Recipe of the Week - Asparagus and Cheese Tartlets

Recipe of the week - Asparagus and Cheese Tartlets

Of course, as it is still May and the middle of the 'lean period' there is little to be had from our plots to make a meal - except for herbs and asparagus and of course, rhubarb. A recipe for rhubarb next week.

Lots of vegetables and fruit are growing on well and it is clear that there should be a good harvest in the coming month [ all being well]. Strawberries have lots of green berries as do all the currant bushes [ already netted to keep the birds off. Broad beans have developing pods - a a week or so these will be pickable to eat as 'green beans' and early potatoes are well up, some with flower buds on.

However, again, I am looking for interesting ways to use asparagus.

Try this recipe:

Asparagus and Cheese Tartlets

For the pastry cases – will make about 4

Short Crust Pastry

175gm [6oz] plain flour

125gm [4½ oz] butter

Pinch salt

A little water to mix

Method

• Sieve the salt and flour into a bowl and rub in the butter using finger tips until it is like fine breadcrumbs.
• Add cold water to mix – approx 1 tsp for each 1 oz of flour. The mixture should start to bind together when it forms small lumps when pressed.
• Draw the mixture together to form a stiff dough – it should not be sticky.
• Mould the pastry, gently into a flat round shape on a lightly floured table then, using a floured rolling pin roll out the pastry until it is ¼ -½cm thick
• Using small tartlets tins use a cutter which is about 1cm larger all round than the top edge of the tins.
• Grease the tins well then ease the pastry carefully into each tin and into the edges - making sure there are no holes in the pastry.
• Trim the pastry at the top edge. Place small sheets of greaseproof paper in the bottom of eachand put baking beans on top to stop the pastry rising.
• Bake in a hot oven 200°C No 6 gas for about 15 minutes or until the pastry has set and is partially cooked but, not brown. Remove the beans and paper.

For the filling

1 medium bunch asparagus [fresh]

A good bunch of chives

3 large eggs

 3 Tblsp milk

100gm [4oz] Gruyere or cheddar cheese - grated

Salt and freshly ground black pepper

Method

• Wash the asparagus and remove the tough lower ends of the spears.
• Cut the asparagus into lengths about 2-3cm long [1inch] – leaving aside 4 tips to decorate the top.
• Using a pair of kitchen scissors cut the washed chives into 2cm [1inch] pieces. Put the chives and asparagus pieces into each flan case.
• In a bowl, lightly beat the eggs and mix in with about half of the cheese and milk and season well.
• Pour this mixture over the cases. Sprinkle the rest of the cheese over the top and place a piece of asparagus tip on each.
• Bake in a moderately hot oven 190°C or No 5 gas for 25 – 30 minutes. Take care to not allow the pastry to burn.
• Serve hot or cold. Excellent  a lunch dish with a mixed salad.