Le Gruyère AOP and Asparagus Tartlet Recipe
These savoury tarts contain a wobbly just-set custard filled with finely sliced asparagus spears and plenty of Le Gruyère AOP.
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Cooking tools:
- Oven
- Tart pan
- Aluminum foil
- Pie weights
- Bread knife
Ingredients
- 250g of plain flour
- 1 pinch of salt
- 1 tsp icing sugar
- 50g of lard, or salted butter
- 75g of salted butter, softened
- 1 egg, lightly beaten
- 4 eggs
- 500ml of double cream
- 125g of Gruyère, finely grated, plus extra to serve
- 6 asparagus spears, woody ends snapped off
- 3 tbsp of olive oil
- 1 tbsp of white wine vinegar
- 1 tsp Dijon mustard
- sea salt
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