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Asparagus & Mushroom Tartlets

Recipes for Home and Restaurant

by Nadine Lloyd

Asparagus & Mushroom Breakfast Tartlets Recipe by Nadine Lloyd

Ingredients:
(Serves 3-4)

2-3 sheets puff pastry - thawed

Spray cooking oil

Asparagus & Mushroom Filling:

1 tablespoon avocado oil

1 bunch asparagus - trimmed & diced

6 medium Swiss brown mushrooms - diced

4 long spring onions  - green & white parts sliced

1 cup smooth ricotta cheese

Smoked salt & fine white pepper seasoning - to taste

Egg Filling:

8 large eggs - lightly beaten

½ cup freshly grated parmesan cheese

1 teaspoon onion powder

2 tablespoons corn flour (made into a paste with milk to thicken)

 

Topping Ideas:

100g smoked salmon, cooked bacon, or deli meat

60g baby spinach leaves or fresh salad leaves

Method:

Preheat the oven to 180°C (350°F).

Lightly spray a 6 whole muffin tray with cooking oil. Using a large knife or dough\pizza cutter, evenly cut the pastry into 6-8 squares. Place the squares into the oiled tray, then set aside.

Asparagus & Mushroom Filling:

Heat the avocado oil over a medium/high heat in a large non-stick frying-pan. Stir-fry the asparagus, mushrooms, and spring onions together.   Stir frequently for 3-5 minutes, or until just softened. Set aside to cool.

Using a firm spatula or whisk, fold the smooth ricotta through the stir-fry mixture. Add salt and pepper seasoning to taste.  Continue folding through until the cheese has slightly melted.

Egg Filling:

Using a large bowl, whisk the eggs, cheese, and onion powder together.  In a separate (smaller) bowl, stir a small quantity of milk through the corn/starch flour until a paste forms. Add the paste to the egg mixture along with the cooled mushroom mixture.

Bake & Serve:

Generously fill each pastry cup with the mixture. Bake for 30 minutes, or until lightly golden brown and cooked through. Set aside to cool for 2-3 minutes before serving with your choice of topping.

 

Serve hot.

Enjoy for breakfast, a light lunch or dinner snack. 

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