Ingredients
Scale
For the dough
- 1 1/2 cups (200g) all-purpose flour
- 3.5 oz. (90g) cold butter
- pinch of salt
- 4–5 tbsp. ice water
For the filling
- 3.5 oz. (100g) serrano ham, diced
- 2 spring onions, sliced
- 1–2 leaves swiss chard, chopped (optional)
- olive oil
- 2 eggs
- 1/2 cup (120ml) heavy cream
- 3.5 oz. (100g) pecorino cheese, grated
- 16–20 mini green thai asparagus
- salt, pepper, smoked paprika
Instructions
- Add the flour, butter and salt to a bowl and mix with a pastry blender until small crumbles form. Add the water and mix until the crumbs come together. Form a flat disc, wrap in plastic wrap and place in the fridge for at least 1 hour.
- Heat up a small pan, add some olive oil and cook the diced ham, with spring onions and swiss chard (optional). Season with salt and pepper, take off the heat and let cool down. In a bowl mix eggs with heavy cream and 2/3 of the cheese until well combined. Season with salt, pepper and smoked paprika. Set aside.
- Preheat the oven to 375˚F (190°C). Grease 4 tartlett tins (Ø 4.7 inch/12cm) and set aside. Take the dough out of the fridge and cut into four equal pieces. Roll out each piece of dough slighly bigger than the tins. Press to the bottom and sides of the tins to form a nice crust. Prick several times with a fork. If you want the crust of the tartletts crunchy, blind bake them first for about 10 minutes. Bring water in a small pot to a boil and cook the green thai asparagus (cut off the dry bottoms first) for about 3-4 minutes. Take from the heat and drain.
- Divide the ham-onion filling between the (pre-baked) crusts, pour the egg mixture on top and place 4-5 asparagus on the tartletts. Sprinkle with the remaining cheese and bake for about 30 minutes until golden brown. Let cool down a bit and serve warm with some salad.
Notes
- Enjoy baking!