Asparagus Parmesan Tartlets

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Crust
1/2 cup gluten free flour mix (I used Bob's Red Mill)
1/4 teaspoon sea salt
1/4 teaspoon baking powder

2 tablespoons olive oil
2 tablespoons water

Filling

250g/8oz green asparagus spears, cut into 2" pieces
1 egg
1/4 cup goat milk
1 tablespoon fresh tarragon leaves, chopped (or half a teaspoon dried tarragon)
1/4 teaspoon sea salt
pinch of freshly ground black pepper
1/4 cup grated Parmesan cheese

Yields 6
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Preheat oven to 200C/400F. Lightly grease small (3-inch) tart molds.

In a bowl, sift together all dry crust ingredients. Add olive oil and knead. Add water in small amounts and knead until dough holds together. A good indicator is, when your hands stay clean while you need. Neither dry flour nor wet dough should be sticking to it.
Roll out the dough and cut out pieces big enough to fill each tart mold. Prick each mold with a fork a few times to avoid rising. Prebake for 10 minutes at 200C/400F. Take out and set aside.

Meanwhile blanch the asparagus for 3 minutes in salted boiling water, until bright green. Remove asparagus and pout into ice cold water to cool. This will stop the cooking process and retain the color. Drain well and pat dry with kitchen towels.

Whisk the eggs. Then combine with goat milk salt and tarragon.
Place the grated Parmesan at the bottom of each pre-baked tartlet. Fill each with asparagus pieces. Gently pour the egg mixture over each tartlet. Bake for about 25 minutes, or until egg has set. Let cool for 5 minutes before taking out of the molds. Serve immediately.

© Anja's Food 4 Thought. Recipe from http://www.anjasfood4thought.com
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