- Prep Time:10 minutes
- Cook Time:30 minutes
- Serves:8
appetizers, asparagus, cheese, fancy food, finger food, food channel, gourmet, gruyere, mini, pastry, rattan direct, tarts, the recipe show, vegetables,
These asparagus tarts are savory and delectable and the process to make them can make you feel like a gourmet in the kitchen! They're also easily customizable with different cheeses if gruyere doesn't fit your fancy, but one thing is for sure--they're absolutely delicious! This recipe was brought to us by Rattan Direct, a leading furniture distributor in the United Kingdom.
We have an example video of how they're made here!
Foodie Byte
Ingredients
1 sheet premade pie crust
2 bundles asparagus
1/2 cup diced Gruyere cheese
3 egg yolks
1 egg
1 1/4 cup heavy cream
pinch of kosher salt
pinch of freshly ground black pepper
Preparation
Bring the pastry out of the fridge at least an hour before use.
Preheat the oven to 350F.
Grease the tins lightly and roll out the pastry to about half its bought thickness. Cut into squares and press lightly into the tins. Leave enough pastry to come up over the edges. Fold the pastry over the edges and press down with your fingers to create an indent yet not cut through.
Line the pastry with circles of paper and fill to the top, with baking beans or anything to hold the weight down on the crust.
Lay the whole lot on a baking tray (you will probably get more than eight out of the pastry and mix if you have enough tins) and place in the oven for roughly 15 minutes. They want to be a nice golden brown and cooked all the way through.
Bring the bases out of the oven, remove the beans and paper, and transfer to a wire rack to cool.
Meanwhile, bring a pan of water to the boil.
Add salt once it has boiled.
Snap the tips of the asparagus spears at a length that will fit your little tarts. Each tart will take 4 or 5 tips.
Drop the tips into the boiling water for just 1 minute and then drain and refresh under cold water until chilled through. Set aside on kitchen paper to soak up any excess water.
Whisk the egg, egg yolks, heavy cream, salt, and pepper ingredients together and pass through a sieve to get rid of any stringy egg bits.
Fill the tart cases with asparagus, then cheese cubes. Transfer the tarts to a baking tray (lined, just in case) and place on the oven shelf. Fill the tarts with the royale mix, taking care not to overfill and watch out for any gaps at the top of the pastry where it may leak.
Push the shelf carefully into the oven and close the door for about 15 minutes. You want the filling to only just be set; even slightly underset as the egg will continue to set as it cools.
Serve the tarts warm or at room temperature, with or without a side salad.
source FoodChannel http://ift.tt/2ghFZ8n
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