Artichoke and Asparagus Tartlets with Tomato Sauce

Artichoke and Asparagus Tartlets with Tomato Sauce

Artichoke and Asparagus Tartlets with Tomato Sauce

Looking for a new vegetarian recipe? Try this delicious artichoke and asparagus tartlets to serve with homemade tomato sauce.

September 10, 2018

Type of dish

Dietary Consideration

serves for

4

total time

1 HR 10 MIN

ingredients

Wheat flour
150 g
salt
1/2 tsp, iodised
Eggs
1
butter
70 g
Asparagus
500 g, green, trimmed
butter
1 tbsp
Artichoke
1 tin, hearts (220 g, drained weight)
Sour cream
150 g
Eggs
2
Horseradish
1 tsp, freshly grated
salt
Pepper
Fat
to grease the tin
Flour
for the work surface
Gouda
50 g
Tomato
250 g
Olive oil
2 tbsp
Tomato paste
1 tbsp
salt
Pepper
Garlic
1 clove
Rosemary
1 sprig

Preparation

How to make artichoke and asparagus tartlets with tomato sauce

  • Combine the flour, egg, salt and butter to make a pliable dough.
  • Wrap in clingfilm and chill for about 30 minutes.
  • Then divide into 4 portions and roll each out to fit the tart tins. Line the tins with the pastry.
  • While the pastry is chilling clean the asparagus.
  • Reserve 8 thin spears and thinly slice the rest.
  • Drain the artichoke hearts and cut into thin strips.
  • Put the sliced asparagus and artichoke pieces into a bowl, add the cream, egg and horseradish and mix.
  • Season with salt and pepper.
  • Spread the filling in the pastry cases and sprinkle with grated cheese.
  • Bake in an oven preheated to 180°C (160° fan) | 350F | gas 4 for about 20 minutes.

To make the tomato sauce

  • Peel and halve the garlic. Heat the olive oil and lightly cook the garlic and tomato paste.
  • Then add the tomato puree, salt, pepper and rosemary, cover and simmer for about 10 minutes, stirring from time to time.
  • Remove the rosemary and garlic.
  • Season the sauce with salt if necessary and add sugar to taste.
  • Heat 1 tbsp butter in a frying pan and fry the reserved asparagus spears over a medium heat, turning frequently, until cooked but still retaining a little bite.
  • Season with salt and pepper.

To serve

  • Place an artichoke and asparagus tartlet on each plate and pour a little tomato sauce around it.
  • Place 2 asparagus spears on each tartlet and serve.

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