Recipes

Asparagus Truffle Tartlets

Makes 12

½ (15-ounce) package refrigerated piecrusts
1 tablespoon olive oil
1 cup chopped asparagus (small pieces)
½ teaspoon minced garlic
1 cup Sottocenere al tartufo*, finely grated
¼ teaspoon salt
¼ teaspoon ground black pepper
2 large eggs
¼ cup heavy cream
Garnish: micro greens

1. Preheat oven to 425°. Lightly coat 12 (2½-inch) tartlet shells with cooking spray.

2. On a clean, flat surface, evenly roll out piecrust. Using a 3-inch cutter, cut 12 rounds. Press into tartlet shells, and prick bottoms with a fork. Place shells on a baking sheet, and bake until lightly browned, about 5 minutes. Set aside.

3. Reduce oven temperature to 350°.

4. In a large skillet, heat olive oil over medium heat. Add asparagus and garlic, and cook until asparagus is tender, about 5 minutes. Transfer asparagus mixture to a large bowl; add cheese, salt, and pepper.

5. In a separate small bowl, whisk together eggs and cream. Combine with asparagus mixture, and mix well. Ladle mixture into prepared shells, and bake until middle is set, about 15 minutes. Remove from oven, and let cool completely. Garnish with micro greens, if desired.

Sottocenere al tartufo