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Mini-tarts with asparagus

Mini-tarts with asparagus

Prepare the dough first. Put the flour in a bowl, a pinch of salt, break the egg, beat separately and turn over in the middle, add the cold milk and diced butter at room temperature. Mix by hand until the dough no longer sticks to the edges, sprinkling a pinch of flour from time to time. Divide the dough into 12 equal parts (I first divided it in two and then I formed a roll and cut with the knife 6 equal pieces). Dough balls are formed and pressed one by one in the palm, forming a circle of dough to cover the shape of a muffin. Place the dough in the form, lift it on the walls, then prick it with a fork. Put the tray in the fridge until the filling is ready.

Cut the woody part of the asparagus, wash. Boil a little salt water, and when it boils, add the asparagus and turn off the heat. Leave it for a minute, drain the water and rinse with plenty of cold water, then leave it in cold water.

In a bowl, mix the cottage cheese with the milk (or sour cream, I put milk) and beaten eggs. Add finely chopped onions, small diced kaizer and grated mozzarella (or grated cheese). Add salt to taste. Drain the asparagus well and cut the top and set aside. The rest of the tails are cut into small pieces and mixed into the cheese composition.

Remove the dough tray from the fridge, put two tablespoons of filling in each mini-tart and top with a bunch of asparagus :) Bake the mini-tarts over low to medium heat until the composition thickens well and lightly brown the dough.

Leave to cool in the form, they can be served hot or cold. I put them in the fridge and served them cold.

See you soon with delicious new recipes.

Put the ingredients for the dough in the bowl of the Electrolux Assistant. Knead the tart dough using the special hook. Divide it into 4 equal parts and roll out the dough pieces with a rolling pin.

Place each piece in special trays for mini tarts. Preheat the oven to 180 degrees using the up / down heating program. Spread a piece of baking paper over each tray with dough and place ceramic baking balls on top or if you don't have one, put rice grains or beans.

Bake the tart dough for 20 minutes. Mix the ricotta cheese with the egg and season with salt and pepper. Fill the 4 mini tarts with this composition, then place pieces of asparagus, cherry tomatoes and cheddar cheese on top.

Put the trays in the oven for another 25 minutes at the same temperature and on the same program. 3 minutes before the end of the baking program, select the special au gratin function of the oven.

Tart with asparagus, peas and green onions

I started this tart out of longing for green and spring and because I am a fan of brightly colored tarts. And it enters the series of what they do for us, at home, at least once a week. I often repeat tart recipes that I have made over the years, but I propose at least two or three new combinations per season, to take full advantage of the vegetables I find.

At the moment, the choice was based on color. I looked for the greenest possible vegetables, made them a thyme crust and covered them with a mixture of egg, cream and smoked cheese. And it turned out that way!

Tart with asparagus, peas and green onions

* for 1 tart 23cm / 2 tarts 18cm / 2 tarts 11x30cm

  • 250g flour
  • 150g butter
  • a pinch of salt
  • 2 sprigs of fresh thyme
  • 1 tablespoon milk
  • 1 or
  • 10 asparagus threads
  • 3 green onions
  • 80-100g canned peas
  • 3 eggs
  • 300ml liquid cream (32% fat)
  • 75g smoked cheese or cheddar cheese
  • salt
  • pepper
  • ½ teaspoon coriander berries

For decoration:

Method of preparation:

For the dough, put the flour together with a pinch of salt, the leaves on the thyme sprigs and the diced cold butter in a bowl. Start kneading with your fingers until the mixture becomes granular. Add the egg and cold milk and start gradually incorporating them into the flour. If you have difficulty with your fingers, you can use a fork at the beginning and after the mixture starts to bind, you can continue working with your hand. You need to get a compact dough, which you take out on the table lined with flour and knead it 2-3 times with the palm of your hand.

** You can also make it with a static mixer, with a dough paddle, in the same order as the ingredients. Usually I spread the dough immediately in the pan and put the pan in the cold. If you think the dough is difficult to handle, you can wrap it in cling film and put it in the fridge for about 30 minutes.

Remove the dough on the flour-covered top and spread it on a 3-4mm thick sheet, which is larger in diameter than the tray in which it is to be placed. Spread the dough in the pan, press well on the base and walls of the pan and remove excess edges.

*** I made two tarts here: one of 18cm and a rectangular one of 11x30cm. But you can spread a single sheet of dough for a larger tray, 23-24 cm.

Place the tray / trays prepared with cold dough for at least 30 minutes.

Then bake the dough blindly, for 15 minutes and another 5 minutes without weights, at 180C. What it means to bake blind, I explained HERE.

As long as the tart crust stays in the oven, you can take care of it filling.

Cut the hard tails of the asparagus and blanch it in boiling water with a little salt. Let it boil for 2 minutes, then take it out in the cold water bath. Drain well and set aside.

*** If you have more time, it would be great to cook the asparagus strands on a grill, instead of blanching them. They will also have a slightly smoky aroma.

In a bowl, lightly beat the eggs with salt and pepper. Add the liquid cream and incorporate it with the aim. Season with coriander seeds well crushed in a mortar. Then add to the mixture chopped green onions and grated smoked cheese (or cheddar).

When the tart shells are cooked, sprinkle the peas (drained from the can) at their base. Then pour the egg filling evenly. Lay asparagus threads over it. If they are too long, cut off the ends and put the cut pieces in the tart.

Bake the tarts at 180C for 25 minutes or until they brown nicely on the surface and the liquid filling has coagulated.

Allow to cool before slicing.

