Asparagus tartlettes with goat cheese
60 mins
60 mins
Ingredients
- 200 g Flour
- 7-10 Tbsp salt, pepper
- 110 g Butter (room temperature)
- 4 Eggs (M)
- 1-2 TABLESPOONS White wine
- 500 g white asparagus
- 1 TEASPOON Sugar
- 1 TABLESPOON Lemon juice
- 6 Stem(s) Thyme
- 150 g Fresh goat cheese
- 100 ml Whipped cream
- 40 g Pine nuts
- 2 TABLESPOONS liquid honey
- 500 g dried peas and baking paper for blind baking
Directions
- 1
Quickly knead flour with ½ TL salt, 100 g butter, 1 egg and white wine to a smooth dough. Wrap in cling film. Chill for 1 hour.
- 2
Peel the asparagus, cut off the ends and cut diagonally into 3 cm long pieces. Cook with sugar and lemon juice in salted water for 6-8 minutes until firm to the bite. Drain, rinse with cold water and drain well.
- 3
Pluck thyme leaves from stalks. Stir goat cheese with 3 eggs and cream until smooth. Season with a pinch of salt, pepper and half of the thyme.
- 4
Grease 4 tartlet moulds (10 cm ø) with the remaining butter. Roll out the dough 4 mm thick on a floured work surface. Line moulds with it. Press on the dough, cut off any protruding edges. Spread 4 baking paper circles on top and fill with peas.
- 5
Bake blind in a hot oven at 200 degrees (convection oven not recommended) on the lowest rack for 10 minutes. Remove peas and baking paper. Bake for another 3 minutes. Remove from oven and let cool.
- 6
Spread the asparagus on the Tartelettes. Pour the goat cheese mixture over it. Bake for another 20 minutes. Spread the pine nuts, remaining thyme and honey over the tartelettes and bake for another 5-10 minutes until golden brown.
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