These scrumptious tartlets are perfect for serving at your next party.
These scrumptious tartlets are perfect for serving at your next party.
Makes 9 Tartles
1 cup unbleached all-purpose flour
¾ teaspoon fine sea salt, divided; more as needed
8 tablespoons (1 stick) unsalted butter, cold and cut into ½-inch cubes
2 tablespoons ice water
1 ounce Gruyère cheese
1 tablespoon olive oil
4 ounces (about 8 spears) asparagus, trimmed and cut into 1-inch pieces
pinch freshly ground black pepper
¼ cup prepared béchamel*
*Ingredients for Bechamel sauce:
6 tablespoons (¾ stick) unsalted butter
4½ tablespoons unbleached, all-purpose flour
3 cups whole milk
14 teaspoon sea or kosher salt pinch nutmeg
Nutritional information per serving: Calories 176 (37% from fat) • carb. 12g • pro. 3g • fat 13g •sat. fat 11g • chol. 32mg • sod. 145mg • calc. 49mg • fiber 1g
Directions for Bechamel sauce:
Put the butter into a large sauce pan and melt over medium heat. Add the flour and stir with a wooden spoon. Cook the roux over the heat for about 3 minutes, stirring continuously.
Whisk in the milk a little at a time until smooth. Turn heat to medium-high and bring the sauce to a heavy simmer. Reduce heat and continue to stir occasionally, maintaining a slight simmer until sauce thickens and coats the back of a spoon. Remove from heat and season with the salt and nutmeg.