Roasted Asparagus and Goat Cheese Tarts & Mini Frittatas

17 Jul

If you need an elegant and easy dish to make for a party, event or just for fun, try the recipes below. I made them both for the baby shower – I know, I know it’s getting old but trust me they are so delicious!

Everything I made for the baby shower was vegetarian, which is something new for me. Hey look at that a new hobby! Well not a new hobby because I don’t have the will power to be an actual vegetarian, plus I come from family who is in the ranching business. I do like to try new things and cooking an all vegetarian meal was a new adventure for me.

So please enjoy the below recipes, and others that I will post from the baby shower!

Roasted Asparagus and Goat Cheese Tarts

What you need:

4 sheets phyllo pastry

Olive oil

2 cylinders goat’s milk cheese

1 bunch slender asparagus tips, trimmed

Salt and freshly ground black pepper

Directions

Preheat the oven to 400°F.

Brush the sheets of pastry with olive oil, and fold each into a rectangle. Place on a baking sheet. Crumble the goat cheese on top, leaving a border of pastry. Add the asparagus. Season and drizzle with oil. Bake for 12 minutes, until the pastry is golden-crisp and the asparagus just tender.

Cook’s tips: Ricotta works just as well as goat’s-milk cheese. Top with ruffles of smoked salmon trout or prosciutto, or add shavings of Parmesan.

Roasted Asparagus and Goat Cheese Tarts

Roasted Asparagus and Goat Cheese Tarts

Roasted Asparagus and Goat Cheese Tarts

Mini Frittatas

What you need:

1 medium zucchini

4 to 6 white mushrooms

1 red bell pepper

1 yellow bell pepper

16 large eggs

2 teaspoons salt

3/4 teaspoon freshly ground black pepper

1 tablespoon chopped chives

1/2 cup finely grated Gruyere or fontina cheese

Vegetable-oil cooking spray

Directions:

Lightly spray two 24-mini-muffin tins with vegetable-oil spray. Slice zucchini into 1/8-inch rounds. Slice mushrooms lengthwise into 1/8-inch pieces. Core and seed red and yellow bell peppers. Chop into 1/8-inch dice, and set aside.

Preheat oven to 400 degrees. In a large mixing bowl, whisk eggs, salt, pepper, and chives, and set aside. Arrange cut zucchini, mushrooms, and peppers in each muffin tin. Ladle egg mixture into each tin, just even with the rim, and sprinkle with cheese.

Transfer to oven, and bake until frittatas are set, 8 to 10 minutes. Serve warm, or reheat briefly at 325 degrees.

Mini Frittatas

Mini Frittatas

Oh yes! If you are like me and burn yourself on the oven – try these really pretty Band-Aids. I got them in my monthly Birch Box and they came in very handy! They are from Cynthia Rowley and they are fabulous – You can get them on her site or Target!

Cynthia Rowley Band-Aid

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10 Responses to “Roasted Asparagus and Goat Cheese Tarts & Mini Frittatas”

  1. highschoolfoodie July 17, 2012 at 9:33 am #

    This looks delicious! Thanks for sharing!

  2. Arantha July 17, 2012 at 9:45 am #

    That asparagus tart was heavenly!!!!!!

    • josephinamontoya July 17, 2012 at 10:08 am #

      It was so good! And easy!! And actually not that bad for you! I only used four sheets of phyllo pastry so that’s like nothing calorie wise. The goat cheese will add calories but not so bad!

  3. thegoodieplate July 17, 2012 at 2:06 pm #

    I love the roasted asparagus and goat cheese tarts. I”ll try them soon!

  4. JreyJrey July 17, 2012 at 4:32 pm #

    Fina, you are awesome! Gonna make these for my employees!

    • josephinamontoya July 18, 2012 at 9:27 am #

      Yumm they are so good! Thanks Dre! We need to get together soon!

  5. mydearbakes July 19, 2012 at 7:18 am #

    Loved your recipe, its very detailed! =)

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