1 hr 15 min.
- For the pastry
- 1 cup Whole wheat flour
- ½ tsp Iodized salt
- 1 egg
- 0.333 cup butter
- For the filling
- 4 ½ cups green Asparagus (trimmed)
- 1 Tbsp butter
- 1 tin Artichoke hearts (220 g | 1.25 cups drained weight)
- ⅔ cup Sour cream
- 2 eggs
- 1 tsp freshly grated Horseradish
- Shortening (to grease the tins)
- all-purpose flour (for the work surface)
- ½ cup grated Gouda
- For the tomato sauce
- 1 ⅛ cups tomato puree
- 2 Tbsps olive oil
- 1 Tbsp Tomato paste
- 1 clove garlic cloves
- 1 sprig rosemary
How healthy are the main ingredients?Whole wheat flourSour creamGoudaolive oilTomato pasteHorseradish
Combine the flour, egg, salt and butter to make a pliable dough. Wrap in clingfilm and chill for about 30 minutes.
Then divide into 4 portions and roll each out to fit the tart tins. Line the tins with the pastry.
While the pastry is chilling clean the asparagus. Reserve 8 thin spears and thinly slice the rest. Drain the artichoke hearts and cut into thin strips. Put the sliced asparagus and artichoke pieces into a bowl, add the cream, egg and horseradish and mix. Season with salt and pepper.
Spread the filling in the pastry cases and sprinkle with grated cheese. Bake in an oven preheated to 180°C (160° fan) | 350F | gas 4 for about 20 minutes.
Meanwhile make the tomato sauce: Peel and halve the garlic. Heat the olive oil and lightly cook the garlic and tomato paste. Then add the tomato puree, salt, pepper and rosemary, cover and simmer for about 10 minutes, stirring from time to time. Remove the rosemary and garlic. Season the sauce with salt if necessary and add sugar to taste.
Heat 1 tbsp butter in a frying pan and fry the reserved asparagus spears over a medium heat, turning frequently, until cooked but still retaining a little bite. Season with salt and pepper.
To serve place a tartlet on each plate and pour a little tomato sauce around it. Place 2 asparagus spears on each tartlet and serve.