Cheesy Asparagus Tart Recipe By Tasty

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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.

CHEESY PUFF PASTRY ASPARAGUS TART



Cheesy puff pastry asparagus tart image

Cheesy asparagus tart made with puff pastry is a delicious, easy vegetarian recipe perfect for breakfast, brunch or a fuss-free lunch.

Provided by Alida Ryder

Categories     Brunch     Lunch     Starter     Vegetarian

Time 30m

Number Of Ingredients 9

400 g/14oz puff pastry (thawed)
300 g/10oz fresh green asparagus (Washed and woody ends trimmed off)
250 g/approximately 1 cup plain cream cheese
2 egg yolks
50 g/approximately ½ cup Parmesan cheese (grated (add as much or as little as you prefer))
2 tsp fresh thyme leaves
zest of 1 lemon
salt and pepper (to taste)
1 egg (beaten)

Steps:

  • Pre-heat the oven to 220ºC/430ºF. Line a baking sheet with baking/parchment paper.
  • To make the cheese mixture, combine the cream cheese, egg yolks, Parmesan, thyme, lemon zest, salt and pepper and mix well.
  • Gently roll the puff pastry out into a large rectangle (to fit the baking sheet). Score a border around the edge (taking care not to cut all the way through the pastry).
  • Spread the cream cheese mixture onto the puff pastry, staying within the borders then top with the asparagus and season with salt and pepper.. Brush the edges of the pastry with beaten egg.
  • Place the tart into the oven and allow to bake for 15-20 minutes until the pastry is golden and cooked through.
  • Remove from the oven and allow to cool for 5-10 minutes before slicing and serving.

Nutrition Facts : Calories 340 kcal, Carbohydrate 20 g, Protein 11 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 120 mg, Sodium 426 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

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.

CHEESY ASPARAGUS TART



Cheesy Asparagus Tart image

Provided by Ree Drummond : Food Network

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

4 tablespoons salted butter
2 large leeks, halved lengthwise and thinly sliced
Kosher salt and freshly ground black pepper
One 14-ounce package refrigerated rolled pie dough (2 crusts)
2 cups grated fontina cheese
1 cup ricotta
1 teaspoon chopped fresh thyme
12 ounces asparagus, trimmed and chopped into 1-inch pieces
1 large egg

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 BAKED ASPARAGUS



Cheesy Baked Asparagus image

This cheesy baked asparagus is an ideal fresh asparagus recipe with a rich, creamy sauce and cashews. It's a favorite vegetable dish that is easy to prepare. -Jerry Gulley, Pleasant Prairie, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 7

3 pounds fresh asparagus, trimmed
1 cup heavy whipping cream
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1-1/2 cups shredded mozzarella cheese
1 cup chopped cashews
1 cup grated Parmesan cheese

Steps:

  • Preheat oven to 400°. Arrange asparagus in a greased 13x9-in. baking dish; add cream, salt and pepper. Top with mozzarella, cashews and Parmesan cheese. Bake until asparagus is tender and cheese is melted and golden brown, 25-30 minutes. Transfer dish to wire cooling rack; let stand 5 minutes before serving.

Nutrition Facts : Calories 261 calories, Fat 21g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 447mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 11g protein.

SPRING ASPARAGUS TART



Spring Asparagus Tart image

Provided by Food Network Kitchen

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 12

1 tablespoon all-purpose flour, plus more for dusting
1 sheet frozen puff pastry, thawed (a 9 1/2- by 9-inch sheet from a 17.3-ounce package)
1 cup mascarpone
1 1/2 teaspoons kosher salt
1 large egg, beaten
1 lemon, zest finely grated (about 1 tablespoon)
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh tarragon
1 pound pencil asparagus, woody bottoms trimmed off
1 tablespoon olive oil
Freshly ground black pepper
Lightly dressed greens, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Lightly flour the work surface and roll out the puff pastry to a 9- by 12-inch even rectangle. Transfer to the prepared baking sheet. Combine the mascarpone, 1 1/4 teaspoons of the salt, the flour, egg and lemon zest, and then fold in the chives and tarragon. Spread over the puff pastry, leaving a 3/4-inch border. Make small cuts around the border about 1 inch apart with the tip of a paring knife.
  • Toss the asparagus with the olive oil in a bowl. Lay half of the asparagus in a neat row across the surface of the tart so the tips meet the edge. Do the same in the opposite direction with the remaining asparagus. Season with the remaining 1/4 teaspoon salt and some pepper. Bake until the border of the tart is deep golden and puffed and the top is lightly spotted golden brown, about 25 minutes. Let cool for 5 to 10 minutes and serve.
  • Serve with lightly dressed greens.

CHEESY ASPARAGUS TART RECIPE BY TASTY



Cheesy Asparagus Tart Recipe by Tasty image

Here's what you need: unsalted butter, all purpose flour, whole milk, Private Selection™ Shaved Parmesan Cheese, Private Selection™ Aged Asiago Cheese, Private Selection™ Himalayan Pink Salt, mustard powder, Freshly ground Private Selection™ Black Pepper,, puff pastry, Private Selection™ Frozen Asparagus Spears, olive oil, Private Selection™ Himalayan Pink Salt, Private Selection™ Black Pepper, Private Selection™ Himalayan Pink Salt

Provided by Kroger

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 14

1 tablespoon unsalted butter
1 tablespoon all purpose flour
1 cup whole milk
½ cup Private Selection™ Shaved Parmesan Cheese
½ cup Private Selection™ Aged Asiago Cheese, grated
¼ teaspoon Private Selection™ Himalayan Pink Salt
½ teaspoon mustard powder
Freshly ground Private Selection™ Black Pepper,, to taste
1 sheet puff pastry, thawed
½ bag Private Selection™ Frozen Asparagus Spears
1 tablespoon olive oil
¼ teaspoon Private Selection™ Himalayan Pink Salt
Private Selection™ Black Pepper, to taste
¼ cup Private Selection™ Himalayan Pink Salt

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!

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