Asparagus, tarragon and feta tartlets
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.
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Cooking tools:
- Muffin tin
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Can opener
- Colander
- Measuring cup
- Measuring spoon
- Airtight container
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 grams can asparagus, well drained
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