Asparagus And Goat Cheese Tart Recipes

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SHAVED ASPARAGUS AND GOAT CHEESE TARTS



Shaved Asparagus and Goat Cheese Tarts image

This tart is a reminder of all things spring: fresh asparagus, mint leaves, lemon and peas. All of these perennial favorites come together in a delicious starter that's perfect for the time when asparagus is at its best.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 6

Number Of Ingredients 12

1 sheet frozen puff pastry, thawed
1 egg, beaten
6 tablespoons chèvre (goat) cheese, softened
1 tablespoon whipping cream
1/2 teaspoon finely grated lemon peel
1/2 bunch fresh asparagus, bottom two inches removed, shaved into thin strips (about 2 cups)
2/3 cup frozen sweet peas, cooked and cooled
1 tablespoon fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher (coarse) salt
2 tablespoons chopped fresh mint leaves
Freshly cracked black pepper

Steps:

  • Heat oven to 400°F. Line large cookie sheet with cooking parchment paper.
  • Carefully unfold thawed sheet of puff pastry. If necessary, use rolling pin to flatten any edges and smooth out dough. Using knife or pizza cutter, cut puff pastry into 6 even rectangles. Prick pastry rectangles with fork. Place rectangles on cookie sheet a few inches apart. Brush with beaten egg.
  • Bake 10 to 12 minutes or until puffed and golden brown. Place cookie sheet on cooling rack to cool at least 10 minutes.
  • Meanwhile, in small bowl, mix cheese, cream and lemon peel; stir well. In medium bowl, mix shaved asparagus, peas, lemon juice, olive oil, salt and mint. Spread 1 tablespoon cheese mixture on center of each cooled pastry rectangle. Top with asparagus mixture; sprinkle with pepper.

Nutrition Facts : Calories 320, Carbohydrate 23 g, Cholesterol 40 mg, Fat 4, Fiber 2 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Tart, Sodium 260 mg, Sugar 2 g, TransFat 4 g

ASPARAGUS, GOAT CHEESE AND TARRAGON TART



Asparagus, Goat Cheese and Tarragon Tart image

Because you don't have to make your own crust, this gorgeous asparagus-striped tart is so easy it almost feels like cheating. But it's not. It's just simple yet stunning, effortlessly chic and company-ready. As there are so few ingredients in this recipe that each one makes an impact, be sure to buy a good all-butter brand of puff pastry. If you can manage to serve this tart warm, within an hour of baking, it will be at its absolute best, with crisp pastry that shatters into buttery bits when you bite down and still-runny cheese. But it's also excellent a few hours later, should you want to get all your baking done before your guests arrive. If tarragon isn't your favorite herb, you can use chives, basil or mint instead. And if you can manage to trim all the asparagus to the same length, this tart will be especially neat and orderly looking.

Provided by Melissa Clark

Categories     weekday, pies and tarts, appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 16

1 cup goat cheese, at room temperature (4 ounces)
1 large egg, lightly beaten, at room temperature
1 large garlic clove, finely grated or minced
1 1/2 tablespoons chopped fresh tarragon leaves, plus more for serving
1/2 tablespoon finely grated lemon zest
1/2 teaspoon fine sea salt, plus more for sprinkling
Pinch of freshly grated nutmeg
1 cup crème fraîche, at room temperature (8 ounces)
All-purpose flour, for dusting the work surface
1 sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary)
8 ounces thin asparagus, woody ends trimmed
Extra-virgin olive oil
2 tablespoons grated Parmesan
Freshly ground black pepper
Red-pepper flakes (optional)
1 1/2 ounces Parmesan, shaved with a vegetable peeler (about 1/2 cup)

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.

ASPARAGUS GOAT CHEESE TART RECIPE



Asparagus Goat Cheese Tart Recipe image

Impress your guests at your next brunch or party with this delicious tart. Easy to make and beautiful to look at, your friends will be clamoring for more!

Provided by Kristen Carli,Tasting Table Staff

Categories     Appetizer, snack, side dish

Time 20m

Number Of Ingredients 4

15 thin asparagus spears (or 6 to 7 thick spears)
1 sheet frozen puff pastry, thawed for at least 40 minutes
1/2 cup crumbled goat cheese
1/2 teaspoon dried thyme

Steps:

  • Preheat oven to 400 F.
  • Spray a large baking sheet with nonstick cooking spray.
  • After removing the fibrous ends of the stalks, chop the asparagus into 1- to 2-inch pieces.
  • Unroll the thawed puff pastry sheet out onto your prepared baking sheet.
  • Top with the goat cheese, then the asparagus, and then the thyme.
  • Bake for 15 minutes.
  • Cut into six individual servings and serve warm.

