Asparagus, Red Onion & Goats Cheese Tartlets
These Asparagus, Red Onion & Goats Cheese tartlets are great for a starter at a dinner party, or for a summer lunch. The sweetness of the caramelised red onion works really well with the goats cheese & asparagus. Serve with fresh salad.
Makes 6 tartlets
For the pastry:
– 125g/4oz plain flour
– a pinch of salt
– 55g/2oz butter, cubed
– 30-45ml/2-3 tbsp cold water
For the filling:
– 1 bunch of asparagus
– 1 red onion (chopped)
– 150g goats cheese
– 150ml double cream
– 3 eggs
1. Preheat the oven to 180 degrees
2. Put the flour, salt and butter in a large bowl.
3. Use your fingertips to rub the butter into the flour until you have coarse breadcrumb-like pieces with no lumps of butter remaining.
4. Using a knife, stir in a little bit of the cold water to bind the dough together.
5. Wrap the dough in cling film and chill for 10-15 minutes before using.
6. Roll out the pastry enough to line the small tartlet cases (if you don’t have these available you can make one large tart). Line pastry with baking paper and fill with pastry weights, uncooked beans or rice. Blind bake for 15 minutes. Remove baking paper and weights and cook for 5 mins, until pastry is golden.
7. Meanwhile, heat oil in a pan and gently fry the onions for 5-10 minutes until caramelised and gently steam the asparagus for about 5 minutes until gently softened.
8. Take out the pastry and reduce the oven to 160 degrees.
9. Whisk together the eggs and cream. Add salt and pepper.
10. Scatter the red onion onto the pastry. And gently insert a couple of asparagus spears into the tarts, so their tips poke out. Break the goats cheese into large lumps and insert into the pasty. Then pour the egg and cream mix over until the pastry is filled.
11. Back for 30 mins until golden and set. Serve warm or cold with some fresh salad.