Mini Asparagus & Blue Cheese Tarts
- 250 g Homebrand flour
- 1/2 tsp salt
- 125 g Homebrand butter
- 1 egg
- 4 cloves garlic
- 2-3 sprigs sprigs fresh thyme
- 1 tbsp olive oil
- 4 spears asparagus, blanched, and chopped
- 80 g blue cheese, crumbled
- 2 spring onions, finely sliced
- 1/4 cup chopped parsley
- 2 eggs
- 1/2 cup Homebrand cream
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
Preheat oven to 170°C. Lightly grease two 12 hole mini muffin tins.
In a piece of tin foil wrap the garlic, thyme and olive oil and place in preheated oven for 30-40 minutes or until soft. Squash with a folk and cool.
In a food processor place the flour, salt and butter and whiz until you have small crumbs. Add the egg and two tablespoons of cold water and pulse to form a soft dough.
Remove from the processor wrap in cling wrap and place in fridge for 30 minutes.
Roll the pastry until 2-3mm thick. Using a circle cutter slightly larger than the mini muffin tray holes, cut your shapes. Press pastry gently into tins.
In a bowl combine the garlic, thyme, asparagus, blue cheese, spring onion and parsley. Spoon the mixture into the pastry cases.
In a small jug whisk the eggs, cream and salt and pepper. Pour into the pastry carefully. Do not overfill or they will overflow while cooking.
Place into the oven for 20-25 minutes or until lightly browned and puffed.
Remove from the oven and let sit only for a couple of minutes before removing the tarts from the tin.
Tip: The cream can be replaced with milk, crème fraiche or sour cream in this recipe. And if you don’t like blue cheese, try the recipe with feta instead.