Artichoke and Asparagus Tartlets with Tomato Sauce


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

For the pastry
For the filling
For the tomato sauce
Info box
  • Preparation time
  • Cooking time
  • Recipe category Brunch
  • Recipe yield 4

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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