Tartlets with Emmental AOP, green asparagus, sesame and ginger

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45 min.
Cook/bake time 45 min.


Makes 6 tarts

  • 100 g Emmentaler AOP
  • 280 g short pastry (fresh or ready to cook)
  • 600 g green asparagus
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 3 chopped garlic cloves
  • 2 tbsp toasted sesame seeds
  • 1 pinch freshly chopped ginger
  • Salt and pepper
  • 6 tsp fresh cream


  1. Preheat oven to 180°C. Place dough in 6 tartlet moulds and blind-bake 10-12 minutes in oven. Let cool. Remove the hard, lower part of the asparagus and cut lengthwise into thin slices small enough to fit into the tartlet moulds.
  2. Mix sesame oil, soy sauce, garlic and ginger in small bowl. Marinate asparagus for a few minutes, then fry asparagus until it softens a bit.
  3. Cut the Swiss Emmental AOP into thin slices the size of the asparagus bits. Pour 1 tsp fresh cream into each tartlet. Add asparagus and Swiss Emmental AOP, layered alternately. Sprinkle with sesame seeds and serve.

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