These cute little savoury tarts are delicious and are a perfect appetizer for parties. These are buttery ,flaky and the freshness of the asparagus and mushrooms add a perfect balance to this dish .The original recipe requires 100./. all purpose flour. However,I have used whole wheatflour to make it a slightly healthier version.
Some of the ingredients used in this recipe are
Ingredients for the pastry (to line 8cm individual tart cases):
62g all purpose flour
62 gm all purpose flour (I have used whole wheat flour instead for a healthier option)
Pinch of salt
70g butter
½ tablespoon raw brown sugar /caster sugar
1 egg yolk
2 tablespoons cold water
Directions for the pastry.
1. Sift the flour into a medium size bowl and add the salt. Cut the butter into small cubes, and mix it with the flour .Do this until the butter has been broken into small pea-sized pieces. Then, gently rub the flour and butter together until it resembles fresh breadcrumbs. Stir in the sugar.
2. In a small bowl combine the egg yolk and water. Gently beat with a fork
3. Add 25g of this egg yolk mixture to the crumb and distribute the liquid as quickly as possible. This will create flakes of pastry - if they are very dry add a little more of the liquid to any dry areas of crumb.
4. Now shape it into a flat disc, wrap in clingfilm and chill for 15 - 20 minutes before rolling it out.
5.Pre heat the oven to 200°C. Roll out the pastry to a thickness of about 3mm and use it to line the flan ring, or divide into 4 before rolling (if making individual tarts).
6. Now bake these in the oven for 25-30 minutes. Once done, allow it to cool down properly on the baking sheet.
Ingredients for the cream filling
6 thick asparagus blanched
5-6 button mushroom sliced and cooked
60 gm Parmesan cheese/pecorino cheese
1/2 egg + 1 extra egg yolk
125 ml double cream
Salt & pepper to taste
Chives- for garnishing
Directions to prepare the filling
1.In a bowl, add eggs, cream, mix it well and pass it through a sieve/strainer in order to avoid formation of any lumps. Add salt and pepper along with parmesan cheese, mix it well and set it aside.
Assemble the tart.
1. Place the tarts and gently pour the filling into the tarts .Arrange the asparagus and mushrooms on top and bake it for 20-30 minutes or until the top filling is pale yellow and just a little soft from the centre.Once done remove it from the oven and let it cool until room temperature.Garnish with chives and serve.
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