New recipes

Asparagus puff pastry starter recipe

Asparagus puff pastry starter recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Puff pastry

This recipe started off as an improvisation but we liked it so much that I have made it often since.

1 person made this

IngredientsServes: 4

  • 100g fresh asparagus stalks, preferably thin
  • 1/2 packet ready rolled puff pastry, thawed
  • 150g ricotta cheese
  • 1 bunch spring onions, minced
  • salt and pepper

MethodPrep:15min ›Cook:40min ›Ready in:55min

  1. Preheat your oven to 200 C / Gas 6.
  2. Cut off about 1cm of the asparagus stalks at the bottom. Boil in salted water till al dente, drain and let cool.
  3. In a bowl stir ricotta with spring onions till smooth. Roll out puff pastry to rectangle and place on a baking tray lined with greaseproof paper. Spread ricotta mixture over the pastry but leave about 5cm free all around.
  4. Place asparagus stalks at equal distance. Fold the edge of the pastry over towards the inside and gently press town so they stick (I used the handle of a dessertspoon to make small indentations).
  5. Bake in the preheated oven till golden, about 30 minutes. Cut into squares and serve hot or warm.

Recently viewed

Reviews & ratingsAverage global rating:(1)

Best Appetizers With Puff Pastry
from Greek Puff Pastry Appetizer Shugary Sweets
. Source Image: Visit this site for details:

You can assemble this simple and easy appetizer in a flash. The pizza-flavored dip goes really quickly, so you may want to make 2 batches.


Asparagus can last 3-4 days in the refrigerator. The best way to store it is to keep the ends wet while ensuring the tops stay dry.

To store the asparagus, trim 1/2&Prime from the ends of the stalks and place them in a large mason jar with about 1 inch of cold water. Cover the asparagus in a plastic bag. Alternatively, you can wrap the fresh-cut ends with a wet paper towel, place in a plastic bag, and store in the crisper of your refrigerator.

To freeze, snap off the white ends of the asparagus and wash cut them into 1-inch pieces. Before freezing, you&rsquoll want to blanch the asparagus. This helps preserve the color and texture of the asparagus.

To blanch, bring 4 cups of water to a boil and then add the asparagus. Boil for 2 to 4 minutes before straining the asparagus through a colander. Quickly transfer the asparagus to an ice bath to stop them from cooking further.

Pat them dry and freeze in a single layer on a baking sheet. When frozen all the way through transfer the pieces to a ziplock bag. Freeze for up to two months.

Puff pastry has long been one of my favourite ingredients to work with! It&rsquos easy to use, since we can buy it pre-made, and it always delivers amazingly impressive results. These delicious ham and cheese puff pastry pockets are no exception.

Just imagine serving them as starters for a nice dinner or as nibbles for your cocktail party.

You can whip them up quickly for a Mother&rsquos Day or Easter brunch! No one will believe it took you 10 minutes of hands-on time! They are so versatile.

Tips on using puff pastry

  • Puff pastry is sold either in a block or already rolled in a sheet. I prefer already-rolled as it makes my job even quicker.
  • When buying it look for all butter puff pastry for more delicious results!
  • If you purchase your pastry frozen, defrost in a fridge and take it out 10 minutes before using. It should be pliable but still chilled.
  • Puff pastry could be used in savoury or sweet recipe, so let your imagination go wild.
  • One of my favourite savoury recipes are Chorizo Sausage Rolls or Puff Pastry Pizza. Both are easy enough to make with kids!
  • When I crave something sweet I turn to my quick Puff Pastry Cinnamon Rolls or Nutella Palmiers. Also super easy to make with kids.
  • Puff pastry expands quite a bit when baked, so make sure you space out your creations by placing them at least 2 inches apart.
  • Always brush your puff pastry appetizers with egg wash before baking for that gorgeous golden look.
  • Use parchment paper to line a baking sheet for easy removal and clean-up!

How to make ham and cheese puffs

This recipe is so easy because all you do is assemble and bake. No actual cooking.

If your puff pastry came in a block, you will need to roll it on floured surface into a rectangular sheet ¼ inch thick.

In the UK pre-rolled puff pastry sheets come ready for use. However, in the US, the pastry sheets are too thick, so you will still need to roll them to ¼ inch thickness.

Then all you do is cut them into squares and layer them with slices of ham, raw asparagus spears and cheese. Grated cheese could be used in place of cheese slices.

It&rsquos important to brush the puff pastry with egg wash before bringing the opposite corners together to form a parcel, which will seal them.

What cheese to use

Any cheese that melts well. Cheddar, Gouda, Edam, Mozzarella, etc. Basically, use the cheese you love or happen to have in your fridge. One type of cheese I would advise against is halloumi as it doesn&rsquot melt.

