Asparagus, mushroom and mascarpone mini tartlets
- 1 x 400g puff pastry
- 12 asparagus stalks, reserving the tips
- 250g baby button mushrooms
- 250g mascarpone
- 4 large eggs
- salt and freshly ground black pepper, to taste
- 100g feta cheese, crumbled + extra for serving
Heat the oven to 200°C.
Roll out the pastry on a lightly floured work surface and cut into pieces big enough to fit a 6-hole friandes tray.
Bring a large pot of water to a boil and cook the asparagus stalks and mushrooms for 5 minutes. Remove and plunge them into a bowl of ice water. Drain and set aside.
Cook the tips separately for 3 minutes and place in the ice water.
Put the stalks, mushrooms, mascarpone and eggs into a small bowl and season. Use a hand blender to blitz everything toa frothy green, smooth mixture.
Spoon the asparagus mixture into the prepared puff pastry cases and drop the asparagus tips into each tartlet. Sprinkle with the feta and bake until the mixture has puffed and set, about 15 minutes. Leave to cool before removing from the tray and serving with extra feta cheese.