Method

Preheat oven to 170°C. Lightly grease two 12 hole mini muffin tins.

In a piece of tin foil wrap the garlic, thyme and olive oil and place in preheated oven for 30-40 minutes or until soft. Squash with a folk and cool.

In a food processor place the flour, salt and butter and whiz until you have small crumbs. Add the egg and two tablespoons of cold water and pulse to form a soft dough.

Remove from the processor wrap in cling wrap and place in fridge for 30 minutes.

Roll the pastry until 2-3mm thick. Using a circle cutter slightly larger than the mini muffin tray holes, cut your shapes. Press pastry gently into tins.

In a bowl combine the garlic, thyme, asparagus, blue cheese, spring onion and parsley. Spoon the mixture into the pastry cases.

In a small jug whisk the eggs, cream and salt and pepper. Pour into the pastry carefully. Do not overfill or they will overflow while cooking.

Place into the oven for 20-25 minutes or until lightly browned and puffed.

Remove from the oven and let sit only for a couple of minutes before removing the tarts from the tin.

Tip: The cream can be replaced with milk, crème fraiche or sour cream in this recipe. And if you don’t like blue cheese, try the recipe with feta instead.