Egg tartlets with asparagus and cheese
4 servings
30 minutes
Egg tartlets with asparagus and cheese are an exquisite recipe from French cuisine that combines the tenderness of eggs, the creamy texture of cheese, and the light freshness of asparagus. These small open pastries draw inspiration from classic French baking but gain a modern twist through an elegant combination of ingredients. The crispy dough with spicy notes of mustard and cayenne pepper creates the perfect base, while melted Emmental and Parmesan add rich flavor to the dish. Asparagus, lightly sautéed to tenderness, adds refined freshness, and baked whole eggs inside the tartlets make them appetizing and hearty. This dish is perfect for a morning breakfast or as an elegant appetizer on a festive table, delighting guests with its delicate taste and exquisite appearance.
1
Mix flour with butter, add cheese, mustard powder, and ground cayenne pepper (and for dough elasticity, add a couple of tablespoons of cold water).
- Wheat flour: 110 g
- Butter: 50 g
- Cheddar cheese: 40 g
- Dry mustard: 0.5 teaspoon
- Cayenne pepper: pinch
2
Place in a bag and refrigerate for 25-30 minutes.
3
Preheat the oven to 180 degrees.
4
Roll the dough as thin as possible and cut out 6 circles.
5
Place them in baking molds and put in the oven for 15 minutes. Remove and brush the base and sides with beaten egg. Put back in the oven for 5 minutes.
- Chicken egg: 7 pieces
6
Wash the asparagus shoots and cut them at a sharp angle into 2.5 cm pieces.
- Green asparagus: 200 g
7
Sauté the asparagus lightly in olive oil (1 dessert spoon) in a medium-sized pan.
- Olive oil: 2 teaspoons
8
Spread the grated Emmental cheese on the bottom of the baked molds and place pieces of asparagus around the edges.
- Emmental cheese: 150 g
9
Crack an egg into a small dish or bowl and carefully pour it into the center of the mold. Do the same with all the tartlets.
- Chicken egg: 7 pieces
10
Salt, pepper, and sprinkle with parmesan. Bake for 15 minutes. Serve immediately.
- Salt: to taste
- Ground black pepper: to taste
- Parmesan cheese: 50 g