Aspargus, Goat Cheese and Tarragon Tart

Asparagus, Goat Cheese and Tarragon Tart

By Melissa Clark

Because you don’t have to make your own crust, this gorgeous asparagus-striped tart is so easy it almost feels like cheating. But it’s not. It’s just simple yet stunning, effortlessly chic and company-ready. As there are so few ingredients in this recipe that each one makes an impact, be sure to buy a good all-butter brand of puff pastry. If you can manage to serve this tart warm, within an hour of baking, it will be at its absolute best, with crisp pastry that shatters into buttery bits when you bite down and still-runny cheese. But it’s also excellent a few hours later, should you want to get all your baking done before your guests arrive. If tarragon isn’t your favorite herb, you can use chives, basil or mint instead. And if you can manage to trim all the asparagus to the same length, this tart will be especially neat and orderly looking.

 INGREDIENTS

1 cup goat cheese, at room temperature (4 ounces)

1 large egg, lightly beaten, at room temperature

1 large garlic clove, finely grated or minced

1 ½ tablespoons chopped fresh tarragon leaves, plus more for serving

1/2 tablespoon finely grated lemon zest

1/2 teaspoon fine sea salt, plus more for sprinkling

Pinch of freshly grated nutmeg

1 cup crème fraîche, at room temperature (8 ounces)

All-purpose flour, for dusting the work surface

1 sheet or square all-butter puff pastry, thawed if frozen (about 9 to 14 ounces; brands vary)

8 ounces thin asparagus, woody ends trimmed

Extra-virgin olive oil

2 tablespoons grated Parmesan

Freshly ground black pepper

Red-pepper flakes (optional)

1 1/2 ounces Parmesan, shaved with a vegetable peeler (about 1/2 cup)

 

PREPARATION

YIELD 6 to 8 servings

TIME 1 hour

PREPARATION

YIELD 6 to 8 servings

TIME 1 hour

 

Step 1

Heat oven to 425 degrees. In a medium bowl, use a fork or a wooden spoon to mash together the goat cheese, egg, garlic, tarragon, lemon zest, salt and nutmeg until smooth. Switch to a whisk and beat in the crème fraîche until smooth.

Step 2

On a lightly floured surface, roll out puff pastry into a 13-by-11-inch rectangle about 1/8-inch thick. Transfer the dough to a parchment lined cookie sheet. With a sharp knife, lightly score a 1/2-inch border around the edges of the puff pastry.

 

Step 3

Spread the crème fraîche mixture evenly inside the scored border. Line up the asparagus spears on top, and brush them with olive oil. Sprinkle some salt and the grated Parmesan over the asparagus.

 

Step 4

Bake until the pastry is puffed and golden, 25 to 30 minutes. Let it cool on the cookie sheet for at least 15 minutes or up to 4 hours before serving. Then sprinkle black pepper, red-pepper flakes (if using), the

shaved Parmesan and tarragon leaves. Drizzle a little oil on top. 

 

Tip

You can assemble the tart 1 day in advance; but reserve the

sprinkling of salt and grated Parmesan until right before baking.

Loosely cover the tart and store it in the refrigerator until it's time to

bake.

 

Almond Berry Tart

Make this tart when berries are in season or when they are priced right.

Serves 6-8

Crust

1/2 cup almonds, ground, unblanched
1 1/2 cups all-purpose flour
1/2 tsp. salt
1 tsp. sugar
1 1/2 sticks cold, unsalted butter cut into small pieces
1/4 cup ice water

Filling

2 cups blueberries
1 cup raspberries
1 cup blackberries
Zest of one lemon
1/2 lemon juiced (2 tbsp.)
1/2 cup sugar
2 tbsp. all-purpose flour

Combine the ground almond, flour, salt and sugar in a food processor, pulse to combine. Add butter and pulse until pieces are the size of peas. With the machine running, add water until mixture begins to come together.  Remove the dough and knead once to twice to be sure it is well mixed. Wrap in plastic and refrigerate for at least 1 hour.

In a medium bowl, combine the filling ingredients and mix well.

