Deep Filled Asparagus Mascarpone Tartlets Recipes

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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



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.

ASPARAGUS CUSTARD TART



Asparagus Custard Tart image

Categories     Appetizer     Side     Bake     Vegetarian     Asparagus     Phyllo/Puff Pastry Dough     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 17

For pastry
1 cup all-purpose flour
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
1 large egg, lightly beaten
For filling
1 medium leek (white and pale green parts only), quartered lengthwise, then cut crosswise into 1/3-inch pieces
1 lb medium asparagus, trimmed
1 tablespoon unsalted butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/3 cups heavy cream
3 large eggs
2 teaspoons finely chopped fresh tarragon
2 teaspoons water
Special Equipment
parchment paper; a 9 1/4-inch flan ring* (see cooks' note, below)

Steps:

  • Make pastry:
  • Blend together flour, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with egg and gently stir with a fork (or pulse in processor) just until a dough forms.
  • Turn out dough onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather dough into a ball, then flatten into a 5-inch disk. Chill dough, wrapped in plastic wrap, until firm, at least 30 minutes.
  • Make filling while pastry chills:
  • Wash leek in a bowl of cold water, agitating water, then lift out leek and pat dry.
  • Cook asparagus in a wide 4- to 5-quart pot of boiling salted water , uncovered, until just tender, about 5 minutes. Transfer asparagus with tongs to a bowl of ice and cold water to stop cooking, then drain and pat dry. Cut off and reserve tips (leave more stalk if asparagus is thin), then thinly slice stalks crosswise.
  • Heat butter in a 10- to 12-inch heavy skillet over moderately low heat until foam subsides, then cook leek with 1/4 teaspoon salt, stirring, until softened, 6 to 8 minutes. Stir in sliced asparagus and 1/4 teaspoon pepper and remove from heat.
  • Finish filling and assemble and bake tart:
  • Put oven rack in middle position and preheat oven to 375°F.
  • Line a baking sheet with parchment paper and put flan ring in center of baking sheet. Roll out dough on a lightly floured surface with a floured rolling pin into an 11-inch round, then fit dough inside flan ring, pressing dough against bottom edge and side of ring. Run rolling pin over top edge of ring to cut off excess dough.
  • Whisk together cream, 2 eggs, tarragon, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Lightly beat remaining egg with water in a small bowl and brush tart shell all over with some egg wash. Spoon asparagus mixture into shell, spreading evenly, then pour cream mixture over asparagus.
  • Bake tart until filling is just beginning to set but still loose on top, 20 to 25 minutes. Scatter asparagus tips over top, pressing lightly if necessary to help them settle into filling, then continue to bake until custard is golden and just set but still slightly wobbly in center, about 30 minutes more (custard will continue to set as it cools).
  • Cool tart on baking sheet on a rack until warm, about 30 minutes. Loosen edge with a small sharp knife, then lift off flan ring. Serve warm or at room temperature, cut into wedges.
  • *Available at cookware stores and Bridge Kitchenware (212-688-4220; bridgekitchenware.com).

ASPARAGUS, HAM AND MASCARPONE TART



Asparagus, Ham and Mascarpone Tart image

This is an easy main course that looks very pretty - adapted from a recipe found in a Delicious magazine . I made it for New Years dinner and it was very successful.

Provided by katew

Categories     Savory Pies

Time 45m

Yield 8 tarts, 8 serving(s)

Number Of Ingredients 9

2 puff pastry sheets
30 g butter
1 onion, finely chopped
200 g ham, sliced
3 teaspoons Dijon mustard
250 g mascarpone cheese
2 bunches asparagus, trimmed, halved
1 egg, slightly beaten
1/2 cup parmesan cheese, shaved

Steps:

  • Preheat oven to 180 C, line 2 trays with baking paper.
  • Cut each pastry sheet into 4 squares, then lightly score a 2.5 cm border around each square.
  • Place squares on trays and chill.
  • Melt butter in frypan and cook onion for 3 - 4 minutes.
  • Finely chop ham in food processor.
  • Add onion, mustard and mascarpone and pulse to combine.
  • Season to taste.
  • Spread mixture within pastry border on each square.
  • Top with asparagus spears.
  • Brush pastry borders with beaten egg.
  • Bake 20 - 25 minutes till pastry is golden.
  • Serve topped with parmesan.

MASCARPONE TART FILLING



Mascarpone Tart Filling image

This is a quick and delicious no-cook tart filling for fresh berry or fresh fruit tarts. Tascarpone Mart!

Provided by spatchcock

Categories     Tarts

Time 15m

Yield 1 9inch tart

Number Of Ingredients 6

4 ounces cream cheese, softened
1/4 cup heavy cream
1/3 cup powdered sugar, plus
1 tablespoon powdered sugar, sifted
1/4 teaspoon vanilla
4 ounces fresh mascarpone

Steps:

  • Beat cream cheese, heavy cream, powdered sugar and vanilla until fluffy Fold in mascarpone.
  • Spread on the bottom of a pre-baked 9-inch tart shell and top with fresh berries or fruit.

Nutrition Facts : Calories 790.6, Fat 61.6, SaturatedFat 38.6, Cholesterol 206.3, Sodium 358.9, Carbohydrate 52.6, Sugar 47.4, Protein 9.8

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.

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