Fontina Asparagus Tart Recipe Taste of Home
In a large skillet, bring 1 in. of water to a boil; add asparagus. Cook, covered, until crisp-tender, 3-5 minutes. Drain and pat dry. On a lightly floured surface, roll pastry sheet into a 16x12-in. rectangle. Transfer to a parchment-lined large baking sheet. Bake until golden brown, about 10 minutes. Sprinkle 1-1/2 cups cheese over pastry to.
Asparagus Goat Cheese Tart Heinen's Grocery Store
1 pound fresh asparagus, trimmed. 2 ounces prosciutto, cut into thin strips. 1 cup shredded fontina cheese (about 4 ounces) 1 tablespoon chopped fresh thyme leaves. Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle. Place the pastry sheet onto a baking sheet.
Asparagus Spring Onion and Fontina Tart From A Chef's Kitchen
Spread the cheese mixture evenly over the puff pastry, leaving a 1-inch border on all sides. Toss the asparagus with the olive oil, 1/4 teaspoon salt, and pepper to taste. Arrange the asparagus on.
Asparagus Fontina Tart
This fresh Asparagus Fontina Tart will be a perfect addition to any menu as a side dish or an appetizer. INGREDIENTS. SEE FULL INGREDIENTS - asparagus - butter - shallots - fontina. INSTRUCTIONS. Pre heat oven to 400 degrees. Roll parchment paper on a baking sheet and set aside. Fill a 9" x 13" baking dish with ice and set aside.
Pasta with Asparagus, Bacon, and Egg Wholistic Woman
Instructions. Preheat oven to 400 degrees F. Thaw the puff pastry either by placing it in the fridge overnight or by laying it on the counter, on a piece of parchment paper, for about an hour. Trim the ends of the Asparagus by 1 inch to get rid of the woody stalk.
Asparagus Fontina tart Fontina, Tart, Asparagus
Instructions. Pre heat oven to 400 degrees. Roll parchment paper on a baking sheet and set aside. Fill a 9" x 13" baking dish with ice and set aside. In a large skillet add about an inch of water to a boil. Add asparagus and cook until bright green and tender (2-5 minutes).
Asparagus Fontina Tart
Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes. Remove pastry shell from oven, and sprinkle with Gruyere.
Asparagus Spring Onion and Fontina Tart From A Chef's Kitchen
Scatter the thyme and the asparagus pieces over the ricotta layer. Lastly, fold in the edges of the dough to make a ½ -inch border all the way around the tart. Step. 3 Whisk the egg and 1 tablespoon water in a small bowl and brush it all around the crust edge. Bake the tart, watching carefully to make sure the crust doesn't burn, until it is.
Asparagus Fontina Tart
Fontina Asparagus Tart is a refreshingly different side dish that combines fresh seasoned vegetables, melted Fontina cheese, and a flaky puff pastry crust. I add just a hint of shallot to this recipe for its delicate onion and garlic flavor.
Asparagus Fontina Tart
Sprinkle gruyere over the puff pastry, leaving a 1" border on all sides. Arrange asparagus spears to be parallel with each other (or get fancy and arrange them on a diagonal!). Sprinkle with the Parmesan cheese. Bake for 20-25 minutes or until the crust is golden brown and puffy. Slice into squares a serve.
Asparagus and Fontina Tart Boston Chic Party Boston Chic Party
Spread shredded cheese over the interior of the crust. Top with onions then asparagus, pressing asparagus down gently into the cheese and onions. Return to oven, bake 12-14 minutes or until crust is golden and cheese has melted. To serve, sprinkle with lemon zest and drizzle with balsamic vinegar. Cut into quarters.
Fontina Asparagus Tart Thermomix recipes healthy, Thermomix recipes
Instructions. Preheat oven to 375 degrees. Spray a 9-inch tart pan with a removable bottom with cooking spray. Place the pie crust in the prepared tart pan and fold the excess down into the pan and press it into the rim of the tart pan to form a neat crust. Place on a baking sheet.
Martha Stewart's Asparagus Custard Tart Reduced Calorie Virtually
Mix the cheese, parsley, egg, milk, ¼ teaspoon pepper in a medium bowl to combine. Spread the cheese mixture over the puff pastry inside the border. Toss asparagus with olive oil, ½ teaspoon garlic salt and ¼ teaspoon pepper to coat. Arrange the asparagus end to tip across the puff pastry.
Kay's Keepers Fontina Asparagus Tart
Heat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-inch-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet lined with parchment paper. With a sharp.
Asparagus, Spring Onion and Fontina Tart is as fresh and beautiful as
Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 10x14-inch rectangle. Place the pastry sheet onto a baking sheet. Brush the pastry sheet with the mustard. Fold over the edges 1/4 inch on all sides, crimping with a fork to form a rim. Arrange the asparagus on the pastry in a single layer.
Asparagus Fontina Tart
Step 3: Garnish and Serve. Once the tart is baked, Liz adds a few garnishes that take this tart from good to great. The final star ingredient of this savory tart is Italian prosciutto. Liz points out that prosciutto always tastes saltier and gets oilier and dry when baked, so it's best to add the prosciutto on top after the tart bakes instead.
