Squeeze in the sunshine: Asparagus & gruyere tartlets
These are so quick to make, especially if you buy ready-rolled pastry. The recipe makes four tartlets, which would satisfy two people if you’re not serving much else. If you’re eating them as part of a larger spread, one tart per person will be plenty.
PREP 10 minutes
COOK 25 minutes
320g sheet ready-rolled puff pastry, defrosted if frozen
4 tbsp crème fraîche
1 tbsp Dijon mustard
1 garlic clove, crushed
1 tbsp chopped tarragon
50g gruyère, grated
1 tbsp olive oil
1 egg, lightly beaten with a fork
sea salt and freshly ground black pepper
- Preheat the oven to 200C/180C fan/gas 6. Unroll the puff pastry on to a baking tray and cut it into four equal rectangles.
- In a bowl, combine the crème fraîche, Dijon, garlic, tarragon and gruyère. Season with black pepper (no need for salt – there’s enough in the cheese). Spread the gruyère mixture over the pastry rectangles, leaving a 2cm border.
- Snap the woody ends off the asparagus and discard them. Put the asparagus in a bowl and drizzle over the olive oil. Season, toss well to coat the spears in the oil, then divide them evenly between the tartlets. Brush the pastry border with the beaten egg and bake for 20-25 minutes, until golden and cooked through.
- Cool on the tray over a cooling rack. Wait until the tarts are completely cooled before packing them for your picnic.
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