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Asparagus and Mascarpone Cheese Tartlet

Nutrition Facts Canadian

Nutrition Facts
Valeur Nutritive
1 Portion 0g Total Servings: 0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories 
0
Fat / Lipides 0
g
0%
Saturated / Saturé 0
g
0%
+ Trans / Trans 
0g
Cholesterol / Cholestérol 0
mg
0%
Sodium / Sodium 
0mg
0%
Carbohydrate / Glucides 0
g
0%
Fibre / Fibres 0
g
0%
Sugars / Sucres 0
g
Protein / Protéines 0
g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C
0%
Calcium / Calcium
0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts
Per 1 portion 0g Total Servings: 0

Amount Per Serving
Calories 
0
Calories from Fat 0
% Daily Value *
Total Fat 0
g
0%
Saturated Fat 0
g
0%
+ Trans 
0g
Cholesterol 
0mg
0%
Sodium 
0mg
0%
Total Carbohydrates 0
g
0%
Fiber 0
g
0%
Sugars 0
g
Protein 0
g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet


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Prep time

20 mins

Cook time

30 mins

Total time

110 mins

Ingredients

1 package Kinnikinnick Pie Crusts (390 g)
½ lb fresh asparagus - thin (227 g)
¼ cup leek - chopped (22 g)
2 garlic cloves - minced (7 g)
½ tsp salt (2 g)
1 tsp black pepper (2 g)
1 lemon - zested/juiced (7 g + 44 g)
1 cup mascarpone cheese (230 g)
2 tbsp olive oil - reserve 1 tbsp (30 g)
Optional: finish with additional lemon juice and zest
Require: 6½” x 9½” x 1” baking tray


Directions

Pie Dough

  1. To thaw Kinnikinnick Pie Crusts - remove from freezer and invert crusts on parchment paper. Remove foil containers and let thaw for 1 hour.
  2. Form thawed pie crust into a mound. Using your hands, work pie dough until smooth.
  3. Form pie dough into a log and wrap tightly with plastic wrap and place in the refrigerator for 30 minutes (easier to work with when chilled).

Filling

  1. Cut asparagus 6 inches in length (to fit pan). Blanch in boiling water for 2 minutes.
  2. Drain asparagus and run under cold water to stop cooking process. Pat dry and set aside.

Assembly

  1. Preheat oven to 375°F (190°C). Line baking tray with foil folding edge of foil over top of pan (ensure foil is as smooth as possible).
  2. Roll chilled pie dough on a piece of parchment paper.
  3. Form pie dough into base of baking tray. Press slightly to form to tray bottom and sides.
  4. Cut off excess pie dough to create an even edge. Pierce base of pie dough with a fork to avoid air pockets.
  5. In a small bowl, mix mascarpone cheese with lemon zest and lemon juice.
  6. Spread mascarpone mixture over base of rolled out pie dough. Layer with leek, minced garlic and blanched asparagus. Season with salt and pepper.
  7. For twisted edge - Roll remaining dough into a thin rope. Loop in half and twist.
  8. Place rope around top edge of filled pie dough. Press slightly to attach to dough edge.
  9. Brush edge with 1 tablespoon olive oil.
  10. Bake in preheated oven for 30 minutes. Remove from oven and cool for 5 minutes.
  11. Brush top and edge with reserved 1 tablespoon olive oil.
  12. Drizzle with fresh lemon juice and lemon zest prior to serving.
    Yields 10 portions


Tips & Variations

  • Use a ½ size baking tray for this recipe (6½ inches wide x 9½ inches long x 1 inch in height).
  • Use Kinnikinnick All Purpose Flour Blend to help aid in rolling out pie dough.
  • Try using our Flakey Pie Crust recipe for an alternate crust.

 

 

 

Stock up your pantry

Pie Crusts

Weight: 390g/ 13.75oz
Qty/Pkg: 2

Read More

All Purpose Flour Blend

Customers say it's the best gluten-free flour you can find. Use as one-to-one replacement for regular flour in your favourite recipes for bread, desserts, sweets & savoury. Keep your old cookbooks. VEGAN. OUT OF STOCK
Weight: 454g/ 16oz
Qty/Pkg: By Wt.

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Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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