Preheat over to 375 degrees. On a well-floured surface, roll the dough and place in a 14-inch tart pan.
Place the filling in the tart pan and distribute evenly. Place in the oven for 45 minutes until the crust is golden brown. Let cool for 1 hour before serving.

Chantrelle and Gruyere Tart

Chanterelle and Gruyère Tart

Ingredients

·      1 sheet frozen puff pastry (half of 17.3-ounce package), thawed

·      1 large egg yolk , beaten to blend with 1 teaspoon water (for glaze)

·      2 tablespoons unsalted butter

·      3 garlic cloves , minced

·      1/4 teaspoon salt

·      1/4 teaspoon pepper

·      2 teaspoons fresh thyme leaves

·      2 tablespoons flour

·      3/4 cup half and half

·      1 tablespoon butter

·      1/4 cup thinly sliced shallots

·      1 1/2 pounds fresh chanterelle mushrooms  (substitute with crimini)

·      1/2 cup fresh arugula (optional)

·      1/2 cup shredded Gruyère cheese

Instructions

1.    Preheat oven to 400 degrees. Line a cookie sheet with parchment paper.

2.    Lay out the puff pastry sheet, poke with a fork a few times, and baste with egg yolk.

3.    Par-bake the puff pastry for 5 minutes.

4.    In a medium sized frying pan set on medium high heat, melt the butter. Add shallots and mushrooms and fry until the mushrooms have released the excess water (about 5 minutes). Drain and set aside.

5.    To make the béchamel sauce, sauté garlic in a pan with the butter, until soft (about 3 minutes), on medium heat.

6.    Add flour, salt and pepper, and thyme leaves, and whisk together until flour has absorbed the butter.

7.    Slowly add the half and half until while continuously whisking, until mixture has thickened and will coat the back of a spoon.

8.    Once done remove from heat.

9.    Spread béchamel sauce over puff pastry. Spoon chanterelles and shallots over the béchamel sauce and sprinkle with fresh arugula and Gruyère cheese.

10.Bake tart for an additional 15 minutes or until the edges of the pastry is golden and puffy and the cheese has melted.

11.Serve warm or room temperature.

Zucchini Tart

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• 1-1/4 cups all-purpose flour

• 10 TBSP. cold unsalted butter

• Kosher salt

• 1/2 tsp. white vinegar

• 1-1/2 lb. zucchini, trimmed and sliced into 1/8-inch-thick rounds

• Freshly ground black pepper

• 2 Tbs. extra-virgin olive oil

• 8 oz. plain goat cheese, softened 

• 1 tsp. chopped fresh lemon thyme

Preparation

• In a food processor, pulse the flour, butter, and 3/4 tsp. salt until the butter is the size of small peas. Add the vinegar and 3 to 4 Tbs. cold water, pulsing until the dough just comes together. Shape the dough into a 1-inch-thick disk; wrap in plastic and chill for 30 minutes. Roll the dough on a well-floured surface into an 11-inch round that’s 1/4-inch thick. Put the dough on a baking sheet, cover with plastic, and chill until ready to use, at least 30 minutes.
• In a colander, toss the zucchini with 2 tsp. salt and drain for 30 minutes. Gently squeeze the slices with your hands to release excess water and transfer to a medium bowl.Position a rack in the center of the oven and heat the oven to 400°F. 
• Toss the zucchini with 1 Tbs. of the olive oil and pepper to taste. In a small bowl, mix the goat cheese with the lemon thyme and salt and pepper to taste. Spread the cheese over the dough, leaving a 1/2-inch border. Arrange the squash rounds in tightly overlapping concentric circles all the way to the edge of the dough. (The rounds will shrink as they cook.) Drizzle with the remaining 1 Tbs. olive oil and bake until the zucchini is golden-brown, 40 to 50 minutes.

Porcini Mushroom Tarlets

Last summer, friends in the neighborhood got together and brought appetizers and wine to Pat's house. The food, as usual, was delicious.  My favorite was the mushroom tarts that Marilyn brought. She shared the recipe with me--it's from a food magazine--not sure which one.  I've made it several times and we have found that is works well as a main course with a salad.  Now that fall season is here, a warmer kitchen feels good with stove on and I'm keen to getting back to cooking.

