Green Spear and Cheese Tartlet
1 hr 15 min.
- 2 cups fine, green Asparagus (trimmed)
- 3 eggs
- 1 tablespoon plain flour
- ⅞ cup cream
- ¼ cup milk
- 1 cup Parmesan (grated)
- 13 ounces ready-made Shortcrust (defrosted but chilled)
- 1 tablespoon olive oil
- 3 tablespoons butter
- 1 teaspoon pink peppercorns
- Arugula (or salad)
- salt (to taste)
- peppers (to taste)
- 4 individual flan mold (or tartlet moulds)
Cut the spears off at the top of the asparagus so that you are left with the top 2 inches of the tip. Dice the remaining stems into small pieces.
In a pan of slightly salted boiling water cook the asparagus for 4 minutes until soft and tender. Drain and save for later.
Unroll the pastry and chill for ½ an hour in the fridge.
Preheat the oven to 200°C | 400 F | gas 6.
Break the eggs into a mixing bowl and whisk together with the cream, milk and 80 g of the Parmesan cheese. Add a little salt and a generous amount of freshly ground black pepper. Keep the remaining cheese for later.
On a lightly floured surface, lay out the pastry. Cut out 4 circles slightly larger than the flan cases. Lightly grease the cases with the butter and press the pastry circles into each mould and prick the bottoms with a fork.
Cover the base of each flan case with some greaseproof paper and weigh down with some baking beans / dried peas / dried lentils.
Bake for 10-12 minutes, remove the greaseproof paper and baking beans/lentils/peas, and return to the oven to 2-3 minutes. Remove from the oven.
Place some of the asparagus stems into the bottom of each flan mould. Pour the egg/milk/cream/cheese mixture over the asparagus stems and cook in the oven for 30-35 minutes until golden brown on top and cooked through.
Meanwhile sauté the asparagus tips in a small frying pan in a little olive oil. The asparagus should be tender but not overcooked.
Remove from the pan and roll in the remaining Parmesan cheese.
Remove the quiches from the oven and garnish with the asparagus spears, crushed pink peppercorns and fresh rocket and serve while piping hot.