Mascarpone Ham And Asparagus Tart Best Recipes

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ASPARAGUS AND CHEESE TART

2016-11-16



Asparagus and Cheese Tart image

Provided by Food Network Kitchen

Time 50m

Yield 6 servings

Number Of Ingredients 12

Ingredients:

  • 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 & PARMESAN PASTRIES

2010-06-30



Asparagus & Parmesan pastries image

A chef's favourite treat is ready-rolled pastry. Perfect for a quick, easy, impressive supper, at any time of year

Provided by Sara Buenfeld

Categories     Afternoon tea, Dinner, Lunch, Main course, Starter, Supper

Time 35m

Number Of Ingredients 8

Ingredients:

  • 6 tbsp mascarpone
  • 40g (or vegetarian alternative), grated parmesan , plus extra shavings to serve
  • 3 tbsp finely chopped basil
  • zest ½ lemon
  • 375g pack ready-rolled puff pastry , quartered (then cut to the length of the asparagus)
  • 350g asparagus spear
  • 1 tbsp olive oil
  • good handful pretty salad leaves , such as rocket, basil, frisée and little red chard, tossed in vinaigrette

Steps:

  • Heat oven to 200C/fan 180C/gas 6. Mix the mascarpone with the Parmesan, basil and lemon zest, then season.
  • Lift the pastry onto 2 trays, then score around the edges of each piece to make a thin border. Spread the cheese mixture within the borders.
  • Toss the asparagus in the oil, then arrange the bundles on top of the pastry (these can be stacked a bit for height). Bake the pastries for 20-25 mins until golden, then serve warm topped with the dressed salad leaves and a few shavings of Parmesan.

Nutrition Facts : Calories 535 calories, Fat 39 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 12 grams protein, Sodium 0.99 milligram of sodium

HERBY ASPARAGUS & BACON TART

2012-05-17



Herby asparagus & bacon tart image

An open puff pastry pie of seasonal greens, mint, chives and parsley with a creamy mascarpone base

Provided by Sarah Cook

Categories     Lunch, Main course

Time 1h

Yield Serves 4 as a starter or 3 for lunch

Number Of Ingredients 12

Ingredients:

  • 250g rough puff pastry or use bought puff pastry
  • little flour , for the tray
  • 1 egg , beaten
  • 2 tsp olive oil
  • 100g bacon lardon
  • 100g ricotta
  • 85g mascarpone
  • zest 1 lemon
  • 2 tbsp each snipped chives and chopped curly parsley
  • 1 tbsp chopped mint
  • 2 tbsp grated parmesan
  • bunch asparagus , trimmed

Steps:

  • Heat oven to 200C/180C fan/gas 6. Roll out the pastry to about 15 x 30cm, the thickness of a £1 coin, and trim the edges. Transfer to a lightly floured baking tray. Score a 1cm border, making sure you don't go all the way through the base. Prick all over the base with a fork, brush the edges of the tart with beaten egg and bake for 15 mins.
  • Meanwhile, heat the oil in a small pan and fry the lardons until golden and crisp. Mix the ricotta, mascarpone, lemon zest, herbs and half the Parmesan in a bowl with salt and lots of black pepper.
  • Remove tray from the oven, squash down centre of the tart and spread with cheese mixture. Scatter over the bacon, reserving the oil. Place asparagus along length of the tart, alternating direction of the tips. Brush with a little bacon oil, scatter over the remaining Parmesan and bake for 20 mins more. Serve warm.

Nutrition Facts : Calories 513 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 1.6 milligram of sodium

Top Asked Questions

  1. How to cook asparagus tarts with cheese?
    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.
  2. What is herby asparagus & Bacon tart?
    Herby asparagus & bacon tart recipe | BBC Good Food An open puff pastry pie of seasonal greens, mint, chives and parsley with a creamy mascarpone base, from BBC Good Food. An open puff pastry pie of seasonal greens, mint, chives and parsley with a creamy mascarpone base
  3. How to cook asparagus on puff pastry?
    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.
  4. What can I do with goat Chèvre and asparagus?
    Spread the goat’s chèvre mixture over the puff pastry up until the 2cm border mark. Trim the woody base of the remaining 2 bunches of asparagus and lay them on the tart, alternating the directions top to tail. Bake the tart in the oven for 20-30 minutes until the asparagus is cooked and the pastry is flakey and golden.

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