Nutrition Facts : Calories 67 calories, Carbohydrate 3 g carbohydrates, Cholesterol 7 mg cholesterol, Fat 5 g fat, Fiber 1 g fiber, Protein 4 g protein, SaturatedFat 3 g saturated fat, ServingSize 0 g, Sodium 80 mg, Sugar 0 g

ASPARAGUS & CHEESE TART



Asparagus & cheese tart image

Bring together seasonal British flavours in this springtime quiche

Provided by Good Food team

Categories     Buffet, Lunch, Main course

Time 1h40m

Yield Cuts into 8 slices

Number Of Ingredients 7

140g plain flour
85g butter , cubed
85g cheddar (such as Montgomery or vegetarian alternative), or other hard cheese, finely grated
5 eggs
175ml milk
100g cheddar (such as Montgomery or vegetarian alternative), or other hard cheese, grated
300g asparagus , trimmed and cut in half lengthways

Steps:

  • Put the flour in a bowl, add the butter to the flour and rub in with your fingertips until it resembles breadcrumbs. Add the grated cheddar into the pastry and mix. Add 3 tbsp cold water and mix until the pastry forms a ball. Wrap in cling film and chill for 5 mins. Butter a 20 x 6cm deep loose-bottom tart tin, or a 35 x 12cm rectangular tart tin.
  • Heat oven to 180C/fan 160C/gas 4. Lightly dust the work surface with flour, roll out the pastry and line the tin. Chill in the freezer for 20 mins, then line the pastry case with baking paper, fill with beans and cook for 15 mins. Remove the beans and paper, then return the pastry case to the oven for 10 mins.
  • Crack the eggs into a jug, whisk, then add the milk and whisk again. Sprinkle half the grated cheese over the pastry case, then add the asparagus, egg mix and remaining cheese (if using a rectangular tin, you may not need all the mixture, so add it gradually). Bake in the lower half of the oven for 30-35 mins or until the egg mix is set.

Nutrition Facts : Calories 329 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium

ASPARAGUS, GOAT CHEESE AND WALNUT TART



Asparagus, Goat Cheese and Walnut Tart image

Early spring is when the asparagus start peeking their heads up out of the ground screaming "eat me, eat me". I usually break off the tops and devour them right in the garden- when they are freshly grown they taste wonderful that way (not like the ones in the market that have been around awhile). This savory tart is perfect for friends stopping by for tea, or for taking to a potluck.

Provided by That Napa Chicken R

Categories     Savory Pies

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

pie crust, unbaked, made with Cheddar Cheese Savory Dough (449090)
3/4 lb asparagus
1 tablespoon olive oil
1 onion, minced
1/4 cup toasted chopped walnuts
1 3/4 cups goat cheese, crumbled
2 large eggs, lightly beaten
4 tablespoons milk
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Preheat oven to 375 degrees F. Roll pie dough to fit a 9-inch loose-bottomed quiche pan. Line pan with pastry; prick base with fork and chill for 30 minutes.
  • Fit a piece of foil into the the pie pan and fill with dried beans or rice. Blind bake for 15 minutes. Remove foil and beans and bake for 15 minutes longer, or until crust is a light golden brown.
  • Place asparagus on a plate; sprinkle with water. Cover loosely with microwavable plastic wrap. Cook on HIGH power for 3 minutes. Let cool slightly. Cut into 1-inch pieces. Set aside.
  • In a medium skillet and saute the onion until soft. Pour the onions, walnuts and asparagus into the prepared pie crust.
  • Place cheese, eggs, milk, vinegar, salt pepperinto your blender. Process until smooth. Pour this mixture over the asparagus in the pie pan.
  • Bake for 15 to 20 minutes, or until cheese filling is just set (Don't overbake, you want the filling to be moist and tender).
  • Serve warm or at room temperature.

Nutrition Facts : Calories 102.2, Fat 7.5, SaturatedFat 1.4, Cholesterol 63.4, Sodium 231.3, Carbohydrate 5.4, Fiber 1.8, Sugar 1.7, Protein 4.7

ASPARAGUS GOAT CHEESE TART WITH TARRAGON



Asparagus Goat Cheese Tart with Tarragon image

Categories     Blender     Egg     Bake     Vegetarian     Goat Cheese     Asparagus     Spring     Shower     Tarragon     Gourmet

Yield Serves 4-6 as a Luncheon or Supper Entrèe;8 as a First Course

Number Of Ingredients 9

a 1/2-pound frozen puff pastry sheet, thawed
1 bunch scallions (white and pale green parts only), sliced thin (about 3/4 cup)
1 tablespoon unsalted butter
1 pound asparagus, trimmed and cut diagonally into 1/4-inch-thick slices, reserving tips
3 large eggs
a 3 1/2-ounce log soft mild goat cheese such as Montrachet
1 cup milk
3/4 teaspoon salt
1 tablespoon finely chopped fresh tarragon leaves or 3/4 teaspoon dried, crumbled

Steps:

  • On a lightly floured surface, roll out pastry into a 16-inch square and fit into an 11-inch tart pan with a removable fluted rim. Roll a rolling pin over top of tart to trim pastry flush with top of rim. Chill pastry shell while making filling.
  • Preheat oven to 425°F. with a baking sheet on lowest rack.
  • In a small skillet, cook scallions in butter with salt to taste over moderate heat, stirring, until softened, about 1 minute, and cool.
  • In a steamer set over boiling water, arrange asparagus slices and top with reserved tips. Steam asparagus, covered, until crisp-tender, about 2 to 3 minutes, and drain well, reserving tips separately.
  • In a blender, blend eggs, goat cheese, milk, and salt with pepper to taste. Add tarragon and pulse custard to combine.
  • Spread scallions and asparagus slices in pastry shell and arrange reserved tips decoratively on top. Pour custard slowly over vegetables.
  • Bake tart in pan on heated baking sheet in oven 15 minutes. Reduce temperature to 375°F. and bake tart until set, about 8 minutes. Transfer tart in pan to a rack.
  • Remove rim of pan and serve tart warm or at room temperature.

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