Asparagus Tarts

Ingredients

• butter (for the molds)
• flour (for working)
• 300 g puff pastry
• 1 Shallot
• 200 g Thai asparagus
• 1 tbsp Rapeseed Oil
• 300 ml whipping cream
• 2 Eggs
• 150 g grated Bergkäse cheese
• Salt
• Pepper
• 0.5 tsp unprocessed lemon zest
• 100 g almonds

Instructions

1. 1.

   Preheat the oven to 200°C (400°F) with upper and lower heat. Butter four molds about 10 cm in diameter. Roll out the puff pastry on a floured surface slightly larger, cut into four squares of about 15 cm sides. Place in the molds and press down; the edges may overlap.

2. 2.

   Peel and finely dice the shallot. Wash the asparagus and cut into pieces about 5 cm long. Sauté the shallots in oil and add the asparagus. Distribute over the molds. Whisk together the cream, eggs, and half of the cheese. Season with salt, pepper, and lemon zest, then pour over the tarts. Sprinkle with the remaining cheese. Roughly chop the almonds and scatter on top. Bake for about 30 minutes until golden brown and serve warm.