Asparagus Ricotta-Gruyëre Tarts

Asparagus Ricotta Gruyëre Tarts Lance Lawson“Although these bite-size crustless tarts are easy to make – they are certain to create a big impression with your guests.”

tarts in panThe bite-size tarts are delicious addition to any large or small gathering.  And because they are crustless they come together quickly. I make them by the dozens and keep a ready supply on hand in the freezer for parties or unexpected guests. I developed this recipe because I was looking an hors d’oeuvre which I could easily make in bulk (scooping batter into mini-muffin tins is way preferable to hand assembling dozens of individual pieces). And I was looking for a cocktail snack which would also freeze and reheat well (they stay moist and stand up beautifully). Mini-quiches have become somewhat passe thanks to the frozen foods section at Trader Joe’s – so these tiny tarts offer a gourmet alternative. To further boost the flavor I use fresh ricotta (which I strain overnight in the fridge) and a hearty fresh grated gruyere vs the pre-shredded swiss variety. And you can also use this recipe for larger tarts – which would be a chic addition to a light lunch menu. To make a dozen follow the recipe below, substituting standard size muffin pans and increasing the baking time to 35 minutes. For the recipe: Continue reading