Best Bacon Asparagus Tart Recipes

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ASPARAGUS, BACON & SHALLOT TART



Asparagus, Bacon & Shallot Tart image

My tart is adapted from my mom's quiche recipe. She lives thousands of miles away from me in the U.K., so whenever I make it, happy memories of home come flooding back. —Paula Nolan, Granite Bay, California

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 12 servings.

Number Of Ingredients 16

Dough for single-crust pie
1 pound fresh asparagus
6 thick-sliced center-cut bacon strips, coarsely chopped
1 tablespoon extra virgin olive oil
1 medium red onion, thinly sliced
1 shallot, thinly sliced
1 tablespoon red wine vinegar
1/3 cup oil-packed sun-dried tomatoes, coarsely chopped
1 tablespoon chopped fresh parsley
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper
3 large eggs, lightly beaten
1-1/4 cups half-and-half cream
1-1/2 cups shredded sharp cheddar cheese
1/4 cup shredded Gruyere cheese

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to an 11-in. tart pan and press into edges. Refrigerate 30 minutes. Preheat oven to 400°. Prick crust with a fork 5 or 6 times; line with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is light golden brown, 12-15 minutes. Remove foil and weights; bake until bottom is light golden brown, 4-5 minutes longer. Cool on a wire rack. Reduce oven setting to 375°., Trim tough ends from asparagus. Reserve 8 spears; cut remaining asparagus into 1/2-in. pieces., In a large skillet, cook bacon over medium heat until crisp, 6-8 minutes; remove and drain. Add olive oil to skillet, then red onion, shallot and chopped asparagus; cook and stir until softened, 6-8 minutes. Stir in vinegar; cook 3 minutes. Reduce heat to low. Return bacon to pan; stir in tomatoes, parsley, lemon zest, salt and pepper. Spoon into crust., Whisk eggs and cream; stir in cheddar cheese until blended. Pour over top. Arrange reserved asparagus spears in a spoke pattern with tips facing outward. Sprinkle with Gruyere cheese. Bake until a knife inserted in center comes out clean, 25-30 minutes. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 367 calories, Fat 30g fat (14g saturated fat), Cholesterol 109mg cholesterol, Sodium 441mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 11g protein.

HERBY ASPARAGUS & BACON TART



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

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

ASPARAGUS, BASIL, & CREAM CHEESE TART WITH OPTIONAL BACON



Asparagus, Basil, & Cream Cheese Tart with Optional Bacon image

Tender asparagus and tangy basil cream cheese tops golden, flaky puff pastry in this delicious (and easy!) vegetarian tart. Just top individual squares with a bit of bacon for the carnivores.

Provided by Kare for Kitchen Treaty

Time 42m

Number Of Ingredients 10

1 frozen puff pastry sheet (thawed)
4 ounces Neufchatel cheese (light cream cheese, room temperature/softened)
1/4 cup finely diced onion
1 medium garlic clove (finely minced)
1/4 cup chopped fresh basil (about 15 medium-sized leaves)
1/4 teaspoon kosher salt (plus a little more for sprinkling on top, if desired)
1/8 teaspoon freshly ground black pepper
1 pound asparagus (ends trimmed)
2 teaspoons olive oil
2-3 slices of bacon (cooked, cooled, and crumbled)

Steps:

  • Preheat oven to 400 degrees Fahrenheit. Place thawed pastry on a lightly floured rolling space and, using a rolling iron, roll into a 10-inch by 14-inch rectangle.
  • Line a large baking sheet with parchment paper and carefully transfer the puff pastry to the baking sheet. Bake until golden brown, about 12 minutes. Remove from oven and let sit until cool, at least 10 minutes.
  • Meanwhile, add the cream cheese, onion, garlic, basil, salt, and pepper to a small bowl. Mix together with a fork. Set aside.
  • Bring a large bot of water to a boil. Prepare a large bowl with cold water and ice. Add asparagus to the boiling water and cook for one minute. With tongs, lift the asparagus out of the boiling water and dunk in the ice water to help stop the cooking.
  • Make a pile of 3 - 4 paper towels and move asparagus to the paper towels. Gently blot until dry. Add asparagus to a large bowl and drizzle with olive oil. Toss to coat.
  • Spoon cream cheese onto cooled puff pastry crust. Spread to within 1/2 inch of the edge. Arrange asparagus on top of cream cheese layer. Sprinkle with a pinch or two of coarse salt, if desired.
  • Return tart to oven and bake for about 10 minutes, until cream cheese is warm and asparagus is tender.
  • If adding bacon, sprinkle it on after baking, or cut into squares and top individual squares if desired.