Ingredients

• 1 cup walnuts
• 10 ounces frozen all-butter puff pastry, thawed and chilled.  (I prefer Pepperidge Farm)
• 3 tablespoons unsalted butter
• 2 large onions, thinly sliced (use a mandolin if you have one)
• salt and freshly ground pepper
• 3/4 lb medium porcini or cremini mushrooms, trimmed
• extra virgin olive oil for brushing
• snipped chives

Preheat the oven to 350º. In a pie plate, bake the walnuts for 8 minutes or until lightly browned, then let cool and coarsely chop. 

Line a medium baking sheet with parchment. Unfold the puff pastry and cut out anywhere from 4-8 (seems to make more than is indicated in the recipe) 4-inch rounds, about 1/8 thick. Transfer the rounds to the prepared being sheet and prick all over with a fork. Cover with another sheet of parchment paper and set a baking sheet on top.  Bake the pastry for about 25 minutes or until it is cooked and browned; remove the pastry from the over.

Meanwhile, melt the butter in a large skillet.  Add onions and cook, stirring over moderately high heat for 4 minutes; reduce the temp to low, stir frequently, until mushrooms are soft and golden, about 50 minutes; let cool. In a food processor, coarsely puree walnuts and onions and season with salt and pepper.

In a medium saucepan of boiling water, blanche the mushrooms until tender, about 2 minutes. Drain, pat dry, and slice 1/4 inch thick.

Heat oven to 400º. Spread the pastry rounds with the puree and arrange the mushrooms overlapping on top. Brush with olive oil and bake for 10 minutes.  Garnish with chives and serve.

Make ahead 1 day: onion & mushroom puree, and pastry rounds wrapped in plastic.

Savory Potato Tart

I subscribe to the New York Times Cooking newsletter and when I saw a photo of this recipe, I knew I had to try it.  Creme fraiche is not available in any local markets where I live but I found a substitute recipe-- 1 c. of heavy cream with 3 TBSP. of buttermilk mixed in--let it sit on the counter overnight. To my delight, every bite of this potato tart reminds me that the effort and time is well worth it.

INGREDIENTS

FOR THE PASTRY:

•   2 cups/250 grams all-purpose flour, plus more for dusting

•   ½ teaspoon salt

•   ½ pound (2 sticks) cold unsalted butter cut in 1/2-inch chunks

•   ½ cup ice water

FOR THE FILLING:

•   2 pounds medium yellow-fleshed potatoes, such as Yukon Gold, peeled

•   1 ¼ cups crème fraîche

•   1 tablespoon kosher salt

•   ½ teaspoon black pepper

•   Pinch of grated nutmeg

•   2 garlic cloves, minced

•   2 teaspoons chopped fresh thyme

FOR THE EGG WASH:

•   1 egg yolk

•   1 tablespoon cream or crème fraîche

PREPARATION

MAKE THE PASTRY:

1.           Put flour and salt in a mixing bowl (or use a food processor or a stand mixer with paddle attachment). Add half the butter and mix well, until mixture resembles coarse meal. Add remaining butter chunks and the water and mix until dough comes together. Remove dough, divide into two equal pieces and dust with flour. Quickly form each piece into a ball, then press down to make two 1-inch-thick disks. Wrap and refrigerate for at least an hour. (May be made a day in advance or frozen for up to 2 weeks.)

MAKE THE FILLING:

1.           Slice potatoes as thinly as possible, using a sharp knife, mandolin or food processor. Put potato slices in a large bowl and add crème fraîche, salt, pepper, nutmeg, garlic and thyme. Mix well with hands, making sure all slices are coated and seasoning is well distributed. Set aside.

1.           Heat oven to 425 degrees. On a well-floured surface, roll out each pastry disk to 12 1/2 inches in diameter. Line an 11-inch fluted French tart pan (with removable bottom) with one sheet of pastry, pressing in at the sides and leaving a 1-inch overlap hanging.

2.           Add the potatoes to the tart pan in even layers, making sure to scrape in all remaining crème fraîche with a rubber spatula. Lay the second pastry sheet on top. With a paring knife, trim excess dough and crimp the edges all around to seal. Make a few slits in the dough to allow steam to escape. Line a baking sheet with aluminum foil and set tart on it. Stir egg yolk and cream together and paint the top of the tart generously.

