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Asparagus Tarts With Chevre

Heart.Foods's picture
The asparagus tart with chevre recipe is a great and flavorful dish to go with any meal. Made with a base of phyllo dough and a asparagus filling flavored with rosemary and thyme, the filling also has vegetables like green onions, shallots, goat cheese and a hint of garlic.
Ingredients
  Unsalted butter/Olive oil 45 Milliliter, melted (3 Tablespoon)
  Water 45 Milliliter (3 Tablespoon)
  Phyllo pastry sheet 8
  Dry breadcrumbs 125 Milliliter (0.5 Cup)
  Asparagus 500 Gram (1 Pound)
  Olive oil 10 Milliliter (2 Teaspoon)
  Leeks 2 , trimmed and sliced
  Garlic 2 Clove (10 gm), finely chopped
  Shallots/1 small onion 3 , finely chopped
  Chopped fresh thyme/0.5 teaspoon / 2 milliliter dried 15 Milliliter (1 Tablespoon)
  Chopped fresh rosemary/1 pinch dried 5 Milliliter (1 Teaspoon)
  Chevre 3 Ounce, crumbled (90 Gram, Goat Cheese)
  Fresh chives/Slivered green onions 1 Bunch (100 gm), cut in 4 inch/10 cm pieces
  Salt To Taste
  Pepper To Taste
Directions

In small bowl, combine butter and water.
Working with one sheet of phyllo at a time (cover rest with plastic wrap or damp tea towel), brush phyllo with butter mixture and sprinkle with breadcrumbs.
Cut into 6 squares.
Place squares on top of each other at irregular angles and press into bottom of muffin cup with edges sticking up.
Repeat with remaining phyllo.
To make filling, trim asparagus and peel about 2 inches/5 cm up from bottom of stalks.
Bring large skillet of water to boil.
Add asparagus and cook for 3 to 4 minutes.
Trim off 2-inch/5 cm tips and reserve.
Cut stalks into 1/2 hich/l cm slices.
Heat oil in large, deep non-stick skillet.
Add leeks, garlic and shallots.
Cook gently until vegetables are very tender (add a few spoonfuls of water if they start to stick).
Add chopped asparagus, thyme, rosemary, salt and pepper.
Divide mixture among phyllo shells.
Top with cheese.
Arrange asparagus tips so they stick out of filling.
Bake in preheated 375°F/190°C oven for 20 minutes, or until golden brown.
Garnish with chives inserted into filling.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Servings: 
8

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