Chicken Asparagus Crustless Tart Recipes

CHICKEN & ASPARAGUS CRUSTLESS TART

Steps:

• Preheat the oven to 180°C/gas 4. Lightly grease a 24cm round tart tin, 3cm deep, then line with greaseproof paper.
• Melt the butter in a frying pan, then sauté the spring onion and garlic over a gentle heat to soften.
• Snap off the woody ends of the asparagus, then slice into 1cm pieces, keeping the tips whole. Add the asparagus to the pan and cook gently for a couple of minutes. Season with salt and pepper, take off the heat, drain and set aside to cool. Keep the asparagus tips to one side.
• Meanwhile, in a bowl, beat the eggs, ricotta, milk and two-thirds of the Parmesan, then season.
• Add the cooled asparagus mixture, along with the chicken. Gently stir it together, then pour into the tin, making sure all the ingredients are evenly distributed. Scatter the tips on top of the tart, and push them into the mixture a little.
• Sprinkle the rest of the Parmesan on top, then put the tart on a baking tray in the oven for 20-25 minutes, until just about set in the middle. If it's not golden, put it under the grill for a few seconds.
• Leave the tart to cool to room temperature, then garnish with some extra sliced spring onion, cut into slices, and serve.

CHICKEN ASPARAGUS BAKE

Steps:

• Break two-thirds of the crackers into bite-size pieces; place in a greased 2-1/2-qt. baking dish. Top with chicken; spread soup over chicken. , In a large bowl, combine the asparagus, water chestnuts, mushrooms and mayonnaise; spoon over soup. Crush remaining crackers; sprinkle over the top., Bake, uncovered, at 350° for 30-40 minutes or until heated through.

ASPARAGUS MUSHROOM CRUSTLESS QUICHE FOR TWO

Steps:

• 1. Butter two individual 5 or 6 inch tart pans. I used one 6 inch tart pan and one 14 ounce ramekin. Preheat oven to 375 degrees F.
• 2. Divide asparagus and mushrooms evenly between the two pie pans. Sprinkle tarragon over the asparagus and mushrooms. (I strongly recommend fresh tarragon if you have it - it's a perennial herb, grows easily, and is delicious in particular on eggs and mushrooms).
• 3. Beat eggs in a large bowl until foamy. Add half-and-half, cream cheese, Bisquick, salt, and pepper. Continue to beat until well mixed.
• 4. Divide egg mixture evenly between the two pans. Top with grape tomatoes cut side up.
• 5. Bake in a 375°F (190°C) oven for 30 minutes or until eggs are puffed and tops are golden brown.

CHICKEN ASPARAGUS PUFFS

Steps:

• In a food processor, blend together the cooked chicken, mayonnaise, garlic, curry and seasoned salt until smooth, then season with black pepper to taste (this can be prepared in advance and refrigerated).
• Roll out puff pastry into a rectangle shape (10x14-in).
• Then lengthwise into three even strips of pastry.
• Spread chicken mixture along one side of each strip of pastry.
• Place asparagus spears lengthwise beside chicken mixture.
• Brush edges of pastry with egg.
• Roll pastry over to close completely.
• Brush top with egg.
• Cut rolls diagonally into 1-inch slices with a sharp knife.
• Sprinkle with sesame seeds.
• Place on a greased cookie sheet.
• Bake at 425 degrees for 8-10 minutes, or until golden brown.
• Delicious!

ASPARAGUS & CHEESE TART

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.