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Asparagus-Ricotta Tart with Comté Cheese Recipe

Asparagus-Ricotta Tart with Comté Cheese Recipe

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6 to 8 appetizer or 4 main-course Servings


  • 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
  • 1 pound slender asparagus spears, trimmed
  • 1/2 cup whole-milk ricotta cheese
  • 4 teaspoons extra-virgin olive oil, divided
  • 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

Recipe Preparation

  • 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.

,Photos by Coral von ZumwaltReviews SectionA great summery dish to serve, with good asparagus flavour. I made it vegetarian by substituting finely chopped spring onions instead of the salamiAnonymousHong Kong07/05/20

Stacey Snacks

Spring is here. Or is it? I'll believe it when I see it.

The date is officially tomorrow, March 21, but since it's been so unseasonably warm here, I figured I would get a head start on my spring vegetables (I did see rhubarb in the grocery store, a sure sign of spring!).

The local asparagus is not available until May in these parts, but I thought I would share this one with you anyway, just in time for Easter (you can thank me later).

This is my favorite asparagus tart so far, and I have made MANY.

The original recipe calls for a good salami, but I substituted speck (a smoked prosciutto). If you can't find (or don't want to spend the big bucks) on Comte, a French style Gruyere (that is so good!), then substitute a Gruyere or Swiss. Even Parimigiano Reggiano is a nice choice.

And here is that puff pastry again. I took Claudia's suggestion and wrote to Pepperidge Farm, telling them how much I like their product and constantly blab about it on my blog and that I should get a lifetime supply of puff pastry as advertising fees.

Well, don't you know, a week later, I received a coupon in the mail for -$1.00 off the purchase of their product. WOW, what sports. (no comment).

Best Asparagus Tart: (adapted from Bon Appetit)

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
1 egg, beaten to blend
1 pound slender asparagus spears, trimmed
3/4 cup whole-milk ricotta cheese
3 tbsp olive oil
1 teaspoon salt
freshly ground black pepper
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

Roll out the defrosted puff pastry to fit a half sheet pan. Keep chilled in the fridge until ready to use.

I blanched my asparagus spears in some water in the microwave for 2.5 minutes and they came out perfectly, but you can blanch them anyway you like, I was being lazy.

Cut 2-3" from the tops of the asparagus. Mix with a tablespoon of olive oil and set aside.

In a food processor, puree the ricotta cheese, egg, 2 tbsp olive oil, salt and asparagus stalks until a light green puree forms.

With a spoon, hand mix in the chopped salami or ham and 1/3 cup of Comte cheese (do not process in the machine). This is your filling.

Spread the asparagus ricotta filling over the prepared puff pastry on the half sheet pan, leaving a 1" border on the sides.
Carefully fold over the sides and brush with an egg wash or cold water to seal the edges.

Sprinkle a bit more Comte cheese over the ricotta and decorate with the asparagus tops.

Bake for 23-25 minutes in a 400F oven.

Let rest for a few minutes before diving in. This smells divine while baking and tastes even better than it smells!

I’ve been asked a lot how I make this cheese and here is the answer. The recipe produces very delicate and smooth ricotta. It really matters what kind of dairy you use: organic whole milk and not ultra-pasteurized cream are… Continue reading &rarr

I wouldn’t even say it’s a recipe (it’s too simple to be called that) it’s more of a suggestion, one of a hundred possible ways to enjoy fresh cheese. And the cheese has to be fresh. So, either make your… Continue reading &rarr

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In a large shallow, non-reactive bowl combine the chicken, hot sauce, pepper, and salt, and toss well to combine. Cover the chicken with plastic wrap, refrigerate, and let marinate, for at least 1 hour, and up to 3 hours. In a heavy pot, heat the oil to 360 degrees F. In a large mixing bowl, combine the flour and 2 tablespoons Essence. Remove the chicken from the marinade and add to the flour 1 at a time, tossing to coat evenly. Add the chicken in 2 batches to the hot oil and cook, turning occasionally, until brown on all sides and cooked through, 6 to 8 minutes. Remove the chicken wings from the fryer with a slotted spoon and drain on paper towels. Sprinkle with the remaining Essence and serve immediately with Blue Cheese Dipping Sauce.

Essence (Emeril's Creole Seasoning ):

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme
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Blue Cheese Dipping Sauce:

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1/2 teaspoon Worcestershire

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Asparagus-Ricotta Tart with Comte Cheese

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

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.

Market Tip: Comté cheese is a semifirm, Gruyère-style cow's-milk cheese. It is available at some supermarkets, cheese shops, and specialty foods stores.

Comments (17)


I've done the simple roll up/pinwheel type appetizers, just spread a sheet of puff pastry with honey mustard, add proscuitto or ham, and cheese of your choice (parmesan is nice and flavorful but won't melt all over the place) , roll up and slice like cinnamon rolls but about 1/2 inch thin. Place the rounds on a greased cookie sheet or parchment paper and press flat, then bake at 400F for 10 minutes or so until golden and crunchy.

I've also filled squares of puff pastry with fruit filling or with a mushroom/onion or spinach filling, fold over into triangles, seal the edges and bake. The spinach ones are kind of like spanakopita, without the aggravation of phyllo.

I've wrapped strips of puff pastry around asparagus spears and sprinkled them with parmesan and baked them, and I've got some recipes for puff pastry baked in mini muffin cups and filled with various fillings, from pizza to mushroom.

Have fun, and Happy Thanksgiving!


ROTFL!! "Without the aggravation of phyllo". Classic!

Hint: Fillo Factory is much easier to work with than Athens, which is always a mess.

I'm not particularly fond of packaged puff, but it is great for the kind of thing you're talking about, Linnea. Are you having another bread component to the meal? That would be my one qualm. The mini-tarts would be great. They should bake up fine with the filling if the filling isn't heavy, but you can easily par bake them as well. If you do the letter, you can do a milk or egg wash to give them some shine on the edges. If you want to be down-homey, you can make mini pot-pies with small ramekins and demitasse spoons, with the puff as crust. You can cut rounds and bake them, and use puff instead of a roll or biscuit for fancy rich sliders. Similarly, you can bake them as bread sticks (long rectangles) and use them as conveyances for tapanade, onion jam, roasted pepper spread, etc.

You can also bake cut pieces, split them, then make the pieces into, basically, cinnamon toast. I think there's a fancy name, but just dust with sugar and cinnamon and broil 'till melted, at which point the puff should be stiff but not hard (hard is overcooked). Good with coffee, not as an appetizer. But you could do the same thing using parmesan, romano or asiago (or a blend of all) and some finely chopped herbs.

Make roasted caramelized thin slices of onion and peeled sweet pepper, and lay those on the puff to bake.

Or go old school and make a pâté and roll a log of it up in the puff dough, seal well, and bake seam side down. Not like a jelly roll, which won't bake properly, but just a wrapped log of filling. Let it set a bit before slicing. A very popular version with my set is essentially pot roast run through the grinder. I was thinking it would be great if it were duck breast, mushrooms, and shallots. Maybe some celery.

Which Cheeses Have the Most Protein?

The harder the cheese, the higher the protein content—that's the watchword according to cheese expert and James Beard Award recipient Max McCalman, author of Cheese: A Connoisseur's Guide to the World's Best. There are basically three components to cheese, courtesy of the milk it's made from: protein, fat, and water. Less water means more other stuff.

How to Make Cheese with 4 Ingredients and 15 Minutes

"In a sense you're getting more value for your cheese dollar, nutrition-wise, from the harder cheeses," McCalman says.

That's not the only consideration, he adds. It also depends on the animal the milk came from: sheep's-milk cheese contains the most protein, with goat and cow milks trailing behind. Has your cheese been pasteurized? The heating process might have affected the protein too—it's still there but it's been denatured, unavailable for digestion. (This is just one reason to eat raw cheeses, notes McCalman, a raw-cheese enthusiast. Another is their "fuller aroma and flavor and generally more pleasing textures.")

But we don't need to get into all that. You're just looking for excuses to eat cheese—hard cheese, raw cheese, any kind of cheese. With McCalman's help, we put together a list of some of the more protein-rich options—and then dug up some recipes that let them shine.

Corn season is nigh! Celebrate its arrival with this fancified side dish made with manchego, which is named after the breed of Spanish sheep that produce the milk it comes from.

Roasted Corn with Manchego & Lime

Featuring pecorino, a hard sheep's-milk cheese, this is an easy weeknight dinner you wouldn't feel bad serving to company: the pasta is homemade and comes together in a snap.

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This riff on the classic French ham-and-grùyere sandwich works anytime, really, but makes for an especially luxurious brunch.

Croque Madame Casserole with Ham and Gruyère

Here's an excuse to pick up some good aged gouda (as well as to go wild at the farmers' market).

Farmers Market Salad with Aged Gouda and Roasted Portabellas

Skip the generic, pre-grated parm in favor of Parmigiano-Reggiano from Italy, counsels McCalman—you don't know what's in that other stuff. (How do you know if it's real? It should have "Parmigiano-Reggiano" stamped on its rind.)

Parmigiano-Reggiano with Fresh Fennel

With the help of a little comté, we bid farewell to the last of the spring's asparagus. See you next year, pal.


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Asparagus-Ricotta Tart with Comté Cheese Recipe - Recipes

I had planned on posting a grilled strip steak recipe today, but some loyal members of Crabby Nation pointed out that I'd promised a review of a Tucson Mexican restaurant. Well, my public has spoken, so here we go.

For many of the last seven years the Crabby family has spent a week vacationing in the Scottsdale area. During that time we've watched both Phoenix and Scottsdale explode before our eyes. There is a vibrancy and energy in Phoenix that simply does not exist in the upper mid-west. The downside of all this growth has been the So-cal-ification of Arizona. With each passing year, Phoenix feels less and less like its own city and more and more like an L.A. ex-burb.

