Recipe: Asparagus and Almond Tartlet
Makes 4 individual tartlets or 1 large tart
1 roll puff of frozen puff pastry, thawed
1 tbsp butter
½ onion, chopped
125g cheddar cheese, grated
150g baby asparagus spears
80g whole almonds, roughly chopped
250ml fresh cream
A pinch of cayenne pepper
Salt and pepper, to taste
1 Preheat oven to 180C.
2 Unroll the pastry and press it into individual pie tins or one large one.
3 Bake in the oven for 5 minutes.
4 In the meantime, melt the butter in a large saucepan set over a medium high heat.
5 Add the onion and sauté until glossy.
6 Sprinkle the onion into the bottom of the pastry shell and then sprinkle the cheese over the onion. Top with the asparagus and chopped almonds.
7 Place the pie dishes onto a large baking tray to avoid spilling.
8 Whisk the eggs, cream and cayenne pepper together. Season to taste.
9 Pour the egg mixture into the pastry shell until the filling is just covered
10 Bake for 30 minutes or until the tart is puffed up and the pastry is golden. Serve warm.