Asparagus & Mushroom Tartlets
Recipes for Home and Restaurant
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.