Summary

Ingredients

• 200 g flour
• salt and pepper
• 110 g butter, room temperature
• 4 medium egg (s)
• 1 tablespoon white wine
• 500 g asparaus, white
• 1 teaspoon sugar
• 1 tablespoon lemon juice
• 6 stalks thyme
• 150 g oat cream cheese
• 100 ml whipped cream
• 40 g pine nuts
• 2 tablespoon honey, more liquid
• 500 g peas, dried, for blind bakin

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Instructions

1. Knead the flour with ½ teaspoon salt, 100 g butter, 1 egg and white wine to a smooth dough. Wrap in cling film and refrigerate for 1 hour.
2. Peel the asparagus, cut off the ends and cut diagonally into 3 cm long pieces. Cook with sugar and lemon juice in salted water for 6-8 minutes until al dente. Drain, rinse with cold water and drain well.
3. Pluck the thyme leaves from the stems. Beat the goat cheese with 3 eggs and cream until smooth. Season with a pinch of salt, pepper and half of the thyme.
4. Grease 4 tartlet molds (10 cm ø) with the remaining butter. Roll out the dough on a floured work surface to a thickness of 4 mm. Lay out shapes with it. Press the dough on, cut off any protruding edges. Spread 4 circles of parchment paper on top and fill with peas. Blind baking in a hot oven at 200 degrees (convection not recommended) on the bottom rail for 10 minutes. Remove the peas and parchment paper. Bake for another 3 minutes. Remove from oven and allow to cool.
5. Spread the asparagus on the tartlets. Pour the goat cheese mixture over it. Bake for another 10 minutes. Spread the pine nuts, remaining thyme and honey on the tartlets and bake for another 5-10 minutes until golden brown.