I decorated them with strips of parmesan and microgreens. But you can sprinkle on top, while they are hot, the pieces of cheese with mold and thyme leaves.

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I'm here to share small pieces of happiness with you. Which I will wrap in creams, glazes or powdered sugar snow.
My hope is that Chocolate and Vanilla will become your corner of the world where you can always find inspiration for the moments when you call in search of authentic joys.

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Mini tarts with asparagus

Puff pastry is always at hand when we want to prepare a quick tart. Today we have mini asparagus tarts.

On a delicious basis, a sweet-sour sauce with mustard to which we added leurda because we are in high season.

Some delicious mini tarts came out.

4 tablespoons sweet chilli sauce

a leurda link (optional)

& ndash quantities for 8 mini tarts & ndash

How come:

We clean the asparagus, remove the wooden part from the base (3-4-5 cm), where it breaks when we bend it. The shoulder blades.

Thaw the puff pastry in the fridge overnight. Lightly spread the dough sheet with the foil.

We cut rectangles slightly longer than the asparagus from the dough (we cut 3 vertical pieces and one horizontal one at their base).

We cut the dough with a sharp knife, making a border around it, as in the photo (be careful not to cut the dough at all).

Make a mustard sauce and chilli sauce and put a tablespoon on each tart, in a thin layer.

Over the sauce we put finely chopped leurda, a little grated mozzarella, 3 pieces of asparagus on each tart and sprinkle

Above pepper and mozzarella in abundance.

Bake in a preheated oven at 180 C for 20-25 minutes.

My asparagus was a little longer, so I cut about 3-4 cm from the head (after removing the wood)

and then I boiled them for about 3 minutes and I ate them with a little lemon, oil, salt and pepper on top, as a garnish for the steak.


It took:
(for a 30 cm diameter tray)

  • 375 g flour
  • 150 ml of hot water
  • 150 ml of sunflower oil
  • 1 teaspoon salt
  • 1 and 1/2 teaspoon baking powder
  • 3 eggs
  • 200 g cream cheese
  • 100 g grated cheese
  • 60 g race parmesan
  • freshly ground salt and pepper
  • a bunch of chives (chives)
  • 300 g asparagus (13-14 threads)

Asparagus tart

  • 1 puff pastry dough
  • 100 g ricotta cheese
  • 100 g mascarpone
  • the peel of a lemon
  • 4 tablespoons grated Parmesan cheese
  • 1 asparagus tie
  • 1 tablespoon olive oil
  • 2 tablespoons pesto
  • 1 yolk
  • salt pepper

The puff pastry is stretched and the edges are drawn about one centimeter on each side by partially notching the dough, it is not cut completely. I used a wooden knife to make sure I didn't grow too hard. The inside stings so as not to swell. This partial notch allows the edges to grow, separating them from the rest of the dough over which the composition will be placed. The dough thus prepared is put in the preheated oven for about 10 minutes at 180 degrees.

Meanwhile, mix the ricotta with mascarpone and 3 tablespoons of Parmesan cheese, grated lemon peel (be careful not to be treated with lemon), salt and pepper.

Remove the partially baked dough from the oven and spread the cream cheese in the middle. Place the asparagus strands with the cut wooden stalk on top. Sprinkle the remaining tablespoon of grated Parmesan cheese, a little olive oil and pepper. Grease the edges of the dough with beaten egg yolk. Bake again for another 15-20 minutes.

Remove the asparagus tart and sprinkle with pesto. When I went to the supermarket to get my pesto, I found one with truffles that caught my eye, so I took that one, but a regular pesto or even a dried tomato pesto goes perfectly.

Asparagus - collection of recipes

Spring has appeared, and once it does delicious vegetables. Asparagus is one of those occasions, a versatile and nutritious vegetable. Although it is a vegetable that we can enjoy throughout the year, you must know that the best harvest period is April-July of each year, when it reaches maturity. Even if you find it in stores for the rest of the year, it doesn't mean it's not good. It may be forcibly grown in greenhouses and not have the same qualities as in its natural period.

How is it prepared? Asparagus can be boiled, stewed, sauteed, grilled, pickled, or served cold. It can be a pleasant appetizer, or a supplement for salads, vegetable dishes. Asparagus can also be made into puree, used for soups and soufflés.

Here is a collection of wonderful asparagus recipes:

Tart recipe with cheese and asparagus - Preparation

Tart with cheese and asparagus

Line a rectangular tray with the puff pastry, but not before greasing the tray with a little butter and sprinkling with flour. Stir the dough with the fork in place.

We clean the asparagus on the wood side and on the scales, then we cook it in a pan with butter and oil for 2 minutes.

Mix the cheeses with the cream and the eggs, salt, pepper and nutmeg and spread the composition on the tray, over the puff pastry.

& Icircnfigem the threads of asparagus from place to place inside the composition and bake tart with br & acircnză and asparagus for 15 minutes at 200 degrees.

  • 5 eggs
  • 180 ml of milk
  • 130 g of grated Cheddar cheese
  • 300 g of cleaned asparagus

Mix the butter with the flour until it looks like crumbs, add the Cheddar cheese, 3-4 tablespoons of water and mix well, kneading the dough. Wrap it in plastic wrap and let it cool in the fridge for 5-10 minutes.

Take it out of the fridge and spread it with the rolling pin, place it on a tray and put it in the fridge for another 20 minutes. Meanwhile, heat the oven. Beat eggs, add milk and mix well.

Take out the dough tray, sprinkle half of the grated cheese on it, add the asparagus, the egg mixture and the rest of the cheese. Put the tray in the oven at 180 degrees for 35 minutes. The tart is delicious and warm but also cold.