Asparagus tartlets with goat cheese

Ingredients for 4 servings:

• 200 g flour
• salt and pepper
• 110 g butter, room temperature
• 4 m.-sized eggs
• 1 tbsp white wine
• 500 g asparagus, white
• 1 tsp sugar
• 1 tbsp lemon juice
• 6 stalks of thyme
• 150 g goat’s cheese
• 100 ml whipped cream
• 40 g pine nuts
• 2 tbsp honey, liquid
• 500 g dried peas for blind baking

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Quickly knead the flour with ½ teaspoon of salt, 100g butter, 1 egg, and white wine to form a smooth dough. Wrap in cling film and chill for 1 hour. Peel the asparagus, trim the ends, and cut diagonally into 3cm pieces. Cook in salted water with sugar and lemon juice for 6-8 minutes until al dente. Drain, refresh with cold water, and drain well. Pluck the thyme leaves from the stalks. Beat the goat cheese with 3 eggs and cream until smooth. Season with a pinch of salt, pepper, and half of the thyme. Grease 4 tartlet tins (10cm ø) with the remaining butter. Roll out the dough on a floured surface to a thickness of 4mm. Line the tins with it. Press the dough down and trim off any excess edges. Arrange 4 circles of baking paper on top and fill with peas. Blind bake in a preheated oven at 200°C (convection not recommended) on the lowest rack for 10 minutes. Remove the peas and baking paper. Bake for another 3 minutes. Remove from the oven and let cool. Distribute the asparagus among the tartlets. Pour the goat cheese mixture over the tartlets. Bake for another 10 minutes. Sprinkle the pine nuts, remaining thyme, and honey among the tartlets and bake for another 5-10 minutes until golden brown.