Le Gruyère AOP and asparagus tartlets

PT1H

PT1H

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Ingredients

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Pastry

  • 250g of plain flour
  • 1 pinch of salt
  • 1 tsp icing sugar
  • 50g of lard, or salted butter
  • 75g of salted butter, softened
  • 1 egg, lightly beaten

Filling

1
Begin by making the pastry. Place the flour, salt, sugar, lard and butter in a large mixing bowl and use your fingertips to rub everything together to create a fine breadcrumb-like texture. Add the egg then bring the pastry together
  • 250g of plain flour
  • 1 pinch of salt
  • 1 tsp icing sugar
  • 50g of lard, or salted butter
  • 75g of salted butter, softened
  • 1 egg, lightly beaten
2
Turn the dough out onto a lightly floured work surface, then roll until around 5mm thick. Cut out 6 circles around 4 inches in size, then use these to line your tart cases, ensuring there is a little overhang. Cover and place in the fridge to rest for 1 hour
3
While the pastry rests, prepare the filling, Mix together the eggs, double cream and Gruyère together in a bowl and add a pinch of salt. Take 4 of the asparagus spears and finely slice them, then stir into the cream mixture. Cover and set aside to infuse
4
After 1 hour, preheat an oven to 180°C. Line the pastry cases with foil, ensuring it is flush against the pastry all over, then fill with baking beans or dry rice. Place in the oven for 10-15 minutes, until golden, then remove the beans and foil and return to the oven for 2 more minutes. Remove from the oven, trim the edges with a serrated knife to neaten, then set aside
5
When ready to cook, preheat the oven to 110°C. Place the pastry cases (still in their tins) on a baking sheet and carefully fill with the cream and asparagus mixture. Cook in the oven for 14 minutes, or until just set, then leave to cool for a few minutes before removing them from the tins
6
While the tarts bake, whisk together the olive oil, vinegar, mustard and a pinch of salt to create a simple vinaigrette. Finely slice the remaining 2 asparagus spears into ribbons, then dress with the vinaigrette
7
To serve, place a tart on each plate and top with a nest of dressed asparagus. Grate over more Gruyère to finish
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