These creamy and flavourful asparagus tartlets are a fantastic way to combine a vegetable with a crisp and warm pastry. If you’re looking for a fun way of including veggies in your dinner plans, this is the tartlet for you!
| Preparation time 10 minutes | Cooking time 20 minutes |
| Serves serves 6 tartlets | Dietary V |
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Affordability Rating
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For the best results, use six 4-inch tartlet tins. You can also use mushrooms instead of tomatoes, but we don’t want to add anything too overpowering as the asparagus is the star of the show!
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Ingredients
A tip from Asparasaur: If you have a busy schedule, make the tartlets beforehand and freeze them. So they don’t get soggy, cook them in the oven and cover with tin foil for 20 minutes, then remove the foil and cook for a further 5-10 minutes.
- 2 rolls shortcrust pastry
- 4 medium free-range eggs
- 200 g half-fat (preferably fat-free) crème fraîche
- 1/2 tsp dill
- 6 tbsp pesto (vegetarian)
- 6 fresh cherry tomatoes cut into quarters
- 6 whole asparagus cut into 2cm pieces
- Pinch of salt and pepper to taste
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A tip from Asparasaur: To avoid a soggy tartlet bottom, make sure to: get the oven preheated, chill the pastry cases before adding the filling, and put the tartlet tins on a tray so the bottoms start cooking straight away from the heat of the tray.
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Method
- Clean, clean, clean! Clean down all your work surfaces.
- Preheat the oven to 200C (180C fan).
- Arrange the tartlet tins on a baking tray.
- Cut six circles from the pastry (you can use a 5-inch bowl) and placed in the tartlet tins. Press to fit and trim off the excess. Place in the refrigerator for 15 minutes.
- Once the pastry cases are chilled, remove them from the fridge and spread 1 tbsp of pesto in the bottom of each case.
- Divvy out the tomatoes (or mushrooms) and asparagus evenly between the cases.
- Put the eggs, crème fraîche, dill and a pinch of salt and pepper in a bowl or jug. Whisk away!
- Pour the mix into the pastry cases. Season with plenty of black pepper.
- Bake for 15-20 minutes until the tops are golden brown.
- Enjoy hot out of the oven or cold with a healthy salad.
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Eating healthy doesn’t have to be an expensive ordeal. In fact, it doesn’t have to be an ordeal at all! Each Veginom recipe is rated from 1 to 3, with 1s as simple healthy dishes scrapped together for cheap, and 3s to splash out and impress any you are cooking for!
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