Asparagus Tart Recipe with Prosciutto and Fontina

Kay's Keepers Fontina Asparagus 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.

Pasta with Asparagus, Bacon, and Egg Wholistic Woman

Lightly score a 1-inch border around the edges of the pastry and prick the center of the tart all over with a fork. Trim the woody end off of each asparagus spear and toss them in olive oil, lemon juice, salt, and black pepper. Brush pastry dough with mustard and sprinkle with grated gruyere cheese. Lay asparagus spears in a single layer and bake.

Fontina Asparagus Tart Thermomix recipes healthy, Thermomix recipes

Place the pastry sheet onto the baking sheet. Brush the pastry sheet with the mustard. Fold in the edges of the rectangle about 1/4-inch and crimp with a fork to seal. Arrange the asparagus on the pastry in a single layer. Sprinkle with the prosciutto, fontina and thyme. Bake for 20 minutes or until the pastry is golden and the asparagus is tender.

Asparagus Fontina Tart

Brush the edges of the pastry with oil (or the egg wash). Place the baking sheet into the oven and bake the tart for 15-20 minutes, watching carefully until the pastry is golden and cooked through. Remove from the oven and sprinkle with chopped parsley. Allow to cool for 5 minutes before slicing and serving.

Asparagus and Fontina Tart Boston Chic Party Boston Chic Party

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.

Fontina Asparagus Tart Recipe Taste of Home

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

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.

Fontina Asparagus Tart [Video] Recipe [Video] Asparagus tart

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 Tart Recipe with Prosciutto and Fontina

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.

Asparagus Tart · simple artistic cooking Recipe Asparagus tart

Instructions. Preheat the oven to 400°F/205°C. Line a baking sheet with parchment paper and set aside. Drizzle olive oil over the asparagus, and season with salt and pepper. To make the cream mixture, in a bowl combine the cream cheese with garlic powder, salt, and pepper.

Fontina Asparagus Tart (Beautiful and Delicious!) Heather Lucille's

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.

Rain's Kitchen and Garden! Asparagus and Fontina Tart

Add water as necessary to prevent browning. (Be sure all water has evaporated before placing on the tart.) Season onions with salt and black pepper. While the onions are cooking, bring a small saucepan of salted water to a boil. Prepare an ice bath. Cook the asparagus very briefly (10 seconds or until bright green).

Fontina Asparagus Tart (Beautiful and Delicious!) Heather Lucille's

Sprinkle over the fontina, leaving a 1-inch border, then top with the leeks. Dollop on the ricotta. Scatter the thyme and asparagus pieces over the ricotta and sprinkle with salt and pepper.

Asparagus Fontina Tart Recipe Asparagus, Fontina, Baked dishes

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

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 Spring Onion and Fontina Tart From A Chef's Kitchen

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.