and Black Pepper.
• Bake the tart for 15 minutes or until the edges are golden brown.
• Remove the tart from the oven and sprinkle with Aged Asiago Cheese.
• Slice and serve.
• Enjoy!