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


Goat’s cheese




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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