Ingredients
Makes 6 tarts
- 100 g Emmentaler AOP
- 280 g short pastry (fresh or ready to cook)
- 600 g green asparagus
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 3 chopped garlic cloves
- 2 tbsp toasted sesame seeds
- 1 pinch freshly chopped ginger
- Salt and pepper
- 6 tsp fresh cream
Preparation
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Preheat oven to 180°C. Place dough in 6 tartlet moulds and blind-bake 10-12 minutes in oven. Let cool. Remove the hard, lower part of the asparagus and cut lengthwise into thin slices small enough to fit into the tartlet moulds.
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Mix sesame oil, soy sauce, garlic and ginger in small bowl. Marinate asparagus for a few minutes, then fry asparagus until it softens a bit.
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Cut the Swiss Emmental AOP into thin slices the size of the asparagus bits. Pour 1 tsp fresh cream into each tartlet. Add asparagus and Swiss Emmental AOP, layered alternately. Sprinkle with sesame seeds and serve.
Bon
Appétit
Appétit
