Gruyere and asparagus tartlets

Preperation time: 20 mins
Cooking time: 35 mins
Serves: 4

Recipe Ingredients

100g Gruyere cheese, grated;
8 asparagus spears;
4 spring onions, chopped;
340g frozen shortcrust pastry, thawed;
15g butter;
2 eggs;
142ml single cream;
salt and pepper.

Recipe Method

Divide the pastry into 4 portions and roll each out until each has a thickness of about a quarter of a cm.

On a baking tray place 4 greased flan tins (about 10cm wide). Line each one with the pastry. With a fork, prick the bases and then line with foil which you can weigh down with uncooked rice.

Bake in a preheated oven (200c/gas 6) for 10 mins. Remove the rice and foil and return to the oven for a further 4 minutes.

Meanwhile add the asparagus to a pan of boiling water and cook for 3 mins. Remove and rinse under cold water. Cut into small pieces.

Remove tartlets from oven and turn down temperature to 180c/gas4.

In a saucepan melt the butter and add the spring onions and gently saute for 3 mins.

Sprinkle half of the cheese on the tartlet bases, then add the onion mixture and asparagus in equal portions and top with the remaining cheese.

In another bowl, beat together the eggs and cream, season with the salt and pepper.

Pour into each of the tartlet cases. Bake for 20 mins until the filling is set and golden.

Can be served warm or cold.