If Phoenix is Los Angeles, then Scottsdale is Beverly Hills, an enclave of wealth, beauty and entitlement. It is a city of million dollar starter homes, $3 million dollar second homes with $250,000 Bentleys, all tended and maintained by fashionably pilloried illegals. The women are trophy wives, buffed and polished to a high sheen, with any flaws or signs of age quickly exercised or surgically excised. Parts too small are inflated, parts too big are suctioned. These women, when they die, will not so much be embalmed as they will be recycled.

If Scottsdale is the movie star and Phoenix her slightly older, not quite as pretty sister, then Tucson is the hard living, little talked about but much sighed over cousin. Where Scottsdale is organic produce, spas and designer clothes, Tucson is bodegas, taquerias and tattoo parlors. Scottsdale is green and groomed, Tucson, sere and hardscrabble. Unlike Scottsdale, Tucson is original, forthright and without affectation.

It was with that background that we visited Guadalajara Grill, 1730 E. Prince Rd, Tucson, 520.323.1022. When we travel I spend a lot of time on the internet trolling for the best places to eat, Guadalajara Grill kept coming up. Close to the University of Arizona campus it sits in a somewhat threadbare but safe neighborhood. Don't let the surroundings put you off, it is a place well worth the visit.

Whereas Binkley's dances on the chef's knife edge of pretentiousness (and occasionally falls over), GGrill is a straightforward and clear presentation of Mexican cooking. Salsas are prepared fresh table-side, to your heat preference. Tortillas are handmade on-premises.

The quesadilla appetizer was a delicate blend of Mexican cheeses, onions and chiles with just the right amount of heat. CrabCake2 had Carnitas and Skirt Steak Fajitas, that have nothing to do with the fajitas you get at Chiles. The pork and beef were ridiculously tender and perfectly seasoned.

The high point of the evening was the main course which SSSal and I shared, Molcajete Ultimo . A Molcajete is a Mexican mortar bowl made out of volcanic basalt rock. Our meal consisted of shrimp, beef, sliced chicken, onions and peppers sauteed and then served simmering in a tomato-chicken based broth. The molcajete had been heated in a hot oven and the broth stayed simmering for five minutes after the meal had been served, and remained warm for at least 25 minutes.

While the bowl is only the serving vessel, it succeeds in keeping everything warm while you serve yourself. The meats were succulent and the simmering sauce a great balance of spicy heat and delicate tomato flavor. SSSal and I finished the meal by trying to sop up all the broth using our remaining flour tortillas. If you've only ever had Mexican food of the Chipotle's, Qdoba ilk, then you need to make an effort to find true Mexican cooking and experience what you should be eating. You'll never eat Taco Bell again.

Dinner for three with a margarita, agua and a cerveza came to $40 with tip. This does not include the tip for the salsa lady or the money I slipped to the strolling Mariachi Band that sang at our table. When they asked me what I wanted to hear, (not wanting to look terribly caucasian I skipped over La Bamba), I asked for Besame Mucho (translated lyrics below).

There you have it, Guadalajara Grill. If you're ever in Tucson, check it out. Also, if you have great or poor restaurant experiences you'd like to share with the rest of Crab Nation, feel free to post those experiences in the comments section.

Next Time: Balsamic and Mustard Grilled Strip Steak.

Besame Mucho
(1940), written at the age of 15 by Consuelo Velazquez

English Translation (It just doesn't sound as romantic in English - even Sinatra sang it in Spanish)

Kiss me, kiss me a lot,
As if tonight was
the last time.

Kiss me, kiss me a lot,
Because I fear to lose you,
To lose you again.

I want to have you very close
To see myself in your eyes,
To see you next to me,

Think that perhaps tomorrow
I already will be far,
very far from you .

Can scone dough be made in advance & refrigerated?

Yes, you can make scone dough the night before you want to bake them. I think this works best if you roll & cut out the scones, pop them onto a lined baking tray and then chill for up to 24 hours (instead of chilling the un-cut dough). You can then glaze and bake as usual straight from the fridge – the chilling shouldn’t really impact the baking time much. This can actually provide a better rise to your scones as the flour has more time to absorb the liquid in the dough, plus the buttery bits in the dough re-solidify, which both help produce a better texture. Don’t leave the scone dough in the fridge for more than 24h though as the baking powder will start to lose its efficacy meaning your scones won’t rise as much!

The addition of baking powder/bicarbonate of soda can cause a yellowing of the dough after steaming. You may notice that if you don’t knead the baking powder into the dough thoroughly, there will be little yellow spots on the buns (this is just an aesthetic issue, they’ll still taste fine). The yellowy tinge can also come from the flour – if your flour is unbleached, as most is in the UK, the buns will not be super white. You can buy bleached white flour from some Chinese supermarkets if you’re really after that snowy white look.

Yes! Just replace 1/3 of the flour in the recipe below with wholemeal (wholewheat) bread flour. They’ll be a little bit denser/ chewier but still delicious. I wouldn’t recommend doing 50% or 100% wholemeal flour as it’ll make the buns too dense and they won’t be fluffy.

Watch the video: Αλμυρή τάρτα με κατσικίσιο τυρί και πράσο Επ. 44. Kitchen Lab TV. Άκης Πετρετζίκης (August 2022).