10/13/2023 0 Comments Asparagus tart gruyereSure, you could make your own puff pastry or use a homemade pie crust for this, but I love the convenience of a pre-made frozen puff pastry when I’m in a hurry. If you have vegetables, cheese, and puff pastry, you have a meal! And that meal is very similar to pizza, so win-win :-) Tarts, like these asparagus tarts, are so easy to make with almost any vegetable you have on hand. I almost always keep puff pastry in my freezer. May add additional toppings like the lemon zest some balsamic glaze if you would like.This Puff Pastry Asparagus Tart recipe is SO EASY to make with only FOUR INGREDIENTS! This vegetarian meal is perfect for meatless Monday and is a wonderful way to use lots of asparagus. Remove from oven and let cool for a few minutes. Bake until the spears are tender, for about 20 to 25 minutes.Brush or lightly drizzle with olive oil and season with salt and pepper. Arrange them in a single layer over the Gruyere cheese, alternating ends and tips. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell.Remove the pastry shell from the oven, let it sit for a minute or two and then spread on the Dijon mustard with balsamic vinegar, and then sprinkle on the Gruyere cheese.Bake the pastry dough until lightly golden, for about 12 to 15 minutes. Then, using a fork, pierce the dough all around in the center, not the edges. Prep a parchment paper lined baking sheet and place the defrosted puff pastry sheets on the baking sheet, (if using two puff pastry: overlap them just an inch in order to connect them.) Using a sharp knife, lightly score the pastry dough 1 inch in from the edges all around to mark a rectangle. Let the ham rest 10-15 minutes before slicing.If your crust is still pink after the suggested baking time, turn on your broiler, and allow it to broil for 2-5 minutes, while keeping an eye on it so it doesn't burn from the sugar.For added depth of flavor, mix some of the ham pan juices together with the glaze in the pot which will help keep it runny enough for brushing. Remove from the oven, brush with another third of the glaze and some of the pan juices, and repeat again after 15 minutes more minutes of baking until a dark golden-brown crust has formed, about 30 minutes total.Return to the oven and bake uncovered for 15 minutes. Discard the foil or parchment paper and pour 1/3 of the glaze all over the ham, brushing in between the cuts to evenly cover. After 15 minutes baking time, carefully remove the ham from the oven and increase the oven temperature to 425 degrees.Reduce heat to low and let simmer to thicken slightly, then set aside and let cool to lukewarm.Add in the honey and brown sugar, stirring to combine until the brown sugar has completely dissolved, about 2 minutes. Heat the butter in a small pot or saucepan over medium heat until golden browned.Pour the pineapple juice into the base of the pan and cover the ham with two pieces of foil or parchment paper and bake for 15 minutes. Using a sharp knife score a 1-inch-wide diamond pattern, no more than 1/4 inch deep over the entire ham. Remove the rind or skin of the ham but make sure you leave the fat on.
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