10 Summer starters: Tomato & Basil Asparagus Sand Pie

Preparation time: 20 min

Standing Time: 2 hours

Makes 12 tarts

Ingredients:

– 12 tarts cooked in salt dough
– 25 asparagus
– 2 tomatoes, peeled, seeded and cut into small cubes
– 100g mascarpone
– 50 g fresh goat
– 1 bunch of basil
– 2 tablespoons olive oil
– salt & pepper for seasoning

Method:

1. Prepare the tomato mousse by mixing diced tomatoes, goats cheese, mascarpone whipped cream, fresh basil leaves – washed and finely chopped. Season with salt and pepper.
2. Let stand for at least 2 hours.
3. Peel the asparagus and cook in plenty of salted water or steam for 15 to 20 min.
4. Drain and immerse in ice water to stop the cooking.
5. Cut into 2 in the vertical direction, then cut the stem off the side of the pie crusts.

Spread the mousse on tomato tarts, place over the asparagus, sprinkle with diced tomatoes and basil.Drizzle with olive oil before serving.

For more summer starters see:

Sautéed asparagus with Vanilla

Piquillos Asparagus

Cream of white asparagus, scallops and crispy speck petals

Asparagus with small sauces

Asparagus with pomegranate juice with lime & dill

Cucumber algae yoghurt

Sangria with cucumber

Potato salad

Asparagus with citrus