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Asparagus and Goat’s Cheese Tartlets Recipe

Posted by on Mar 18, 2015 | No Comments

Asparagus is a jewel in the crown of British produce. The fact that it’s season is so short (starting in April if you’re lucky, May if you’re realistic – June), means that this wonderful vegetable should be even more coveted.

Dipped in soft boiled eggs, grilled and stirred into pasta or risotto or added to a frittata – there are so many ways to enjoy asparagus.

This recipe is a favourite. The tartlets can be made very miniature and served as canapés, as individual tarts for a sophisticated dinner party starter, or quiche-size to feed a family.

You may have to wait a few weeks for the new season’s crop to arrive, but when it does, you will be ready.

 

 

Asparagus and Goat’s Cheese Tartlets

 

Ingredients – Pastry

300g plain flour

150g butter (cold)

Pinch salt

Cold water

 

Ingredients – Filling

3 eggs

284ml double cream

Asparagus

Goat’s cheese

 

Method

 

Using the tips of your fingers, rub the butter into the flour until it has the texture of breadcrumbs.

 

Add the salt. Add a little cold water- only enough to bring it together into a dough. Don’t add too much or the resulting pastry will be sticky.

 

Roll out the pastry and cut out circles to fit a muffin tin. Save any excess. Chill in the freezer until cold.

 

Prick the bottom of the pastry cases with a fork. Bake at 180 ?  until cooked through. Patch any holes with the left over pastry.

 

Boil a saucepan of water. Cut the asparagus into inch long pieces. Cook in boiling water for about a minute. Drain and run under cold water.

 

Put a teaspoon of goat’s cheese and a piece of asparagus into every pastry case. Mix together the eggs and the cream. Season with salt and pepper.

 

Pour a little of the egg mixture into each pastry case and bake at 150  ? until just set.

 

Recipe brought to you by Elizabeth Caton, leading Wedding Caterers in Sussex. For more information on our services, please don’t hesitate to contact us.

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