These delicious asparagus tartlets made with cheese and egg are fantastic for a light spring lunch, or even a lazy weekend brunch. With our Mellow Yellow pastry, they have a wonderful flaky base which perfectly complements the runny egg yolk! Best enjoyed with seasonal British asparagus during early summer.
75g plain flour
75g wholemeal flour
45ml Mellow Yellow Rapeseed Oil
20g finely grated parmesan (or vegetarian alternative)
¼ tsp salt
25g asparagus tips (stalks are great for asparagus soup or stir frying)
1tbsp Mellow Yellow Rapeseed Oil
50g grated Emmental or Gruyère cheese
4 eggs, plus 1 small egg, beaten
Grated parmesan, for topping
4 hole tartlet tin
In a large mixing bowl, combine the plain flour, wholemeal flour, salt and parmesan. Mix together. Pour in the Mellow Yellow Rapeseed Oil and mix together. Pour in half of your water and combine with your hands. Continue to add the water slowly until a dough is formed, you may not need to use all the water. Shape into a ball of dough and cover with clingfilm. Chill in the fridge for half an hour, then preheat your oven to 180°C.
Meanwhile, sauté your asparagus tips in a tablespoon of Mellow Yellow Rapeseed Oil until just cooked.
Roll out your pastry to about the thickness of a £1 coin. Cut out four circles that are just bigger than the holes in your tartlet tin. Place the pastry in and prick the bottom a few times with a fork. Blind bake in your oven for 10-15 minutes. Brush the base and sides of each with beaten egg, return to the oven and cook for a further 5 minutes.
Add the Emmental/Gruyère each tartlet. Place your cooked asparagus tips around the edge and then crack an egg into the middle of each tartlet. Sprinkle with the remaining cheese and bake for 10-15 minutes, or until the egg white is just set.
Serve and enjoy!