Cheese and asparagus puff pastry tarts

These delicious vegetarian cheese and asparagus puff pastry tarts are ready in minutes! Simply bake the puff pastry shells, fill with cheese, top with blanched asparagus and bake. Serve as an appetizer or starter.

The blog has been so quiet lately, I may as well have tumbleweed blowing past the screen&hellip I was away for a whole week in Cornwall and then immediately horribly busy with freelance work. Last week passed in a busy blur and all plans to create recipes for the blog were forgotten. If I am being totally honest, I didn&rsquot even want to do any cooking for me or the family either!

Today I went to an early yoga class &ndash a very rare occurrence &ndash and on my slow stroll back home I went past the local grocery store. The fresh spring produce FINALLY jolted me out of my blog inertia and I returned home laden with asparagus, purple sprouting broccoli and lots of herbs.

Initially I was all set to make risotto &ndash so easy in the Instant Pot &ndash but in the end I decided to make my quick puff pastry tarts. I make these often, varying the fillings and toppings depending on what&rsquos in season. They are really child&rsquos play provided you have some pre-rolled puff pastry about &ndash I always seem to have at least two packs in my fridge!

Asparagus may well be my favourite topping &ndash the bright green stalks contrast so nicely with the creamy cheese filling and crispy flaky pastry. I decided to go Italian for the filling: mascarpone, Parmesan, buffalo and grated mozzarella. But you can also use blue cheese, cream cheese, ricotta or whatever else takes your fancy. Check the recipe notes for an alternative topping.

To make the tarts, cut your pre-rolled puff pastry into quarters. Score a thin border around the edge of each square with a sharp knife. Prick inside the border with a fork and bake for 8-10 minutes, until the pastry is puffed and golden. Once the tarts cool a little you need to press on the middle to flatten.

While the tarts are in the oven, cook the asparagus for 2-3 minutes until al dente and then drop in a bowl of cold water &ndash this will help retain the bright green colour. Dry the asparagus and set aside and mix your cheese filling.

Take the tart shells out of the oven and lightly press down to flatten the middle. Fill with your cheese mixture and top with asparagus and bake for another 8 minutes or until the cheese is melting. Add a sprinkling of chopped nuts and a drizzle of olive oil or honey and serve immediately!

Made one of my recipes? Tag me on Instagram or pop by on Facebook and make my day! 🙂

Recipe Summary

  • 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

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.

Asparagus, Pancetta and Puff Pastry Bundles

I love these little bundles of springtime— asparagus, pancetta, and parmesan cheese wrapped in flaky puff pastry.

You guys know I have a sweet tooth that operates in overdrive, but sometimes I’ve just got to have something savory. And we’re approaching the time of year when fresh produce is so abundant and beautiful that my daydreams about fruit and vegetables rival those of cookies and cakes.

The other day I dreamed up this little appetizer to use up all of the asparagus in my fridge, combining it with ham, puff pastry and cheese, and couldn’t wait to make it a reality.

These asparagus, pancetta and puff pastry bundles are super simple. Nothing complicated here. All you need is store-bought frozen puff pastry, fresh asparagus, pancetta, parmesan cheese, and a little olive oil. Feel free to use bacon or even thin deli ham in place of the pancetta if you’d like. And if you’ve got a different cheese in the fridge you’d rather use up, be my guest. Simplicity is the name of the game, and with recipe you almost can’t go wrong.

I can imagine that (if you can hold off making them until then) these bundles would be a perfect appetizer or side dish for Easter, and other special events too!

Baking tip:Choosing the Right Store-bought Puff Pastry

There are two main brands of store-bought puff pastry available in the United States: DuFour and Pepperidge Farm. DuFour can typically be found in specialty food stores for more than double the cost of Pepperidge Farm. However, DuFour is made with all butter and has slightly better flavor and texture. Pepperidge Farm is made with shortening, but is significantly cheaper and available at practically any grocery store. While DuFour is the better product, I have used Pepperidge Farm on many occasions with success.

Asparagus-Gruyere Puff Pastry Tart

Gorgeous and simple to make, this tart is the essence of spring.

Serves 4-6 as a main dish or 6-8 as a starter

1 package Grand Central U-Bake Classic Puff Pastry (1 pound 12 ounces)
1 pound thin asparagus spears, cleaned and trimmed
2-3 tablespoons Dijon (plain or honey) mustard
1¼ cup grated Gruyère cheese
1-2 tablespoons extra-virgin olive oil
Salt and freshly ground pepper, to taste

Prepare to bake
Defrost puff pastry overnight in refrigerator or on counter for about 2 hours. Unfold and, using a sharp knife, trim length to 17 inches to make a rectangle that fits on a baking sheet. Cut remaining pastry into 2 small rectangles to make additional tarts or refrigerate for another use.

