Asparagus, tarragon and feta tartlets | Allyson Gofton
Bread cases make ideal savoury tartlet bases. They are easy to make, cost effective and, by using different breads, you can easily vary flavour and texture.
Ingredients
- 12 slices fresh white or wholemeal sandwich slice bread, crusts removed
- 2 tablespoons butter, softened
- 3 eggs
- ½ cup cream
- 1 tablespoon chopped fresh tarragon or 1 teaspoon dried tarragon
- 100 grams feta, crumbled
- 340 gram can asparagus, well drained
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