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.
Fort Lauderdale Personal Chef - Provencal Asparagus Tartlet Recipe

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.