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Fennel, Butternut, Date and Asparagus Tartlets
A flavourful collection of the best ingredients, all in one!
- Serves: 4 |
- Difficulty: a little cumbersome
- Prep Time : 20 mins |
- Cook Time : 20 mins
Ingredients
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
Method
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.
