Asparagus‑Tomato Tartlets
These asparagus‑tomato tartlets are a fresh recipe from the Tarte category. Try this and other recipes from Spoonsparrow!
Ingredients
- 200 g mixed cocktail tomatoes (red, black, yellow)
- 500 g Green Asparagus
- 200 g Sour Cream
- 2 egg yolks
- 50 g grated cheese (e.g., goat cheese)
- Salt
- ground pepper
- 50 g grated Parmesan
- 1 handful Arugula
Instructions
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1.
Mix the flour with baking powder and salt, then sift onto a work surface. Create a well in the center, cut the butter into small pieces and spread around the edge. Add the egg and yolks to the well. Using a large knife, cut through everything to form small crumbs. Quickly knead into a smooth dough and wrap in cling film. Refrigerate for at least one hour.
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2.
Preheat the oven to 180 °C (356 °F) with upper and lower heat. Roll out the dough between two sheets of plastic wrap and cut into small tartlets about 7×10 cm. Place on a baking sheet lined with parchment paper.
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3.
Wash the tomatoes and halve them. Peel the bottom third of the asparagus, trim the woody ends, and cut lengthwise in half.
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4.
Whisk together the sour cream, egg yolks, and cheese. Season with salt and pepper, then spread the mixture over each dough piece, leaving a border free.
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5.
Arrange the vegetables on top, sprinkle with Parmesan, and bake for 25–30 minutes.
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6.
Wash the arugula, shake off excess water, and top the finished tartlets with it.