Asparagus And Parmesan Tart Recipes

Steps:

• Heat oven to 400ºF.
• Line 9-1/2-inch tart pan with removable bottom with crust; trim edge. Prick bottom of crust with fork.
• Bake 10 to 12 min. or until lightly browned. Cool. Meanwhile, heat oil in nonstick skillet on medium heat. Add onions; cook 10 min. or until caramelized, stirring occasionally.
• Spread onions onto bottom of crust; top with asparagus. Whisk cream cheese, sour cream, eggs and lemon zest until blended. Stir in 1/4 cup Parmesan; pour over asparagus. Sprinkle with remaining Parmesan.
• Bake 20 to 24 min. or until filling is slightly puffed and set in center. Remove tart from side of pan before serving.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
• Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
• Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.

Steps:

• Preheat oven to 450 degrees. Trim tough ends from asparagus.
• On a rimmed baking sheet, toss asparagus with olive oil; season with coarse salt and ground pepper. Spread in an even layer. Sprinkle with Parmesan cheese.
• Roast until asparagus is tender and cheese is melted, 10 to 15 minutes. Serve immediately.

Steps:

• Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.
• On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about 1/8-inch thick. Transfer the dough to a parchment-lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.
• Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.
• Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the shaved Parmesan and tarragon leaves. Drizzle a little oil on top.

Steps:

• Preheat the oven to 400 degrees F.
• If the stalks of the asparagus are thick, peel the bottom 1/2 of each. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges.

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.

Steps:

• 1. Preheat oven to 400 deg. F.
• 2. Line a tart pan with crust. (use tart pan with removable bottom)Trim edge. Prick the bottom with a fork. Bake 10 to 12 min. or until it's lightly brown. Let cool.
• 3. Heat oil in nonstick skillet on medium heat. Add onions, cook 10 min., stirring occasionally. they have to be caramelized. Spoon into the cooled crust and top with the asparagus.
• 4. Beat the next 4 ingredients with a whisk until they are well blended. Add 1/4 c. of Parmesan. Mix well. Pour over the asparagus and top with remaining Parmesan Cheese.
• 5. Bake 20 to 24 min.or until the filling is slightly puffed up and set in the center.

Steps:

• Clean and trim tough ends on asparagus.
• Take pastry from fridge 10 minutes before using.
• Preheat oven to 425°F.
• Unroll Pastry and place on baking sheet.
• With a sharp knife point score a line around the pastry about a half inch from the edge. Do not cut all the way through.
• Lightly prick inside the rectangle with a fork and brush the edges with a little beaten egg.
• Lay the Asparagus in a neat line with all the tips facing the same way, inside the border of the pastry.
• Mix together creme fraiche, egg yolks, chives, horseradish and cream.
• Season with salt & pepper and spread over the the asparagus.
• Sprinkle with Parmesan.
• Bake 30 - 40 minutes in preheated oven or until golden. If it starts to brown too much, turn oven down to 375°F.
• Serve with a tomato, basil, and dark green salad.

Steps:

• 1. PREHEAT OVEN TO 400 degrees
• 2. line 9 1/2 inch tart pan with removeable bottom with a crust;trim edge,
• 3. prick the bottom with a fork.
• 4. Bake 10-12 minutes until lightly browned;COOL.
• 5. MEANWHILE,heat oil in a nonstick skillet on medium heat,add onions,cook 10 minutes or until carmelized,stirring occasionally.
• 6. spoon into crust,top with asparagus
• 7. beat next 4 ingredients with whisk until well blended,add 1/4 cup of parmesan,mix well.
• 8. pour over asparagus,top with remaining Parmesan.
• 9. bake 20-25 minutes,or until filling is slightly puffed and set in center.

Steps:

• Preheat oven to 450°F. Open crust on work surface. Press out any cracks. Rub with flour. Arrange dough, flour side down, in 9-inch-diameter tart pan with removable bottom. Press dough into pan.
• Fold excess dough border over to form double-thick sides. Pierce dough all over with fork. Bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375°F.
• Cook asparagus in pot of boiling salted water until just crisp-tender, about 4 minutes. Drain well. Place on paper towels. Mix half and half, eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange asparagus in spoke-of-wheel fashion in crust, tips toward edge and ends meeting in center. Pour custard over. Bake until tart puffs and top browns, about 35 minutes. Cool slightly.

Steps:

• Heat oven to 450°F. On lightly floured surface, unroll and stack pie crusts one on top of the other. Roll to 17x12-inch rectangle. Place on ungreased 18x13-inch baking pan.
• In large bowl, toss asparagus in oil, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Set aside.
• In medium bowl, stir together mozzarella cheese, cream cheese, 1/2 cup of the Parmesan cheese, the sour cream, garlic, egg, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
• Spread cheese mixture evenly onto pie crust, leaving 1 1/2-inch border around edge. Arrange prosciutto strips on top of cheese mixture. Arrange asparagus, alternating tips to bottoms, on top of prosciutto. Fold edge of pie crust over filling all around, leaving asparagus uncovered.
• In small bowl, use whisk to beat egg yolk and water. Brush edges of crust with egg yolk mixture, and sprinkle with remaining 3 tablespoons Parmesan cheese. Bake 19 to 24 minutes or until edges are golden brown and asparagus is tender. Cool 15 minutes on pan on cooling rack.