Asparagus & gruyère tartlets recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Asparagus & gruyère tartlets recipe By Marina Filippelli - May 22, 2022 These are so quick to make, especially if you buy ready-rolled pastry. The recipe makes four tartlets, which would satisfy two people if you’re not serving much else. If you’re eating them as part of a larger spread, one tart per person will be plenty. Laura Edwards MAKES 4 PREP 10 MINUTES COOK 25 MINUTES 320g sheet ready-rolled Puff pastry, defrosted if frozen 4 tbsp crème fraîche 1 tbsp Dijon mustard 1 garlic clove, crushed 1 tbsp chopped tarragon 50g gruyère, grated 400g asparagus 1 tbsp olive oil 1 egg, lightly beaten with a fork Sea salt and freshly ground black pepper Preheat the oven to 200C/180C fan/gas 6. Unroll the puff pastry on to a baking tray and cut it into four equal rectangles. In a bowl, combine the crème fraîche, Dijon, garlic, tarragon and gruyère. Season with black pepper (no need for salt – there’s enough in the cheese). Spread the gruyère mixture over the pastry rectangles, leaving a 2cm border. Snap the woody ends off the asparagus and discard them. Put the asparagus in a bowl and drizzle over the olive oil. Season, toss well to coat the spears in the oil, then divide them evenly between the tartlets. Brush the pastry border with the beaten egg and bake for 20-25 minutes, until golden and cooked through. Cool on the tray over a cooling rack. Wait until the tarts are completely cooled before packing them for your picnic. Buy the book Our recipes are from Foolproof Picnic by Marina Filippelli, which will be published on 9 June by Quadrille, price £12.99. To pre-order a copy for £11.04 until 6 June, go to mailshop.co.uk/books or call 020 3176 2937. Free p&p on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved