Receta de tartaletas de espárragos

Ingredientes

• 2 rolls shortcrust pastry
• 4 medium free range eggs
• 200 g half fat crème fraîche
• 1/2 tsp dill
• 6 tbsp pesto (vegetarian, if required)
• 6 fresh cherry tomatoes (cut into quarters)
• 6 whole asparagus (cut into 2cm pieces)
• Pinch salt and black pepper (to taste)

Preparación

1. 1

   Preheat the oven to 200C (180C fan). Arrange the tartlet tins on a baking tray.

2. 2

   Cut six circles from the pastry and placed in the tartlet tins. Press to fit and trim off the excess. Place in the refrigerator for 15 minutes.

3. 3

   Once the pastry cases are chilled, retrieve them from the fridge and spread about 1 tbsp of pesto in the bottom of each case.

4. 4

   Share the tomatoes and asparagus evenly between the cases.

5. 5

   Put the eggs, crème fraîche, dill and a pinch of salt and pepper in a bowl or jug. Whisk.

6. 6

   Pour the egg mix into the pastry cases. You might have a little bit left over. Season with plenty of black pepper

7. 7

   Bake for 15-20 minutes until the tops are golden brown

8. 8

   Enjoy hot out of the oven or cold with a crunchy salad.