Asparagus, chorizo and parmesan tartlets

Shortcrust pastry

In the bowl of a food processor with a kneading attachment, knead the flour, butter and salt until you obtain a coarse dough.

Add the water and continue kneading for 3 minutes.

Finish the kneading by hand and shape into a ball.

Leave to rest.

Tartlets

Bring a large quantity of salted water to the boil.

Wash the asparagus, peel it, cut off the tough parts, cut the tips to about 7 cm and chop the stalks into small pieces.

Plunge the asparagus into the boiling water to blanch for 10 minutes.

Drain.

In a mixing bowl, mix the eggs, the ALSACE LAIT Petit Suisse, whole milk and grated Emmental cheese. Season with salt and pepper. Set aside. 

Using a vegetable peeler, cut shavings of Parmesan cheese. Set aside.

Cut a mild half chorizo into small pieces. Set aside.

Grease the tartlet tins with butter, roll out the shortcrust pastry on baking paper and cut out circles of pastry.

Line the tartlet tins with the pastry.

Prick the pastry with a fork.

Place the chopped asparagus stalks and half the chorizo pieces in the tins and pour the mixture over them.

Add the Parmesan shavings and put the asparagus tips and remaining chorizo on top.

Bake for 30 minutes at 200°C.

Enjoy! You're in for a treat!