ASPARAGUS TART BON APPÉTIT RECIPES

Name: Asparagus-Ricotta Tart with Comté Cheese
Yield: 6 to 8 appetizer or 4 main-course Servings
Ingredients: 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed; 1 egg, beaten to blend; 1 pound slender asparagus spears, trimmed; 1/2 cup whole-milk ricotta cheese; 4 teaspoons extra-virgin olive oil, divided; 1/8 teaspoon salt; 1 1/2 ounces thinly sliced soppressata or other salami, cut into 1/2-inch pieces; 2/3 cup grated Comté cheese (about 3 ounces), divided

ASPARAGUS-RICOTTA TART WITH COMTÉ CHEESE RECIPE | BON APPÉTIT

Asparagus-Ricotta Tart with Comté Cheese Recipe | Bon Appétit image

Asparagus-Ricotta Tart with Comté Cheese Recipe

Provided by Molly Stevens

Yield 6 to 8 appetizer or 4 main-course Servings

Number Of Ingredients 8

Ingredients

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 egg, beaten to blend
1 pound slender asparagus spears, trimmed
1/2 cup whole-milk ricotta cheese
4 teaspoons extra-virgin olive oil, divided
1/8 teaspoon salt
1 1/2 ounces thinly sliced soppressata or other salami, cut into 1/2-inch pieces
2/3 cup grated Comté cheese (about 3 ounces), divided

Steps:

Preheat oven to 400°F. Roll out pastry on floured surface to 13x10-inch rectangle. Cut off 1/2-inch-wide strip from all 4 sides. Brush strips on 1 side with some of beaten egg, then press strips, egg side down, onto edges of pastry to adhere, forming raised border. Brush border with egg; reserve remaining beaten egg. Transfer to baking sheet. Chill while preparing filling.
Steam asparagus just until crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain. Cut off top 2 to 3 inches of asparagus tops; set aside. Coarsely puree remaining asparagus stalks in processor. Add remaining beaten egg, ricotta, 3 teaspoons oil, and salt;process until thick puree forms. Transfer to bowl; stir in salami and 1/3 cup Comté cheese; season with pepper. Spread mixture evenly over pastry. Sprinkle with remaining 1/3 cup Comté cheese. Toss asparagus tips with remaining 1 teaspoon oil; arrange tips over filling.
Bake tart until filling is set, about 25 minutes. Serve warm or at room temperature.

MASCARPONE, HAM, AND ASPARAGUS TART RECIPE | BON APPÉTIT

Mascarpone, Ham, and Asparagus Tart Recipe | Bon Appétit image

Mascarpone, Ham, and Asparagus Tart Recipe

Provided by Annabel Langbein

Yield Makes 6 Servings

Number Of Ingredients 10

Ingredients

1 refrigerated pie crust (half of 15-ounce package)
1 1/2 cups mascarpone cheese
2 tablespoons chopped fresh tarragon
4 teaspoons prepared horseradish
4 teaspoons whole-grain Dijon mustard
1 pound asparagus, cut crosswise into 3-inch pieces
5 cups arugula
8 ounces thinly sliced ham, cut crosswise into thin strips
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon peel

Steps:

Preheat oven to 425°F. Press pie crust onto bottom and up sides of 10-inch-diameter tart pan with 1-inch-high sides and removable bottom. Bake crust until golden brown, about 12 minutes. Cool.
Meanwhile, mix mascarpone, tarragon, horseradish, and mustard in medium bowl. Season to taste with salt and pepper.
Cook asparagus in large pot of boiling salted water until crisp-tender, about 3 minutes; drain. Transfer to bowl of ice water to cool. Drain; pat dry.
Toss asparagus in medium bowl with arugula, ham, lemon juice, and lemon peel. Season salad to taste with salt and pepper.
Spread mascarpone filling evenly onto cooled crust. Top with salad and serve.

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