Kitchen Garden Magazine

Asparagus and parmesan tartlets

MAKES 4 INDIVIDUAL TARTLETS

For the parmesan pastry
250g plain white flour
pinch of fine sea salt
125g butter
50ml cold water
25g finely grated Parmesan

FOR THE FILLING
Asparagus spears
2 eggs
100ml double cream
salt and freshly ground black pepper

EQUIPMENT
Individual tart cases
(approx 8cm/3in in diameter)

METHOD

TO MAKE THE PASTRY
1 Place the flour, salt and freshly grated Parmesan into a large mixing bowl. Cut the butter into small cubes and add to the flour.
2 Use your fingertips to rub the butter into the flour, lifting the mixture from a height to aerate and lighten the pastry. Continue until there are no visible chunks of butter and the mixture resembles fine breadcrumbs.
3 Sprinkle the cold water over and gently bring together into a dough. Turn out onto the work surface and knead lightly and quickly until smooth. Try not to overwork or handle the pastry too much or it will become tough and shrink when baked. Wrap tightly in cling film and refrigerate for at least an hour before use. It will keep in the fridge for a few days and also freezes well.

TO MAKE THE FILLING
1 Bring a pan of lightly salted water to a rapid boil.
2 Wash the asparagus and gently bend each spear until it snaps. Discard the tough, woody base and blanch the remaining spear for two minutes until just tender. Drain and rinse with cold water to prevent further cooking. Trim off the tips and reserve for decorating the top of your tartlets. Finely slice the rest of the stalk.
3 In a small jug, whisk together the egg and cream with a generous amount of salt and freshly ground black pepper.

TO ASSEMBLE THE TARTLETS
1 Preheat the oven to 180C (gas mark 4).
2 Divide the pastry into four. On a lightly floured surface, roll each portion of pastry out to the thickness of a pound coin and to a size that leaves a generous overhang on your tart case. Carefully lift the pastry into the cases and gently press down into the corners.
3 The tart cases are best blind baked to ensure a crisp base and minimal shrinkage. Scrunch up small squares of baking paper, place into the tart cases and fill with ceramic ‘baking beans’ or store cupboard alternative (dried beans work just as well). Pop into a hot oven for five minutes then remove the baking paper with the beans and bake for a further couple of minutes. Once blind baked, allow to cool completely before using a sharp knife or vegetable peeler to trim off the excess – leaving a nice neat and crisp case ready to fill.
4 Sprinkle the finely chopped asparagus stems into the base of your tartlets and carefully fill with the egg and cream mix. Pop into the oven for five minutes until the egg begins to set. Carefully remove from the oven and place the asparagus tips on top of each tart. Return to the oven for a further five minutes until they begin to gain a little golden colour. Once baked to your liking, allow to cool and set slightly before removing from the cases. Serve warm or later at room temperature.