Tartlets

Ingredients:

For tartlets:
2 to 3 tbs oil
10 1/2 oz puff pastry
all purpose flour for dusting

Filling:
1 1/2 tbs butter
2 1/2 tbs all purpose flour
2 cups warm chicken broth
1 egg yolk
3 tbs heavy cream
sea salt flakes
Ground pepper
grated zest of 1 lemon
Juice of 1 lemon
4 white asparagus (or Green)
1/2 summer cabbage
1 cup peas
1/4 cup Chervil
12 tartlet shells

Preparation:

For tartlets:
You will need 24 tartlet pans or molds, each about 4-4.5 in in diameter.
Oil 12 on the inside and 12 on the outside.

1-Roll the puff pastry out thinly on a floured worksurface.
2-Cut out 12 circles about 4.5 to 5.5 in in diameter and use them to line the internally oiled pan.
3-Press the pastry firmly
4-Place the second pan on top of the pastry shells
5-Place in the refrigerator for 20-25 min
6-preheat oven to 400F and bake shells for 12-14 min
7-let them cool slightly before removing them.

For Filling:
8-Melt the butter in a saucepan
9-Add flour and stir, 2-3 min
10-add chicken broth slowly while whisking
11- simmer for 7-8 min
12- mix the egg yolk with the cream
13- whisk into the sauce, let simmer 2-3 min
14- pass the sauce through a sieve and season to taste with salt, pepper, lemon juice and zest

15-peel the asparagus and break off the woody stem ends
16-slice the asparagus finely
17-slice the cabbage finely
18-add asparagus, cabbage and peas to the sauce, cook for 1-2 min
19- add Chervil
20-Add the sauce to the tartlets and serve

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