Asparagus Tartlets

For the dough, pile flour on a work surface, mix with salt and make a well in center. Cut cold butter into small pieces and distribute around. Place egg in center, add about 2–3 tablespoons of lukewarm water and chop all ingredients together well with the knife. With hands knead dough into a ball, wrap in plastic wrap and let sit for 30 minutes

Roll out dough on a floured surface. Cut out circles using edge of molds, place dough into molds, press down edges and let rest in a cool place for 1–2 hours.

Line dough with parchment paper. Preheat oven to 190°C (approximately 375°F) and bake for about 15 minutes. Remove parchment paper.

For the filling, cut asparagus into 4 cm (approximately 1 1/2-inch) long pieces and cook in boiling salted water until al dente, for about 10–12 minutes.

Rinse snow peas, halve and drain.

Cut scallions and sauté in butter. Add asparagus and snow peas, fry briefly and leave to cool slightly. Chop parsley finely. Season vegetables with pepper and mix in parsley.

Mix eggs with milk and cream. Add gouda and season with nutmeg, salt and pepper. Cut tomatoes in half.