Artichoke and Asparagus Tartlets with Tomato Sauce

How to make artichoke and asparagus tartlets with tomato sauce

• Combine the flour, egg, salt and butter to make a pliable dough.
• Wrap in clingfilm and chill for about 30 minutes.
• Then divide into 4 portions and roll each out to fit the tart tins. Line the tins with the pastry.
• While the pastry is chilling clean the asparagus.
• Reserve 8 thin spears and thinly slice the rest.
• Drain the artichoke hearts and cut into thin strips.
• Put the sliced asparagus and artichoke pieces into a bowl, add the cream, egg and horseradish and mix.
• Season with salt and pepper.
• Spread the filling in the pastry cases and sprinkle with grated cheese.
• Bake in an oven preheated to 180°C (160° fan) | 350F | gas 4 for about 20 minutes.

To make the tomato sauce

• Peel and halve the garlic. Heat the olive oil and lightly cook the garlic and tomato paste.
• Then add the tomato puree, salt, pepper and rosemary, cover and simmer for about 10 minutes, stirring from time to time.
• Remove the rosemary and garlic.
• Season the sauce with salt if necessary and add sugar to taste.
• Heat 1 tbsp butter in a frying pan and fry the reserved asparagus spears over a medium heat, turning frequently, until cooked but still retaining a little bite.
• Season with salt and pepper.

To serve

• Place an artichoke and asparagus tartlet on each plate and pour a little tomato sauce around it.
• Place 2 asparagus spears on each tartlet and serve.