Ready the puff pastry
Preheat oven to 400 degrees. Transfer pastry to a parchment-lined baking sheet. Lightly score a border 1 inch from the edge with a sharp paring knife, being careful not to cut all the way through the dough. Dock the inside of the rectangle lightly with a fork.

Fill and chill the tart
Using a pastry brush or a spatula, spread mustard on tart in a thin layer, keeping within the border. Distribute cheese evenly on top. Place asparagus in a single layer crosswise over dough, nestling them close and alternating ends with each spear. Brush with olive oil and sprinkle with salt and pepper. Chill tart for at least 20 minutes.

Bake in preheated oven for 20-30 minutes or until pastry border is puffy and golden, cheese begins to brown lightly and asparagus is tender. For smaller tarts, reduce baking time to 15 minutes. Serve warm or at room temperature.

Chicken and asparagus tartlets

Chicken and asparagus tartlets is a classic Danish dish eaten for more than 100 years. The shells of puff pastry are filled with cooked chicken, fresh asparagus and a Bechamel sauce with dill. A delicious Spring dish, mainly eaten as a starter or as a dish between a starter and a main course.

Originally you would serve a chicken soup for starters – a clear soup with vegetables, meatballs and dumplings – and then use the cooked chicken meat for the tartlets, but today most people leave out the chicken soup. Even though the dish in known all over Denmark, it is mostly eaten in Jutland and on the smaller islands.

Most Danes consider chicken and asparagus tartlets grandmother-food: The kind of food your grandmother would make, and you would love to eat, but it came out of fashion in the 90’s. Luckily, we are still quite a few who remember the delicious dish and it has had a revival over the past five years.

I only eat chicken and asparagus tartlets in the Spring, when I can get hold of fresh asparagus but don’t be ashamed to use canned asparagus. This is what many grandmothers would use and many people today still do.

Use leftover chicken or cook two or three chicken breasts in water with a small carrot, onion or leak, salt and 5 peppercorns for about 30 minutes or until tender. The trick is to simmer gently and then let the chicken cool in the stock. This way the meat remains moist.

In Denmark we are able to buy puff pastry tartlets in supermarkets and at bakeries. If you cannot get a hold of tartlets, make your own shells out of puff pastry or another kind of pastry with no sugar.

Asparagus & feta tart

If I were a vegetarian, I’m not sure my boyfriend and I would get on in the kitchen. He is a true self-proclaimed carnivore and will never be happier than with a large rare steak for dinner. Although I eat meat (and when I do the rarer the better!) I have always been a champion of vegetables (I inherited this from my mum) – as well as being healthy, they are so colourful and varied and, well, tasty. Given my boyfriend’s predisposition, I am particularly proud of myself and almost feel a sense of cunning when I manage to sneak this sort of dish onto the table and be complimented on it (although he did say it would be nicer if it somehow incorporated bacon…I am ignoring this).

It’s a little early for asparagus season so consider this a recce: when asparagus floods the shops in a few weeks and you’re bored of steaming it, try this quick* and simple tart. Perfect as a starter or a light supper, vegetarians and non-vegetarians alike will enjoy this. Crispy pastry, oozy feta and fresh asparagus punctuated with crunchy pine nuts – what’s not to like?

*This is quick to make only if you cheat like me and buy ready-made puff pastry – I have promised myself that one day I will try my hand at making it from scratch but there always seem to be more important things to do…

Asparagus & feta tart

Serves 2 as a main, 4 as a starter

– 200g ready-made puff pastry
– 1 tablespoon creme fraiche
– 125g asparagus spears
– 70g feta
– small handful pine nuts
– 1 tablespoon olive oil
– seasoning

Preheat your oven to 200°C.

Roll out the puff pastry into a rectangle about 1/2 cm thick and place onto a baking tray lined with baking paper. To make the crust, score a border 1cm in from the edge (only partly cutting through your pastry) with a sharp knife. Prick the central square with a fork (this will stop it rising too much).

Blind bake the pastry for 10 minutes to minimise the risk of a soggy bottom.

Spread the creme fraiche onto the central square. Trim the asparagus to fit the width of the tart and arrange top-to-tail. Crumble the feta on top, sprinkle with pine nuts and drizzle with olive oil. Season with a few grinds of black pepper (I find that the feta brings ample saltiness to the dish).

Bake for another 25 minutes or so until the pastry is golden brown and the asparagus is tender.