Beet Tartlets with Green Asparagus
Beet tartlets with green asparagus are a recipe featuring fresh ingredients from the vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 6 stalks of green asparagus
- Salt
- 250 g cooked beetroot
- 200 ml whipping cream
- 100 g crème fraîche
- 2 Eggs
- Salt
- Pepper
- 1 pinch ground cumin
- 1 splash Lemon juice
- 400 g puff pastry
- olive oil (for the molds)
- 150 g shrimp (peeled and deveined)
Instructions
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1.
Wash the asparagus, optionally peel the lower third, trim hard ends, and cut diagonally into thin pieces. Blanch in boiling salted water for about 5 minutes, drain, rinse with cold water, and let dry.
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2.
Dice the beetroot finely. Whisk together cream, crème fraîche, and eggs. Stir in the beetroot mixture and season with salt, pepper, cumin, and lemon juice.
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3.
Preheat the oven to 180 °C (fan). Grease 12 muffin cup depressions (or 12 small molds about 6 cm diameter) with oil.
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4.
Roll out puff pastry to 3–4 mm thickness and cut 12 circles (~12 cm diameter). Line the molds. Fill each with beet mixture and bake for ~25 minutes until golden brown. In the last 10 minutes, distribute shrimp and asparagus pieces on top. Remove from oven, cool slightly, release from molds, and arrange on a plate for serving.
