Tartlets with Early Vegetables and Sheep’s Curd

Ingredients:

• 1 sheet of pre-made puff pastry, defrosted
• 1 cup of early vegetables (such as asparagus, peas, and fava beans), blanched and chopped
• 1/2 cup of sheep’s curd
• 1 egg, beaten
• 1 tablespoon of olive oil
• Salt and pepper to taste

Directions:

1. Preheat your oven to 375°F.
2. Dust a clean work surface with flour and roll out the puff pastry to about 1/8 inch thickness.
3. Using a round cookie cutter, cut out circles of about 3 inches in diameter. You should be able to get about 8 rounds out of the puff pastry sheet.
4. Using a sharp knife, score a circle about 1/2 inch from the edge of each round, making sure not to cut all the way through.
5. Brush the scored edges with the beaten egg and prick the center of the rounds with a fork.
6. Bake the rounds in the oven for about 15-20 minutes or until golden brown and puffed up. Let cool on a wire rack.
7. In a bowl, mix the blanched and chopped early vegetables with olive oil, salt, and pepper to taste.
8. To assemble the tartlets, spoon some of the vegetable mixture inside the center of each puff pastry round. Top with a generous spoonful of sheep’s curd.
9. Serve the tartlets warm or at room temperature, garnished with a few fresh herbs if desired.

Verdict:

These tartlets with early vegetables and sheep’s curd are perfect for a light and fresh appetizer or snack. The buttery puff pastry provides the perfect base for the vibrant and flavorful vegetables, and the tangy sheep’s curd adds a creamy and satisfying element. These are easy to make and look elegant on any party platter.

Serving Suggestions:

Serve with a crisp glass of white wine or a refreshing summer cocktail for the ultimate taste sensation. These tartlets can also be served as a side dish or accompaniment to a main meal, such as roasted chicken or fish. Enjoy!