Bake for 10 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 1 hour more, until top is golden and potatoes are tender when probed with a paring knife. Cool slightly, then set tart pan over a small, sturdy bowl, so that the bottom of the tart pan is elevated and the fluted ring comes off. Carefully transfer tart to a plate. Serve small slices, hot or at room temperature. May be cooled completely and reheated if desired.

Ricotta Tart

This is one of my favorite desserts and comes from Tuscany the Beautiful cookbook.  It is light and not too sweet. Serves 6.

Ricotta Tart with fresh berries

Ricotta Tart

Pastry
1 3/4 cups of all-purpose flour
1/3 cup of granulate sugar
grated zest of 1/2 lemon
1/3 cup of butter, softened--very important it is softened
1 egg

Filling
1 1/4 cups (10 oz.) ricotta
3 eggs, separated
1/4 cup granulated sugar

Alternatively, combine the ingredients in a mixing bowl and beat together with wooden spoon until the dough begins to come together in a ball. (I do this in a food processor instead of by hand.) if the dough is too dry, add milk, 1 tsp. at a time until a ball forms. Gather the dough into a ball, wrap in aluminum foil and refrigerate for about 1 hour.

Meanwhile, to prepare the filling: combine ricotta, egg yolks and sugar in a large mixing bowl and blend well. In a separate bowl, beat the egg whites until stiff, moist peaks form.  Gently fold the egg whites into the ricotta mixture.

Preheat the oven to 350 degrees.  Use a 9-inch tart pan with a removable bottom and grease the bottom with butter.  On a lightly floured work surface, roll out the dough into a round, about 10 1/2 inches in diameter. Carefully transfer it to the prepared tart pan and press gently against the bottom and sides. Trim the dough even within the tart pan.  Spoon the filling into the pastry shell and smooth the surface.  Bake the tart until golden, about 35-45 minutes (depending on your oven.)

Remove from the oven and let cool completely on a wire rack. Transfer the tart to a platter and serve at room temperature. Top with fresh berries, if you like.

Apple Tart

From Food & Wine - serves 10

2 1/2 cups all-purpose flour (I prefer whole wheat pastry flour 

1/2 cup plus 1 teaspoon sugar salt

1 1/2 sticks unsalted butter, cut into 1/2-inch cubes and chilled
About 1/2 cup ice water 1 teaspoon finely grated

lemon zest plus 1 teaspoon juice
4 Granny Smith apples—peeled, cored and thinly sliced
1 large egg white, beaten
2 tablespoons turbinado sugar

1. In the bowl of a standing mixer fitted with the paddle, combine the flour with 1 teaspoon of the sugar and 1/2 teaspoon of salt. Add the butter and mix at low speed until it is the size of small peas, 30 seconds. With the machine on, gradually add 1/4 cup of the ice water. Add as much of the remaining ice water as needed, 1 tablespoon at a time, until the dough is just evenly moistened (it shouldn't mass on the paddle). Turn the dough out onto a work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk, wrap in plastic and chill for 1 hour or overnight.
2. Preheat the oven to 400° and line a large cookie sheet with parchment paper. On a lightly floured work surface, roll out the dough to a 17-inch round, then trim it to a neat 16-inch round. Transfer the dough to the cookie sheet.
3. In a medium bowl, combine the remaining 1/2 cup of sugar with the lemon zest and a pinch of salt. Add the apples and lemon juice and toss well. Arrange the apples on the dough in 2 concentric circles, leaving a 3-inch border all around. Fold the edge of the dough up and over the apples, overlapping the dough on itself as needed. Brush the rim with the egg white and sprinkle with the turbinado sugar.
   
   
4. Bake the pie in the center of the oven until the crust is golden and firm and the apples are tender, about 55 minutes.* Transfer the cookie sheet to a rack to cool. Slide the pie onto a plate, cut into wedges and serve.
   
   * My tart was done after 43 minutes--you may need to adjust your cooking time.

Make Ahead The dough can be frozen for up to 1 month. The tart can be baked earlier in the day and rewarmed before serving.