With crisp pastry, a hidden pesto layer and a perfectly creamy filling dotted with tender, flavourful asparagus, there's a lot to love about these asparagus tartlets.
Preheat the oven to 200C (180C fan). Arrange the tartlet tins on a baking tray.
Cut six circles from the pastry and placed in the tartlet tins. Press to fit and trim off the excess. Place in the refrigerator for 15 minutes.
Once the pastry cases are chilled, retrieve them from the fridge and spread about 1 tbsp of pesto in the bottom of each case.
Share the tomatoes and asparagus evenly between the cases.
Put the eggs, crème fraîche, dill and a pinch of salt and pepper in a bowl or jug. Whisk.
Pour the egg mix into the pastry cases. You might have a little bit left over. Season with plenty of black pepper
Bake for 15-20 minutes until the tops are golden brown
Enjoy hot out of the oven or cold with a crunchy salad.
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Notes
Once cooled, these asparagus tartlets need to be kept in the fridge. Pop them into a sealed container or cover well on a plate.These asparagus tartlets will keep for up to three days in the fridge.