ASPARAGUS, GOAT CHEESE & BACON TART



ASPARAGUS, GOAT CHEESE & BACON TART image

Categories     Bake     Phyllo/Puff Pastry Dough

Yield 4 servings

Number Of Ingredients 7

5 slices bacon
1 shallot, finely chopped
1 bunch asparagus (about 1 lb.) tough ends trimmed, cut into 1 inch pieces
1/2 pound puff pastry, defrosted if frozen
1/2 pound soft goat cheese
salt and freshly ground black pepper
1 large egg yolk mixed with 1/2 t. water

Steps:

  • Heat the oven to 450 degrees. In a medium frying pan, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels. Pour off all but 1 T. of the bacon fat from the pan. Add the shallot to the pan and saute for about a minute. Add the asparagus and cook over medium-high heat until the asparagus is crisp-tender, about 5 minutes. Remove the pan from the heat. Crumble the bacon into tiny pieces and mix it with the asparagus and shallot. On a lightly floured piece of parchment paper roll out the pastry to a 10x16" rectangle. Transfer the pastry and the parchment to a baking sheet. Using your fingers, pat the goat cheese onto the pastry, spreading it as evenly as you can and leaving a 1" boarder around the edge. Sprinkle the asparagus, bacon and shallot mixture evenly over the goat cheese. Season with salt and pepper. Brush the edge of the tart with the egg wash. Bake until the pastry is golden brown, 20 to 25 minutes. Let cool slightly and serve.

BACON-ASPARAGUS TART



Bacon-Asparagus Tart image

How to make Bacon-Asparagus Tart

Provided by @MakeItYours

Number Of Ingredients 14

1 sheet frozen puff pastry, defrosted
2 eggs, divided
1 tbsp. heavy cream
flour, for sprinkling
4 slices bacon, chopped into lardons
1 lb. asparagus, washed and trimmed
1/2 c. ricotta
1/2 c. parmesan, grated
1 c. freshly grated gruyere cheese (or fontina)
2 tbsp. Chopped chives
Freshly ground black pepper
kosher salt
Extra-virgin olive oil, for drizzling
Maldon sea salt, for finishing

Steps:

  • Preheat oven to 400 degrees F. Line half sheet pan with parchment paper. Mix together 1 egg and heavy cream to make egg wash. Set aside.Roll out pastry on lightly floured surface to make a slightly larger rectangle. Using a sharp paring knife, gently score a 3/4" border, carefully cutting halfway through pastry. Using a fork, gently prick center area all over. This will prevent the middle from rising out of control. Brush border lightly with egg wash and bake 10 minutes. Transfer to cooling rack and let cool slightly. Reserve egg wash.Meanwhile, heat a large skillet over medium heat. Add bacon and cook until crispy. Remove bacon and drain, and reserve about 2 tablespoons of the bacon fat. Add the asparagus to pan and cook until crisp-tender, about 3 minutes. (The asparagus will cook more in the oven).In a medium mixing bowl, combine ricotta, parmesan, gruyere, chives, remaining egg, remaining egg wash, and black pepper. Spread cheese mixture evenly across center of puff pastry, leaving 3/4" border. Evenly arrange asparagus across center of pastry. Lightly drizzle asparagus with olive oil and bake until pastry is golden brown and asparagus is fork tender, 25 minutes.Sprinkle with Maldon sea salt and serve immediately.

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