Asparagus mini tarts

Recipes - Asparagus mini tarts

These delicious apetizers are ideal for a snack with your friends or a warm breakfast.



  • Batter:
  • 200 grams flour
  • 100 grams butter
  • An egg
  • 30 ml cold milk
  • Salt
  • Filling:
  • 12 pieces fresh asparagus
  • 250 grams cottage cheese
  • 50 grams milk or sour cream
  • 2 eggs
  • Red onion
  • 100 grams kaizer
  • 100 grams mozzarella
  • salt

Directions for Asparagus mini tarts

Step 1: Place the flour in a bowl, add salt, then put a mixed egg in the middle again. Add cold milk and the butter (at room temperature) cut into cubes. Mix with the hand until the batter doesn’t stick to the margins of the bowl, sprinkling flour over it from time to time. Divide the batter in 12 equal pieces (first into two, then each piece into 6). Form balls out of the batter pieces, then stretch each of them into circles big enough to cover a muffin shape. Place the batter circles in the muffin shapes, stretching it well on the sides, then puncture it with a fork. Put the tray in the fridge until you prepare the filling.


Step 2: Cut the wooden part of the asparagus, wash it. Boil them with a little water with salt, and when the water simmers, add asparagus and stop the fire. Keep it boiling for a minute, remove the water and rinse with cold water. Mix the cottage cheese with milk (or sour cream) and the mixed eggs. Add the finely chopped onion, the Keizer cut into small cubes and the grated mozzarella or cheese.


Step 3: Add salt. Remove asparagus from water, cut its upper part and place it aside. Finely chop the rest of it and mix it with the cheese cream. Remove the tray with the batter from the fridge, put two tablespoons of filling on each mini-tart and on top a bit of asparagus. Bake the mini-tarts at small-medium heat until they get a nice golden-brown color. Let them cool off in the tray. They can be served cold or warm. Enjoy!

Tags: recipes Breakfast & appetizers

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