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Description
A vegetarian appetizer that's perfect for Springtime gatherings
Ingredients
US|METRIC
24 SERVINGS
- 1 1/2 cups flour
- 1/2 cup unsalted butter (chilled and cut into small cubes)
- 1/2 tsp. salt
- 1 egg (lightly beaten)
- 3 Tbsp. ice water
- 1 leek (finely chopped)
- 4 asparagus (large, or 6 small spears, finely chopped)
- 1 Tbsp. butter
- 1 tsp. fresh thyme (chopped)
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 2 eggs
- 1 cup creme fraiche
- 1/3 cup milk
- 1/3 cup grated Parmesan
- micro greens (optional)
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Directions
- Combine flour, butter and salt in a food processor and pulse a crumb mixture forms. Add egg and water and continue to pulse just until dough comes together.
- Turn out dough onto a lightly floured surface and knead into a ball. Flatten into a disk, wrap in plastic and chill for about 1 hour.
- Preheat oven to 350°. Roll out dough to about ⅛ to1/4 inch thick on a lightly floured surface. Using a 2 inch round cookie cutter, cut out rounds and gently press into an ungreased mini muffin pan. Prick each tart shell several times with a fork and bake for about 10 minutes or until beginning to turn golden. Remove from oven and let cool. Increase oven temperature to 375°.
NutritionView More
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110Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories110Calories from Fat60 |
| % DAILY VALUE |
| Total Fat7g11% |
| Saturated Fat4.5g23% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium140mg6% |
| Potassium55mg2% |
| Protein3g |
| Calories from Fat60 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber0g0% |
| Sugars<1g |
| Vitamin A6% |
| Vitamin C2% |
| Calcium4% |
| Iron4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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