Asparagus Tartlets
From chefmeow 15 years agoIngredients
- 1 pound fresh asparagus cooked shopping list
- 1 egg shopping list
- 1 egg yolk shopping list
- 2/3 cup half-and-half shopping list
- 1/4 teaspoon salt shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1/2 cup freshly grated parmesan cheese shopping list
- basil sprigs to garnish shopping list
- Pastry: shopping list
- 3 cups all purpose flour shopping list
- 1/3 cup butter diced shopping list
- 1/3 cup solid vegetable shortening diced shopping list
- 2-1/2 tablespoons cold water shopping list
How to make it
- Sift flour into a bowl then rub in butter and shortening until mix resembles fine bread crumbs.
- Stir in cold water to bind to smooth dough then wrap in plastic wrap and refrigerate 30 minutes.
- Preheat oven to 40O then Thinly roll out pastry on a lightly floured surface.
- Cut circles to fit six loosened tattler pans.
- Line pans with pastry then pre-foil into pastry cases.
- Fill with dried beans and bake 15 minutes then remove beans and foil and let cool slightly.
- Reduce oven temperature to 350.
- Cut 3” lengths from tips of asparagus and reserve.
- Snap woody ends off asparagus stalks and peel off any tough skin.
- Purée asparagus stalks in a blender or food processor.
- Add egg, egg yolk and half-and- half then blend until smooth.
- Stir in salt and pepper and parmesan cheese.
- Pour mixture into pastry cases and arrange asparagus tips on top.
- Bake 20 minutes then garnish with basil and serve warm with salad greens.
People Who Like This Dish 2
- cookingguru Dayton, OH
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- chefmeow Garland, TX
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