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Fennel, Butternut, Date and Asparagus Tartlets Recipe

Fennel, Butternut, Date and Asparagus Tartlets

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A flavourful collection of the best ingredients, all in one!

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Vegetable filling

10 long, thin asparagus spears

oil, for frying

½ medium onion, finely sliced

4 baby fennel bulbs, thinly sliced

120 g butternut, thinly sliced and cut into small pieces, with the skin on

Base

125 g flour

125 g salted butter, cut into cubes, plus extra for greasing

125 g mature Cheddar cheese, grated

Topping

4/5 C (200 ml) cream

4 eggs

a generous pinch of nutmeg

salt and pepper to taste

2 Tbsp (30 ml) finely grated pecorino cheese

125 g Camembert cheese

2 Medjool dates, cut into strips

Preheat the oven to 180 °C. Grease 4 loose-bottomed 12 cm tartlet pans.

Vegetable filling

Cut 2 asparagus spears into smaller pieces. In a pan, heat some oil and fry the onion, fennel, asparagus and butternut until the onion is golden brown. Keep to one side to cool.

Base

Rub the butter cubes into the flour and add the grated Cheddar – the mixture will be crumbly. To form the base, carefully press this crumbly mixture onto the bottom and up the sides of the tartlet pans. Keep to one side while you prepare the topping.

Topping

Pour the cream into a jug and beat the eggs into the cream. Add the nutmeg, salt and pepper, as well as the pecorino and mix well.

To finish

Divide the vegetable mixture into 4 and place into the tart shells. Fill each tart halfway with the cream mixture. Place a slice of Camembert and 2 asparagus spears on each tart. Add a few slices of the dates and place into the preheated oven. Bake for 20–30 minutes or until golden brown.

Serve as a starter or as a meal with a side salad.