Mushroom Crab Asparagus Tart Recipes

CRAB ASPARAGUS TART

Steps:

• Make the crust: Place the butter, flour and water in a food processor.
• Pulse until it begins to form a dough.
• Remove, gather in a ball, flatten, wrap in plastic film and let rest in the refrigerator for at least 1 hour.
• For the filling: Saute asparagus pieces in some garlic and olive oil until slightly softened.
• Add tomatoes just enough to warm through.
• In a large bowl, mix together ricotta, eggs, cream and parmesan.
• Add salt and pepper to taste.
• Preheat oven to 350 degrees.
• Remove dough from refrigerator.
• Cut dough in half and roll each half out with a rolling pin to about 1/2 inch thickness.
• Place each in bottom of a 9” pie pan.
• With a fork, poke holes on the bottom, then place in the middle of the oven and bake for about 15 minutes.
• Remove from the oven and let cool.
• Pour half of the filling inside each of the two baked crusts, and return to the oven.
• Bake for about 40-45 minutes, until the batter is set and slightly golden on top.

CRAB, MUSHROOM & ASPARAGUS QUICHE

Steps:

• Preheat oven to 350 degrees. Bake pie crust until lightly browned, about 5 - 10 minutes. Remove from oven and set aside.
• Bring a medium pot of water to boil. Place asparagus in boiling water for 30 seconds, remove and immediately place in ice water, drain.
• Melt butter in a medium pan over medium heat. Add garlic, shallots and mushrooms, cook 3 minutes. Let cool.
• In a medium bowl, whisk together half and half, eggs, hot sauce, nutmeg and dill.
• Place pie crust on a baking sheet, Place half of the cheese into pie crust. Add asparagus, mushroom mixture, remaining cheese and crab meat to pie crust.
• Pour egg mixture into pie crust. With a small spoon, carefully stir mixture in pie crust to distribute ingredients.
• Bake until quiche is set and top is golden brown, about 45 minutes. Remove from oven and let cool at least 15 minutes before cutting.
• Serve with soup and fresh fruit, if desired.

ASPARAGUS CRAB QUICHE

Steps:

• Place asparagus in a large saucepan with enough water to cover; bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until crisp-tender. Drain well and pat dry. Arrange cooked asparagus over bottom of pastry. Top with crabmeat. Combine Swiss cheese and flour; sprinkle over crab. , In a small bowl, whisk eggs, cream, salt and hot pepper sauce. Pour into pastry. Sprinkle with Parmesan cheese. Arrange fresh asparagus spears, spoke fashion, on top of quiche. , Bake at 350° for 35-40 minutes. Let stand for 5 minutes before cutting.

CREAMY CRAB AND ASPARAGUS BAKE

Steps:

• Preheat oven to 350°.
• In large dutch oven or saucepot, cook egg noodles according to package directions; drain well. Return drained noodles to saucepot; set aside.
• In medium skillet, sauté onion, garlic and celery in vegetable oil for 3-4 minutes or until onions are soft; set aside to cool slightly.
• Add the cooked onion mixture, crabmeat, drained asparagus, half of the parmesan cheese, parsley, and red pepper flakes to the noodle. Mix well; set aside.
• Whisk together the cream, horseradish cream, salt and pepper. Pour over the crabmeat mixture, and blend well with wooden spoon or large ladle.
• Pour crab and noodle mixture into a 9x13 baking dish, and sprinkle a light layer of the remaining parmesan cheese on top.
• Bake at 350° for 30 minutes. Serve hot.

ASPARAGUS CRAB AU GRATIN

Steps:

• Place asparagus in a greased 1-qt. baking dish.
• Top with crab and cheese and set aside.
• In a saucepan, melt 2 tablespoons butter.
• Stir in flour until smooth.
• Whisk in milk, mustard, salt and pepper.
• Bring to a boil over medium heat.
• Cook and stir for 2 minutes or until thickened.
• Remove from the heat and stir in lemon juice.
• Pour over asparagus.
• Melt remaining butter and toss with bread crumbs.
• Sprinkle over top.
• Bake, uncovered, at 350° for 30 minutes or until heated through.

EASY CRAB ASPARAGUS PIE

Steps:

• Preheat oven to 350 degrees. Lightly grease 10 inches quiche dish or pie plate. Layer crabmeat, asparagus and onion in prepared pie plate; top with cheeses. Season with pepper to taste. Combine flour, baking powder and salt in large bowl. With pastry blender or 2 knives cut in butter until mixture forms coarse crumbs. Stir in milk and eggs; pour over cheese mixture. Bake 30 minutes or until filling is puffed and knife inserted near center comes out clean. Serve hot.

CAESAR ASPARAGUS TART

Steps:

• Blend garlic cloves, dijon mustard, lemon juice, worcestershire sauce, hot sauce and gradually add oil while blending.
• After it's well mixed, add paremsan cheese and black pepper.
• Blanch asparagus (boil for 1-2 minutes then place in an ice bath).
• Spread out asparagus in a baking pan, top with the caesar salad mixture.
• Prepare the puff pastry dough, roll it out flat until you have a rectangle shape.
• Create a border around the edges of the puff pastry, approximately 3/4" wide, using a small sharp knife.
• Then create diagonal score marks around the edges of the puff pastry.
• Poke holes throughout the pastry dough using a fork.
• Brush the egg yolk + water wash around the crush (edges).
• Bake the pastry at 400F for 10mins.
• To make part filling, combine egg, ricotta cheese, parmesan cheese, chives, black pepper--mix using a whisk.
• Spread tart filling evenly on top of the pastry.
• Spread the asparagus evenly on top of the filling.
• Gently place 2 eggs (make sure not to break the yolk) on top of the asparagus.
• Bake at 400F for 25mins.

CRAB AND ASPARAGUS TART

Steps:

• Heat oven to 400 degrees. Whisk flour, 1/2 teaspoon salt and cayenne in a bowl or blend in a food processor. Add 6 tablespoons of butter and cut in or pulse until size of peas. Beat 1 egg with 2 tablespoons ice water, scatter on flour mixture and mix with a fork or pulse until a dough can be gathered together. Add a little more water if needed. Form into a disk and roll on a lightly floured surface, then lay it into a 9-inch straight-sided tart pan.
• Trim edges, line with foil and weight with pastry weights or dry beans. Bake 10 minutes, until it starts to look dry. Remove foil and weights and bake 10 to 15 minutes more, until lightly browned. Remove from oven. Reduce heat to 350 degrees.
• Melt remaining butter in a skillet over medium heat, add shallot and cook 1 minute. Add asparagus and cook about 2 minutes, until they start to soften. Remove from heat. Fold in crab meat, lemon juice and chervil. Season with salt. Spread in pastry.
• Whisk half-and-half and cheese until smooth. Beat in remaining eggs until well blended. Pour over crab and asparagus, place in oven and bake about 40 minutes, until set and lightly browned. Let cool 15 minutes, remove sides of pan and serve at once or cooled to room temperature.