Tartlets with asparagus, mozzarella and parmesan
4 servings
45 minutes
Asparagus tartlets with mozzarella and parmesan are a refined dish of Italian cuisine that combines the freshness of spring asparagus, the tenderness of mozzarella, and the rich flavor of parmesan. These miniature puff pastry baskets make an ideal appetizer for both festive tables and cozy dinners. Historically, tartlets originated in French gastronomy but were adapted by Italians with fresh Mediterranean ingredients. The crispy base, creamy texture of melted cheese, and aromatic tang of lemon complemented by the freshness of mint create a truly harmonious taste. Baked pine nuts add a delicate nutty note to the dish. This appetizer pairs perfectly with white wine or a light aperitif, adding a touch of elegance to any table.
1
Preheat the oven to 210 degrees. Squeeze the juice from the lemon. Chop the mint. Blanch the asparagus in salted water for one minute, drain in a colander, and rinse with cold water. Cut the asparagus and cherry tomatoes lengthwise, place in a deep dish, and drizzle with olive oil. Season with salt and pepper, sprinkle with lemon juice, and top with mint. Marinate for 20 minutes.
- Lemon: 0.5 piece
- Fresh mint: 1 bunch
- White asparagus: 100 g
- Cherry tomatoes: 200 g
- Olive oil: 50 ml
- Salt: pinch
- Ground black pepper: pinch
2
Roll out the dough and cut it into rectangles, making edges.
- Puff pastry: 500 g
3
Mash the mozzarella and place it on the dough. Top with asparagus, tomatoes, and sprinkle with parmesan. Bake for 15 minutes. Sprinkle with nuts and cook for another 5 minutes.
- Mozzarella cheese: 100 g
- White asparagus: 100 g
- Cherry tomatoes: 200 g
- Grated Parmesan cheese: 50 g
- Pine nuts: 50 g