Asparagus and Gruyere Tartlets (with Smoked Tomato and Pinenut Dressing)
(Makes Approx 8)
Pinenut Pastry
600gm plain flour
250gm cold butter, diced
50 gm pinenuts, crushed
2 egg yolks
2 tblspn iced water
or just use some good quality savory short crust pastry
Filling
6 eggs
200ml milk
100ml fresh cream
2 tblspn fresh French tarragon
1 bunch green asparagus, (stems only – reserve tips for garnish)
150gm Gruyere cheese, grated
sea salt and fresh cracked pepper
Smoked Tomato Dressing
200gm smoked tomatoes *, chopped into a 5mm dice
50ml red wine vinegar
100ml extra virgin olive oil
2 tblspn yellow and brown mustard seeds, soaked in hot water for 20 mins
2 tblspn fresh French Tarragon, picked and roughly chopped
sea salt and freshly cracked pepper
*available from good delis &/or Poachers Pantry
Mustard Aioli
150ml Good quality fresh egg aioli
1 tblspn French Dijon mustard
1 tblspn French seeded mustard
2 tblspn finely chopped curly parsley
cracked pepper
Garnish
200gm green beans, picked
! bunch asparagus tips
16 yellow cherry tomatoes, halved
1 bunch English spinach, picked and washed
For the pastry:
Combine the flour and the cold diced butter in a food processor until it resembles bread crumbs. Then, on a cool bench, add the egg yolks and a little of the water and knead as little as possible, until it comes together, adding more iced water if necessary.
The dough should look smooth and should not be crumbly nor wet and sticky. Add the pinenuts at this stage. Wrap the dough in cling film and rest the dough in the fridge for 30 mins. Roll the dough to a 4mm thickness and line 8 greased tartlet rings with the dough.
Again, rest the dough in the fridge for 30 mins before baking the tartlets for 15mins at 170°C or until the pastry is slightly golden brown.
For the Filling:
Combine the eggs, milk and cream in a container (I use a hand held blender to help aerate the mixture). Add a pinch of salt and a few good grinds of pepper.
In each of the pre baked tart shells, place a sprinkle of tarragon, chopped asparagus stems and gruyere cheese. Fill the tarts with the egg mixture and bake again at 170°C for approx 10 – 15 mins or until the egg mix is set.
For the Tomato dressing:
Simply combine all of the ingredients.
For the Mustard Aioli:
Also combine all of the ingredients.
To assemble:
Drizzle a ring of the mustard aioli around a large plate.
Place the warm tartlet in the centre of the plate
Lightly steam all of the garnish ingredients and toss with the smoked tomato dressing.
Place some of the garnish on top of the tart and spoon some of the leftover smoked tomato dressing around the plate
Serve and enjoy!!