Best Parmesan And Asparagus Tart Recipes

Asparagus, Horseradish and Parmesan Tart image

Provided by conniecooks

Categories Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 lb asparagus
13 1/4 ounces puff pastry, thawed (frozen ready made)
1 beaten egg, for brushing
8 ounces creme fraiche
4 egg yolks
1 tablespoon finely chopped chives
2 tablespoons horseradish (extra strong)
1/2 cup whipping cream
salt & pepper
2 tablespoons parmesan cheese (freshly grated)

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.

Nutrition Facts : Calories 922.9, Fat 74.1, SaturatedFat 31.3, Cholesterol 362.3, Sodium 369.2, Carbohydrate 51.1, Fiber 3.9, Sugar 3.1, Protein 16.4

Asparagus and Parmesan Tart image

Provided by Dominique Agnew

Time 55m

Number Of Ingredients 9

1 ready-to-use refrig. pie crust
1 Tbsp oil
1 slice onion - thinly sliced, separated into rings
3/4 lb fresh asparagus, trimmed and blanched. cut into 1 inch lengths
4 oz philadelphia cream cheese - softened
1/2 c sour cream
2 eggs
1/2 tsp lemon zest
1/2 c parmesan cheese - divided

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.

Parmesan and Asparagus Tart image

Provided by @MakeItYours

Number Of Ingredients 11

1 sheet frozen puff pastry, thawed
3/4 lb. asparagus, ends trimmed
2 teaspoons olive oil, plus more for brushing
1/2 teaspoon Kosher salt
Fresh ground black pepper
1/2 cup whole milk ricotta cheese
3/4 cup shredded Parmigiano-Reggiano cheese, divided
1 egg
1/2 teaspoon Kosher salt
Zest of 1/2 lemon
1 Tablespoon lemon juice (from about 1/2 a lemon)

Steps:

Preheat the oven to 400 degrees. Carefully unroll the puff pastry onto a lightly floured piece of parchment paper and roll it out with a floured rolling pin to about a 10 inch by 16 inch rectangle. Poke the pastry all over with a fork. Transfer the parchment to a baking sheet and bake the pastry for about 12 minutes, or until lightly golden and puffed.
Meanwhile, bring a large skillet of water to a boil. Add the asparagus and cook 2-4 minutes, or until they are bright green and have just a little bit of crispness left. Remove the asparagus to a plate and toss with the olive oil, ½ teaspoon Kosher salt, and a generous sprinkling of black pepper. Set aside.
Whisk together the ricotta, ½ cup Parmigiano-Reggiano, egg, ½ teaspoon Kosher salt, lemon zest, and lemon juice. Once the puff pastry has cooled slightly, spread the ricotta mixture evenly over the top, leaving a 1 inch border all the way around. Layer the asparagus stems evenly over the ricotta. Brush the exposed crust with olive oil. Return to the oven and bake for another 15-20 minutes, or until asparagus is tender and crust is golden brown. Sprinkle with remaining Parmigiano-Reggiano and serve.