- Butter up a pie pan (diameter approx. 25 cm) or 6 smaller pans. Roll out the dough and press it into the pan. Let the pan(s) rest in the fridge for about an hour.
- Prepare the cheese mixture in the meantime. Grate the cheese and add it into a blender or a food processor with eggs, cream, salt and black pepper. Blend until smooth.
- Prick the crust with a fork and line the crust with a baking sheet. Cover with baking beans. Pre-bake the crust for about 10 minutes. Let the crust cool down and remove the beans and the baking sheet. Pour the egg mix on the crust. Bake at 170°C for about 20 minutes. In the meantime, prepare the asparagus and the peas by parboiling them quickly in boiling salted water. Cool them down in ice cold water, dry them off and season with salt. When the pie is baked, garnish it with asparagus, peas and dill. Grate more cheese on top, if desired, and season with black pepper.
| Tartelettes | |
|---|---|
| 300 g | Le Gruyère AOP cheese + 100 g for garnishing |
| 3 | eggs |
| 2 dl | cream |
| 1/2 tsp | salt |
| black pepper | |
| asparagus | |
| peas | |
| dill | |
| prepared savoury pie dough | |
