8/22/2023 0 Comments Asparagus tart recipeGreat passed appetizer.Įasy to make, pretty, and darn tasty to boot. I also like to use baby bellas rather than shitaki mushrooms. I make these in small puff pastry cups, just cutting the asparagus and mushrooms into small pieces. My foodie friends at book group raved, and my foodie 16 year-old daughter thinks they're fantastic. It easy to make and delicious!! Highly recommended I made these a few years ago as an hors d'oeuvre for Easter get together. I ended up using a slotted spoon when filling the pastry squares but will drain the mushrooms next time. Otherwise, it really is, as one reviewer put it, a soggy mess. Otherwise, they are closer to a lunch-entree portion 2) this may have seemed obvious to others but it wasn't for me, I think you really need to drain the majority of the liquid from the mushrooms before transferring it to the bowl. Two suggestions: 1) if you are making a starter, cut each of the pastry sheets into 8. I did not have creme fraiche so I used sour cream. cook them with butter in an open frying pan to close in the liquid and brow them slightly. this sweats the mushrooms and extracts the liquid. don't cook your mushrooms with a lid on the pot. I wonder if there is a substitute for the mushrooms? I have found many people do not like or are allergic. Sold at most supermarkets and at specialty foods stores.Transfer to plates garnish with thyme sprigs. Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes longer. Mound filling atop pastry squares, leaving 1/2-inch plain border. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400☏. DO AHEAD: Filling can be made 1 day ahead. Add asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms. Transfer mushrooms to large bowl cool 15 minutes. Sauté until tender and lightly browned, about 4 minutes. Add mushrooms sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper. Melt butter in heavy large skillet over medium-high heat. Arrange squares on 2 rimmed baking sheets. Using small knife, score 1/2-inch border (do not cut through pastry) around inside edges of each square. Instead, prep the tart and keep covered until you’re ready to bake.Roll out each pastry sheet on work surface to 10-inch square. Making a puff pastry tart too far ahead can cause the pastry to go soggy. Can you make a puff pastry tart ahead of time? Make sure the filling isn’t too wet and that the bottom element of the oven is hot and pre-heated to ensure the bottom of the pastry bakes into a crisp, golden crust. How do you keep puff pastry from getting soggy? Remove from the oven and allow to chill for 10 minutes before slicing and serving. Brush the border of pastry with beaten egg and place in a hot oven to bake until the pastry is golden and crisp. Lay fresh asparagus on top of the cream cheese mixture then season with salt and pepper. Mix cream cheese, egg yolks, Parmesan cheese and seasoning and spread onto the puff pastry. Gently roll out a sheet of thawed puff pastry then score around the edge to create a border. Parmesan, lemon and thyme add flavor and are the perfect partners for the vibrant, fresh asparagus. The cheesy filling is made with cream cheese which can easily be substituted for fresh ricotta. It’s also a great way to showcase beautiful, fresh asparagus when it’s in season. It makes a fabulous Spring-time dinner too! I know I can assemble it ahead and bake off quickly before serving with a variety of salads. I love simple, easy tarts like this cheesy asparagus tart when I know I have friends coming over for brunch or a casual lunch. Jump to Recipe Print Recipe Cheesy asparagus tart made with puff pastry is a delicious, easy vegetarian recipe perfect for breakfast, brunch or a fuss-free lunch.
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