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spring vegetable tartlets with peas and asparagus arranged on a wide horizontal white platter, golden custard centers, bright natural light, shallow depth of field, landscape orientation

Spring Vegetable Tartlets

Spring vegetables encased in a flaky pastry shell combined with a creamy custard.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 tartlets
Ingredients Method Notes

Ingredients
  

  • 12 mini tart shells pre-baked
  • 3 eggs
  • 1/3 cup heavy cream
  • 1/2 cup peas
  • 1/2 cup asparagus tips chopped
  • 1/4 cup grated Gruyere
  • salt and pepper to taste

Method
 

  1. Preheat oven to 375 F and arrange tart shells on a baking sheet.
  2. Whisk eggs, cream, salt, and pepper together.
  3. Divide the peas, asparagus, and Gruyere among the shells.
  4. Pour the egg mixture over the vegetables until nearly full.
  5. Bake 18 to 20 minutes until the custard is set and golden.

Notes

Blanch the asparagus tips first for a brighter green color.