ASPARAGUS TARTS
Ingredients:
- 360g/12 oz shortcrust pastry
Asparagus Filling
- 30g/1 oz butter
- 1 clove garlic, crushed
- 1 onion, finely chopped
- 250g/8 oz asparagus, cut into 4 cm/1 1/2 in pieces
- 3 eggs, lightly beaten
- 1/2 cups/125 ml/4 fl oz double cream
- 3 tablespoons grated Parmesan cheese
Method:
- To make filling, melt butter in a frying pan over a medium heat, add garlic and onion; cook, stirring, for 3 minutes or until golden.
- Add Asparagus to pan and cook, stirring, for 5 minutes or until bright green. Remove pan from heat and set aside to cool slightly.
- Place eggs, cream and Parmesan cheese in a bowl and whisk to combine. Mix in asparagus mixture.
- Divide pastry into 6 portions. Roll out each portion of 5 mm/1/4 in thick and large enough to line a 10 cm/4 in flan tin. Rest pastry for 10 minutes, then line tins and chill for 10 minutes.
- Line pastry cases with nonstick baking paper, fill with uncooked rice and bake at 180°C/350°F/Gas 4 for 10 minutes. Remove rice and paper and bake for 5 minutes longer or until pastry is golden. Set aside to cool.
- Divide filling between pastry cases and bake for 15 minutes or until filling is set.
- Makes 6 tarts.
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