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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
Deliciously flaky thyme pastry filled with creamy brie and fresh asparagus, perfect for easy entertaining.
Ingredients:
  • 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
  • 86.63 gm lemon juice
  • 23.40 gm wholegrain mustard
  • 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:
  • To make thyme pastry, combine flour, butter, and 1 tablespoon of thyme in a food processor until it resembles fine crumbs. Add egg yolk and chilled water, then process until the pastry just comes together. If needed, add an extra tablespoon of chilled water. Turn dough out onto a lightly floured surface, knead until smooth, shape into a disc, cover in plastic wrap, and refrigerate for 30 minutes.
  • Preheat your oven to 180C/160C fan-forced and generously grease 8 x 3cm-deep, 8cm round loose-based fluted tart pans.
  • Divide the pastry into 8 equal portions. Roll out each portion between two sheets of baking paper until each is 3mm thick. Line each prepared pan with pastry, trim the edges, and place them on a tray. Repeat the process with the remaining pastry and pans. Refrigerate everything for 30 minutes.
  • Prepare pastry cases with baking paper and pie weights or uncooked rice, then blind-bake until edges are light golden. Remove weights, rice, and paper, then bake until bases are light golden. Allow to cool completely.
  • Fill pastry cases with half of the asparagus and the remaining thyme. Combine eggs, cream, and mustard in a jug. Season with salt and pepper. Pour the mixture over the asparagus. Add brie on top and sprinkle with the rest of the asparagus. Bake for 25 to 30 minutes until golden and set. Let it stand in pans for 5 minutes before serving.
  • While the tarts are baking, prepare the pear and walnut salad. Combine lemon juice, wholegrain mustard, and oil in a large bowl. Add pear slices, fresh spinach, and chopped walnuts. Mix gently to coat everything evenly. Once the tarts are done, carefully plate them and serve warm or cold with the delicious salad on the side. Enjoy your meal!

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