Asparagus Tartlets Recipe

With crisp pastry, a hidden pesto layer and a perfectly creamy filling dotted with tender, flavourful asparagus, there's a lot to love about these asparagus tartlets.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1Preheat the oven to 200C (180C fan). Arrange the tartlet tins on a baking tray.
2. 2Cut 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. 3Once the pastry cases are chilled, retrieve them from the fridge and spread about 1 tbsp of pesto in the bottom of each case.
4. 4Share the tomatoes and asparagus evenly between the cases.
5. 5Put the eggs, crème fraîche, dill and a pinch of salt and pepper in a bowl or jug. Whisk.
6. 6Pour the egg mix into the pastry cases. You might have a little bit left over. Season with plenty of black pepper
7. 7Bake for 15-20 minutes until the tops are golden brown
8. 8Enjoy hot out of the oven or cold with a crunchy salad.