Turkey and Asparagus Tartlets, after Thanksgiving - MAMA ÍA

By foodiva

Ingredients

• Ingredients:
• Tartaletas de Pavo y Espárragos
• I used 6 4-inch mini springforms, but you can use a muffin pan. The tartlets will be a bit smaller, and you will get a few more of them.
• For savory pastry dough
• 2 cups flour
• 8 Tbs unsalted butter, diced and chilled
• 1/2 tsp salt
• 1/3 cup iced water
• For filling
• 8 eggs
• 1/2 cup milk
• 20 asparagus
• 1 medium onion
• 2 Tbs extra virgin olive oil
• 1/2 lb cooked turkey
• Salt to taste
• Freshly ground pepper
• 3 sprigs fresh thyme

Details

Servings 1
Adapted from natachasanzcaballero.com

Preparation

Step 1

Make the savory pastry dough:

In a large bowl, sift flour and salt. Add the butter and mix until it becomes crumbly (I used a stand up mixer, buy you can use your fingertips, incorporating the butter into the flour mixture until it becomes crumbly).

Add the iced water and continue to mix until a dough forms (if using your hands, make a well in the center and add the water, incorporating with your fingertips until a dough forms).

On a floured work surface, pat the dough into a 1 inch thick disk. Wrap in plastic wrap and refrigerate for at least one hour.

On a lightly floured work surface, roll out the dough into a 1/8 inch thick large disk. With a round 4-inch cookie cutter, cut out 6 rounds (alternatively, you can use the bottom of the springform and a knife) and ease onto the bottom of the springforms. Cut out 6 one-inch wide strips to place around the springforms inner wall.

Prick the bottom of the dough with a fork, cover the springforms with plastic wrap and freeze for at least 30 minutes.

Preheat the oven to 375ºF. At this point, you would line the frozen tartlets with parchment paper and fill with pie weights or dry beans (I was a bit lazy this time, and since the tartlets were small, omitted this step).

Bake for about 10 minutes. Remove the weights and the parchment paper and bake for about 5 minutes longer. Remove the tartlets from the oven and let cool.

Make the filling:

Wash and cut the asparagus into 1/2 inch long pieces, discarding the tougher ends. Peel and thinly slice the onion. In a frying pan, heat the olive oil on medium heat and add the asparagus and onion. Cook until they soften a bit, 5 minutes. Remove from the heat source.

Roughly chop the turkey. Mince the thyme.

In a large bowl, beat the eggs and season with salt and pepper. Add the turkey, the vegetable mixture and the thyme. Pour the egg mixture into the tartlets and bake for about 30-35 minutes.

Remove from the oven and let cool for a few minutes. Place a small thyme sprig on top of each tartlet and serve.