Fresh Asparagus, spinach and Danish Blue Cheese tarts

A little something for lunch.

During the Summer, here in Toronto, there's a Farmer's Market on a Tuesday afternoons in the Trinity Bellwoods Park. I popped in a week ago and bought all sorts of fresh, seasonal and organically grown produce. Stuff thathasn't been sitting in a van for a day on it's way to a store, stuff that hasn't been packaged in useless, throw-away, environmentally infriendly packaging. Despite the fact that today's show was rained out by a tremendous, cleansing thunderstorm, I had wanted to make sure I had used up all the remainders before restocking. Voila, a gorgeous, easy little set of quiche-style tarts to eat for lunch, or a starter for a Summer picnic in the park.




Asparagus, Spinache and Danish Blue Quiche

1 Portion of whole wheat savory tart shell pastry

15 ml extra virgin olive oil
1 tsp butter
1 large shallot, chopped
2 cloves garlic, crushed
2 tsp fresh thyme leaves
1 bunch fresh spinach, chopped (about 300g)
1/2 tsp castor sugar
salt and pepper
15 ml plain flour
4 large eggs
3 tbsp crem frais
280 ml low fat milk
100g Danish Blue cheese
60 ml grated Parmesan

-Heat oven to 375˚F

-Make pastry ; blind bake individual tarts ; cool

-Heat oil and butter gently in a skillet and sautè onion and garlic until translucent, about 5 mins. Add spinach and thyme and sugar and cook another 5 mins until soft. Let cool slightly.

-Beat eggs, crem frais and milk in a large bowl

-Fold flour into spinach mix, season to taste ; mix into egg mixture

-stir in aparagus, blue cheese and half parmesan

-fill tart shells with mixture, sprinkle with remaining parmesan and bake ±30 mins until set