Artichoke Tartlet with Asparagus and Tomato Sauce

Ingredients

• 150 g wheat flour
• 0.5 tsp iodized salt
• 1 egg
• 70 g butter
• 500 g Green Asparagus
• 1 tbsp butter
• 1 can artichoke hearts (220 g drained weight)
• 150 g Sour cream
• 2 Eggs
• 1 tsp fresh grated horseradish
• Salt
• Pepper
• butter (for the tins)
• flour (for dusting)
• 50 g shredded Gouda
• 250 g tomato purée
• 2 tbsp olive oil
• 1 tbsp Tomato Paste
• Salt
• Pepper
• 1 Garlic clove
• 1 sprig rosemary

Instructions

1. 1.

   Knead flour, egg, salt and butter into a smooth dough, wrap in cling film and chill for about 30 minutes. Divide into four portions and line each tartlet tin with a portion of dough.

2. 2.

   While the dough rests, trim the asparagus. Set aside eight thin spears; slice the rest into slender ribbons. Drain the artichokes well and cut into narrow strips. In a bowl combine the asparagus ribbons and artichoke strips with sour cream, egg and horseradish; season with salt and pepper. Spread the filling over the dough bases and sprinkle with cheese. Bake in a preheated oven at 180 °C (top/bottom heat) for about 20 minutes. Meanwhile prepare the tomato sauce: peel and halve the garlic. Sauté garlic and tomato paste in olive oil, then add the tomato purée, season with salt and pepper, stir in rosemary, and simmer covered for about 10 minutes. Stir occasionally, remove rosemary and garlic, and taste the sauce with sugar and optional extra salt.

3. 3.

   Serve each tartlet on a plate, spoon the tomato sauce over it, and arrange two asparagus spears atop each tartlet.