Last month I joined in with Meeta’s Monthly Mingle for the first time, a blogging event over at a beautiful blog called What’s For Lunch, Honey. The theme was ‘Think Pink’ and I submitted my Pink Pasta dish. Sarah from Maison Cupcake hosted and gave a wonderful round up of all the very inspirational ‘pink’ entries. This month, its Jeanne’s turn to host over at Cook Sister and with the theme being ‘Topless Tarts’ who could resist joining in again?!
British Asparagus, Smoked Trout and Dill Tartlets
Makes 6 Mini Tarts/One large tart
350g shortcrust pastry
1. Pre-heat the oven to 190 degrees celcius.
Fabulicious Food says
>Thanks James…cooking with two kids in tow is hard enough without the extra pressure of pastry!
James Brewer says
>These sound superb!! So many different ways to enjoy asapragus – I love it.
Psst… don't worry about not making your own pastry – I don't either!