Provencal Asparagus Tartlet Recipe
With Spring just a couple of weeks away we thought we would get a jump on the celebrations. This is quick and easy hors d’oeuvres, a great starter or even a light lunch. We used a classic pate brisee recipe for the crust but use what ever you are comfortable with. We did not include the dough recipe as we have shared it numerous times.
1 tablespoon/15ml olive oil
2 fresh garlic cloves, minced
1 medium shallot, minced
2 small tomatoes, peeled, seeded and diced
1 pound/450g fresh asparagus spears, trimmed and blanched and cut into one inch/2.5cm pieces
2 tablespoons/30ml capers
1 ½ tablespoons/22ml dry sherry
Preheat a medium sized skillet on medium heat until hot to the touch
Add the olive oil, and heat for a 20-30 seconds
Add the garlic, shallot, tomatoes, asparagus, and capers
Cook for 3-4 minutes. Add the sherry and cook for one minute
Remove from heat and season with salt and pepper to taste
Place mixture into precooked basil tartlet* and serve
Basil Crust/Tartlet, this is a simple adaption of a regular pie crust. Make your pie crust according to your recipe. Before rolling out, add a handful of basil chiffonade (cut into thin strips) to the uncooked dough and roll out. Using a cookie cutter or a small juice glass, cut the dough to the size of your mini-muffin tin. Bake the dough according to your recipe’s instruction and let cool. Poke holes in your uncooked dough while in the muffin tin with a fork on the bottom of the tartlet as well as the sides then put a piece of foil, old beans or pie weights to help reduce the amount of swelling during the cooking process.