Asparagus Tartlets

I know, you all think I have grown bored with this blogging story, or even worse, run out of ideas. Ha, you should be so lucky. Truth is life has been hectic but hopefully I will start remembering that I need to feed my husband and myself more than emergency risotto or stir fries now that I have time to breathe again.
For those of you who keep asking for cake recipes on this blog....I'll spoil the image I am trying to create (!) and post one soon. Or those crunchies with toasted nuts and caramel!!
So, yummy asparagus tarts. You sort of make up the quantities as you go along. The asparagus can be fat or thin or white or green, as you please or as may be available at the market. Serve it with whatever tickles your fancy. I did my favourite squashed potatoes with rosemary and balsamic vinegar; and leeks fried in olive oil and garlic and then added cauliflower stir fried till slightly tender.
On the potato note, I did a different roast potato this week that is a must! Peel and parboil your potatoes for about 7 minutes. Drain, toss onto paper towel to dry. Snip some rosemary in your pot, add some salt, throw potatoes back in and shake vigorously to rough the spuds up. Now add about a tablespoon of the finer ground polenta (4 potatoes), shake very well and turn into dish with preheated olive oil. Roast till done, turning once. Utterly crispy outside, soft inside and 4 spuds are too few for 2 people when they taste so good!


                                                           Asparagus Tartlets 
Roll puff pastry
Asparagus - at least 8 per tartlet if fairly thin
Cottage cheese
Cheddar cheese
Parmesan cheese
Olives, 2 per tartlet
Olive oil
Rocket


Cut the puff pastry into portion sized rectangles. Pre-bake for at least 8 minutes, it should be just starting to turn golden brown. Remove from oven. While pasrty is baking, rinse the asparagus and then pour boiling water over them in a container and allow to stand for a minute before draining. If very thick give it a bit longer.
Mix a heaped tablespoon of cottage cheese with a generous grating of cheddar cheese and a grind of black pepper, then spread over pastry, leaving an edge. Arrange asparagus on top. Halve and de-pip olives and put on top. Grate a little parmesan over, drizzle with some olive oil and bake at 180C till golden and puffed. Remove from oven, top with fresh rocket and a few parmesan shavings and tuck in.

Yes, cheese again, sorreeeeee