This Foodie Friday we’re sharing a very easy but delicious party recipe from A Moveable Feast by Katy Holder!
Although I call these tartlets, they are simpler than a traditional tartlet because you don’t need to worry about pastry or tartlet tins. The shell is made of thin strips of prosciutto and the ‘tartlets’ are cooked in a muffin tin.
Makes 12 tartlets
- 6 asparagus spears
- olive oil, for greasing
- 160 g (5. oz) prosciutto, thinly sliced
- 80 g (2. oz) goat’s cheese or Persian feta, crumbled
- 2 free-range eggs, beaten
- 200 ml (7 fl oz) thick (double/ heavy) cream
- Preheat the oven to 160°C (320°F) fan-forced, or 180°C (350°F) conventional. Snap off and discard the woody ends of the asparagus. Slice the stalks into 1 cm (½ inch) pieces. Blanch in boiling salted water for 1 minute. Drain and refresh under cold water, then drain again.
- Grease a 12-hole patty pan or mini muffin tin (40 ml/1¼ fl oz capacity). Line the base and sides of each hole with the prosciutto, ensuring there are no holes or gaps.
- Divide the cheese and half the asparagus among the prosciutto shells. Combine the eggs and cream and season well with sea salt and freshly ground black pepper. Carefully pour into the patty pan holes. Top with the remaining asparagus.
- Bake for 18–20 minutes, or until the tartlets are puffed and golden. Cool in the tin for 10 minutes, then transfer to a wire rack to cool. Serve warm or at room temperature.
- If transporting a while after cooking, it’s best to cool the tartlets completely, then return them to the tin — or transport them warm in the tin
Extracts from A Moveable Feast by Katy Holder (Hardie Grant £20.00 RRP) Photography by: Natasha Milne