Today, we’re showcasing asparagus, a lovely ingredient that goes surprisingly well with egg, cream, and crisp pastry! A touch of Gruyere, or another nutty yet sweet cheese of its kind, pulls the whole thing together and creates an extra savory dimension.
You will need 8 small, fluted tart tins, with the removable bases; 10 cm sounds small but they are just the right size!
A rolling pin comes in handy, as does baking parchment when making this recipe, courtesy of the chefs at Rattan Direct.
More of a visual learner? Click here to see a short how-to video!