Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Asparagus Tart
Famous Authors (View All Authors)
Vegetables - Asparagus Tart Post by :iainjc Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2434

Click below to download : Vegetables - Asparagus Tart (Format : PDF)

Vegetables - Asparagus Tart

1 recipe single crust pastry
1 cup shredded Jarlsberg cheese
1 lb. asparagus
3 Tbsp. roasted red pepper strips
2 Tbsp. cornstarch
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 cups half and half
3 eggs, slightly beaten
1/4 cup grated Parmesan cheese


Preheat oven to 450° F.

Wash and trim asparagus into 1 1/2 inch pieces and cook tender-crisp and drain well.

On lightly floured surface, roll out pastry to 12-inch circle. Line 11 x 1-inch fluted tart pan with pastry. Trim pastry even with top of pan. Pierce with fork. Bake in 450º F. oven for 10 minutes or until lightly browned. Reduce heat to 375°.

Line pastry shell with Jarlsberg cheese. Top with asparagus and red pepper strips.

In medium bowl, combine cornstarch, salt and pepper. Gradually stir in half and half until smooth. Stir in eggs and Parmesan until well blended. Pour into pastry shell.

Bake in 375º F. oven 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 5 to 10 minutes before serving.

Makes 8 servings.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Whole Roast Asparagus Vegetables - Whole Roast Asparagus

Vegetables - Whole Roast Asparagus
1 lb. fresh asparagus 2-3 Tbl. olive oil, divided salt + freshly ground pepper 2 Tbl. fresh lemon juice 1 Tbl. orange juice Place asparagus in a single layer in a large non-stick skillet and drizzle with 1 Tbl. olive oil. Shake pan to coat asparagus with oil and place over medium heat. Cook asparagus, shaking the pan every few minutes to brown evenly. Lower the heat and continue cooking until asparagus are tender (time may vary depending on size of asparagus). Test by poking asparagus stems with a toothpick or knife. Transfer to serving dish.
PREVIOUS BOOKS

Vegetables - Asparagus -  Asparagus Stir Fry Vegetables - Asparagus - Asparagus Stir Fry

Vegetables - Asparagus -  Asparagus Stir Fry
1 lb. fresh asparagus 1 tsp. cornstarch 1 tbsp. water 1 tbsp. soy sauce 1 tbsp. vegetable oil 4 green onions, sliced 2 cups mushrooms, sliced 2 tomatoes, cut into chunks 2 cups rice, cooked Snap off base and slice asparagus into 2 inch lengths. Blend the cornstarch and water together. Add soy sauce and set aside. Stir fry asparagus and green onions in the oil for about 4 minutes. Add mushrooms and cook 1 minute. Stir, then push vegetables to the side and add the cornstarch mixture. Simmer 1 minute, then add tomatoes and vegetables. Heat through. Serve with cooked
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT