Asparagus Tartlets Recipe

Ingredients

• 2 rollsshortcrust pastry
• 4 mediumfree-range eggs
• 200 ghalf-fat crème fraîche
• 1/2 tspdill
• 6 tbsppesto (vegetarian, if required)
• 6fresh cherry tomatoes, cut into quarters
• 6whole asparagus, cut into 2 cm pieces
• A pinchsalt and black pepper, to taste

Instructions

1. 1

   Heat the oven

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

2. 2

   Line the tins

   Cut six circles from the pastry and place one in each tartlet tin. Press the pastry into the tins, trim away any excess and chill for 15 minutes.

3. 3

   Add the pesto

   Take the pastry cases out of the fridge and spread about 1 tbsp of pesto over the base of each one.

4. 4

   Add the vegetables

   Divide the quartered tomatoes and asparagus pieces evenly among the pastry cases.

5. 5

   Whisk the filling

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

6. 6

   Fill the cases

   Pour the egg mixture into the pastry cases; there may be a little left over. Season with plenty of black pepper.

7. 7

   Bake the tartlets

   Bake for 15–20 minutes, until the tops are golden brown.

8. 8

   Serve the tartlets

   Enjoy them hot from the oven or cold with a crunchy salad.

What are asparagus tartlets?

A tartlet is an individual savoury tart, made here with shortcrust pastry and a creamy egg filling. This British-style version layers pesto beneath asparagus and cherry tomatoes for a fresh, herby finish.

The method keeps the assembly simple: chill the pastry cases, add the fillings and bake until set. The pesto brings a savoury base without needing a separate sauce.

Nutrition and macros by portion

The nutrition label shows one serving as written: 322 calories, 10g protein, 32g carbs, 17g fat.

The pastry provides much of the carbohydrate and fat, while the eggs and crème fraîche contribute protein and fat; pesto adds further fat, and the vegetables add flavour and some carbohydrate. Pair a tartlet with a generous crunchy salad for a more balanced plate.

Choosing the ingredients

Pastry: Shortcrust gives each tartlet a crisp, sturdy shell. Keep the pastry chilled before lining the tins so it is easier to handle.

Pesto: Spread about 1 tbsp in each case for an even layer. Check the label if the tartlets need to be vegetarian, as some pesto contains non-vegetarian ingredients.

Vegetables: Cut the asparagus into 2 cm pieces and quarter the cherry tomatoes so they are easy to share between the cases.

Getting crisp pastry

Chilling the lined cases for 15 minutes helps the pastry hold its shape in the oven. Press it into the corners of each tin, and trim excess pastry rather than leaving a thick edge.

Add the pesto only after chilling, just before arranging the vegetables and pouring in the filling.

Checking the filling

Whisk the eggs and crème fraîche until combined, then pour carefully so the filling is distributed among the vegetables. Stop before the mixture reaches the top of the pastry, as a little may be left over.

The tartlets are ready when the tops are golden brown and the filling has set. Begin checking at 15 minutes; bake for up to 20 minutes if they need longer.

Serving ideas

Serve the tartlets warm from the oven or let them cool and enjoy them cold. A crunchy salad makes a fresh contrast to the creamy filling and crisp pastry.

For a lunch spread, serve alongside extra salad vegetables or a simple bowl of soup.

Making a batch of six

Divide the pesto and vegetables evenly between all six cases so each tartlet gets a similar balance of filling. If your tins are different sizes, keep the filling level below the pastry rim and watch the bake closely.

Recipe notes & tips

• Chill the pastry cases for the full 15 minutes before filling them.
• Cut the asparagus into evenly sized 2 cm pieces so it distributes neatly.
• Divide the pesto between the cases before adding the vegetables.
• Whisk the filling until combined, but avoid filling the cases right to the rim.
• Start checking the tartlets at 15 minutes, as oven performance can vary.
• Use vegetarian pesto if needed, and check its ingredients before cooking.

Variations

• Add soft herbs: Stir extra chopped dill or parsley into the egg mixture.
• Try another cheese: Add a little crumbled feta alongside the vegetables.
• Change the vegetables: Replace some asparagus with sliced spring onions.
• Use different tomatoes: Add chopped sun-dried tomatoes for a more intense flavour.
• Make smaller tartlets: Divide the pastry and filling among smaller tins, checking for doneness early.

Common mistakes to avoid

• Skipping the chill: The pastry may lose its shape; refrigerate the lined cases for 15 minutes.
• Overfilling the cases: The egg mixture can spill; leave a little space below the pastry rim.
• Uneven portions: Some tartlets may have too much filling; share the pesto and vegetables evenly.
• Using long asparagus pieces: They can be awkward to fit; cut the spears into 2 cm pieces.
• Underbaking the filling: The centres may remain loose; bake until the tops are golden and the filling is set.

How to store

Cool the tartlets, cover and refrigerate them for up to 3 days. Reheat in an oven until hot throughout, or serve cold from the fridge.

Frequently asked questions