PUFF PASTRY ASPARAGUS RECIPES

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PUFF PASTRY VEGETABLE TART | JAMIE OLIVER VEG RECIPES



Puff pastry vegetable tart | Jamie Oliver veg recipes image

These are great to make with kids. You will need: an apron, a table knife, rolling pin, baking tray, tablespoon, chopping board, kitchen cloth, mixing bowl, speed peeler, cheese grater and oven gloves.

Total Time 35 minutes

Yield 4

Number Of Ingredients 12

1 x 500 g block of ready-made puff pastry
plain flour for dusting
4 teaspoons pesto
1 handful of mixed, ripe cherry tomatoes
8 asparagus spears
4 baby courgettes
2-3 jarred roasted peppers
½ a bunch of fresh basil
olive oil
8 black olives optional
1 x 100 g ball mozzarella
20 g Parmesan cheese optional

Steps:

    1. Turn on the oven to 200ºC/gas 6. Carefully cut the pastry block in half with a table knife. Wrap the other half and refrigerate or freeze for later.
    2. Dust some flour onto a clean work surface and, using a rolling pin, roll out the pastry into a square, measuring 26cm x 26cm. Cut into 4 equal squares.
    3. Place the pastry squares on a baking tray, leaving a space between each.
    4. Using the back of a spoon, spread the centre of each square with pesto, but don’t spread it onto the edges.
    5. Squash the tomatoes into a large mixing bowl, then snap the asparagus spears into 3cm pieces. Keep the lovely pointy tips and a little of the stalk, but discard the end 3cm.
    6. Using a speed peeler, carefully shred the courgettes into ribbons. Tear the roasted peppers into strips and add to the bowl.
    7. Pick the basil leaves, reserving the pretty ones for later. Place the large ones in the mixing bowl.
    8. Mix the vegetables together in the bowl, adding a splash of oil. Pile a little of the mixture on each pesto-smeared tart and top with two olives (if using).
    9. Break up the mozzarella and place little bits on top of each tart – this will make it gooey like a pizza. Grate over some Parmesan (if using).
    10. Bake for 15 to 20 minutes, until the pastry is golden and the cheese is all bubbly.
    11. Once the tarts are ready, allow to cool slightly. Sprinkle with the reserved basil leaves and serve with a nice salad for lunch.

Nutrition Facts : Calories 555 calories, FatContent 41.9 g fat, SaturatedFatContent 15.3 g saturated fat, ProteinContent 14.1 g protein, CarbohydrateContent 30.2 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

ASPARAGUS GRUYERE TART RECIPE - MARTHA STEWART



Asparagus Gruyere Tart Recipe - Martha Stewart image

Especially when made with plump, in-season asparagus, this dish makes for a sophisticated, visually pleasing appetizer.

Provided by Martha Stewart

Categories     Appetizers

Total Time 45 minutes

Prep Time 15 minutes

Number Of Ingredients 6

Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper

Steps:

  • Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. 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. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

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