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Gooey brie and asparagus tarts
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Prep Time:
40 minutes
Cook Time:
55 minutes
Total Time:
95 minutes
Easy entertaining: Buttery thyme pastry tarts with gooey brie and asparagus.
Ingredients:
  • 86.63 gm lemon juice
  • 23.40 gm wholegrain mustard
  • 6 large asparagus spears, trimmed, peeled into ribbons
  • 3 eggs
  • 83.33 gm pure cream
  • 11.80 gm dijon mustard
  • 125g brie, sliced
  • 500.00 ml plain flour, plus extra for dusting
  • 165g chilled butter, chopped
  • 30.00 ml fresh thyme leaves
  • 1 egg yolk
  • 20.00 gm chilled water
  • 27.30 gm extra virgin olive oil
  • 1 large packham pear, cored, cut into matchsticks
  • 120g baby spinach
  • 57.50 gm walnuts, roughly chopped
Instructions:
  • Create thyme pastry by combining flour, butter, and 1 tablespoon thyme in a food processor until mixture resembles fine crumbs. Add egg yolk and chilled water and process until pastry just comes together, adding another tablespoon of chilled water if necessary. Transfer pastry to a floured surface, knead until smooth, shape into a disc, cover in plastic wrap, and refrigerate for 30 minutes.
  • Preheat the oven to 180C/160C fan-forced and grease 8 x 3cm-deep, 8cm round loose-based fluted tart pans.
  • Divide the pastry into 8 equal portions. Roll out each portion between 2 sheets of baking paper until 3mm thick. Line the prepared pans with the pastry, trimming the edges. Place the pans on a tray and repeat this process for the remaining pastry. Refrigerate the pans for 30 minutes.
  • Prepare the pastry cases: Line them with baking paper and fill with pie weights or uncooked rice. Blind-bake on a tray until the edges are light golden, then remove the weights or rice and paper. Bake for a little longer until the bases are light golden. Let them cool completely.
  • Divide half of the asparagus and the rest of the thyme among the pastry cases. Combine eggs, cream, and mustard in a jug. Season with salt and pepper, then pour the mixture over the asparagus. Place a piece of brie on top and sprinkle with the remaining asparagus. Bake for 25 to 30 minutes until golden and slightly firm. Let it rest in the pans for 5 minutes before serving.
  • Prepare the pear and walnut salad by whisking lemon juice, wholegrain mustard, and oil in a large bowl. Add pear, spinach, and walnuts, then toss to combine. Carefully transfer the tarts from the pans to a serving plate and serve them with the salad, either warm or cold.

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