Here comes the sun, the Summer, and Father’s Day; so you can celebrate them with this easy quiche for a light supper.
1 sheet frozen puff pastry, thawed
1 egg, beaten to blend
1 pound slender asparagus spears, trimmed
1/2 cup whole-milk ricotta cheese + Zest of 1 lemon
1/2 cup chopped flat-leaf parsley
1/2 cup finely grated Asiago cheese (plus more for topping)
2 Tablespoons chopped carpers
1/8 teaspoon salt + freshly ground pepper
Preheat oven to 400°F. Roll out pastry on floured surface to 13×9-inch rectangle. Fold over about 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 parchment-lined baking sheet prick crust all over with a fork. Chill while preparing filling.
Meanwhile , combine ricotta, lemon zest, parsley, Asiago, and carpers in a bowl. Season with salt and pepper. Steam asparagus just until crisp tender, about 3 minutes. Transfer to bowl of ice water to cool. Drain.
Add remaining beaten egg, ricotta mixture. Spread mixture evenly over pastry. Sprinkle with Asiago. Line asparagus across filling.
Bake tart until filling is set and pastry is golden brown, about 30 minutes. Serve warm or at room temperature.
Preheat the oven. Let puff pastry rest at room temperature for 20 minutes. Roll it into one sheet. Use paring knife to score a line around the perimeter of the rectangle, about 1 inch from the edge, to make a border. Prick dough with a fork inside edge.
Blend almonds and sugar with 1 tablespoon water. Grease the dough inside of the cut border wit the melted butter. Cut pears into slices. Place the slices beyond the cut sheet, sprinkle with blue cheese and honey. Brush edges with lightly beaten egg. Bake for 25 to 30 minutes at 400 degrees. Drizzle the honey evenly over the tart.
13 oz. sheet ready-rolled puff pastry, defrosted if frozen, cut into 4 equal sections about 5 inches square
2 tablespoons granulated sugar
1 vanilla bean, cut in half lenghtways
3 sweet dessert apples (such as Red Delicious, ore Braeburn), each cored and cut into 10 to 12 thing wedges
1 basket blueberries (about 1 1/2 cups)
whipped heavy cream, to serve
Preheat the oven to 425ºF. Place the puff pastry squares on a baking sheet lined with parchment paper. Put sugar and 2 tablespoons of water in a saucepan and bring it to boil, stirring until the sugar dissolves. Scrape the seeds from the vanilla bean directly into the sugar syrup, stirring to combine. Add the apples to the pan, reduce the heat to medium and cook for 4 to minutes. turning so they cook evenly. Add the blueberries and gently stir to coat in the sweet syrup. Arrange the apples and blueberries on top of each pastry square. Bake in the preheated oven for 18 t0 20 minutes, until the pastry is puffed and golden. Put tarts on serving plates. Add a generous spoonful of cream to each tart and serve immediately.
3 small ripe but firm plums, about 10 ounces, pitted and thinly sliced.
1 large egg, lightly beaten
2 teaspoons apricot jam, well-stirred
Preheat oven to 440ºF.
Line a baking sheet with parchment paper. Unfold thawed puff pastry sheet on top of paper. Prick all over with a fork so you won’t get large air bubbles in the crust as tart bakes. Place in freezer for 15 minutes.
Combine sugar and cinnamon in a small bowl. Sprinkle chilled puff pastry with 2 tablespoons cinnamon sugar. Arrange plums, overlapping them slightly, on top of the pastry, leaving 1 1/2″ border of pastry all around. Sprinkle with remaining 2 tablespoons cinnamon sugar. Brush edges of pastry with egg.
Bake until crust is golden brown, 25 to 30 minutes. Brush plums with apricot jam as soon as tart comes out of oven. Let cool completely on baking sheet, slice, and serve.