- 11 ounces Pate Brisee
- Flour, to dust
- 1 pound asparagus
- 1 tablespoon extra virgin olive oil
- 1 medium shallot, finely minced
- Salt and pepper, to taste
- 1 teaspoon truffle oil
- 1 egg
- 2/3 cup heavy cream (you can substitute half of it with milk) (150 milliliters)
- 1/2 teaspoon salt
- Pinch of ground black pepper
- 1/2 cup Parmigiano Reggiano or Grana Padano cheese, grated (40 grams)
Preheat to oven to 350° F.
Roll the pate brisee on a lightly floured surface until it is about 1/8-inch thick. It is easier to roll if you divide the dough into 2 parts. Cut 12 6-inch rounds and transfer them into a muffin tin. Put the shells in the refrigerator until you are ready to fill.
Clean and trim the asparagus; cut the tips away and slice the stems into 1-inch pieces.
Heat the oil in a frying pan on medium heat and sauté the shallot until translucent. Add the asparagus and sauté 3 minutes. Add 1 or 2 tablespoons of water, and the salt and pepper. Cover and cook for 2 more minutes. Take off the heat and let cool. Transfer the tips into a cup, drizzle with truffle oil and stir.
Transfer 1/2 the stems into a food processor and blend. Add the egg, cream, 1/2 teaspoon salt and a pinch of pepper and mix evenly. Add the cheese and stir.
Divide the remaining stems into the shells. Pour in the egg and cream mixture into the shells, filling 2/3 full. Top with asparagus tips and transfer to the oven.
Cook for about 40 minutes, until golden and puffy.
Serve warm or at room temperature.
They can be served as an appetizer or a light entrée, paired with a green salad.