December 4, 2015

Turkey and Asparagus Tartlets, after Thanksgiving

Natacha Sanz Caballero Breads, Eggs eggs, tartaletas de pavo, Thanksgiving, turkey, turkey and asparagus tartlets

Thanksgiving came and went, like every year —and just as fast as it does every year. Preparations for a big holiday always remind me of a climb up a mountain. You prepare, mentally and physically, you take your time, gather all you need, and start hiking. You keep looking up, the summit getting closer as you walk. The last few  steps are the hardest, you’re tired (and there are still last minute runs to the market!). But you finally reach the summit. You look around and admire, enjoying the view. You pat yourself on the back —you did it!—, hug your loved ones, have a wonderful time, and savor the moment. After a while, feeling accomplished, satisfied and thankful, you start hiking down. The way down is an easy one, and takes much less time than it took to get up. And no sooner than when you reach the bottom, preparations start for the next big hike —Christmas is just around the corner.

This Thanksgiving was particularly special. Matthew is away at college, and we hadn’t seen him in a while. This was his first long weekend home, and we were anxious to see him. All together at table, again, sharing with our friends. What joy.

We had been warned of a college student’s first Thanksgiving home. They’ve had their first taste of independence, and conforming to the house and the family’s rules can be a challenge for the young adult. We weren’t fazed by the warning, but what can I say? Matthew was not an exception —our family is not an exception. But with love and understanding, the waters stayed in their riverbed, and we anxiously look forward to Matthew’s next long home stay at Christmas time.

Thanksgiving was in fact a beautiful day, the entire weekend was wonderful and restful, and even included a trip to Indianapolis to watch our high school football team, Bishop Dwenger Saints, take home the State title. What an accomplishment! It was a very proud moment for the Bishop Dwenger High School family, but in particular for the coaches and players, who had worked very hard to get to this moment (check it here). We can say we were there to witness and be part of it —at Lucas Oil Stadium, home of the Indianapolis Colts, no less!

And after Thanksgiving, came the leftovers —another great aspect of the feast. So many possibilities! I have half the carcass and bones of the turkey in my fridge, ready to be made into stock (my friend Shelby has the other half), and after a second meal of turkey and fixings, as they call the sides here, I was left with enough turkey to make these wonderful turkey and asparagus tartlets, so easy to make, they will become your new after-Thanksgiving favorite meal. Seriously! You could use broccoli instead of asparagus, and the result would be just as delicious.

I made the crust, because I like to get messy (and because I like to know what goes into what I eat), but if you use store-bought dough, or piecrust, these tartlets are as easy to make as an omelette. I promise!

Let me know what you think.

 

TURKEY AND ASPARAGUS TARTLETS

Tartaletas de Pavo y Espárragos

I used 6 4-inch mini springforms, but you can use a muffin pan. The tartlets will be a bit smaller, and you will get a few more of them.

Ingredients:

For savory pastry dough

2 cups flour

8 Tbs unsalted butter, diced and chilled

1/2 tsp salt

1/3 cup iced water

 

For filling

8 eggs

1/2 cup milk

20 asparagus

1 medium onion

2 Tbs extra virgin olive oil

1/2 lb cooked turkey

Salt to taste

Freshly ground pepper

3 sprigs fresh thyme

 

Make the savory pastry dough:

In a large bowl, sift flour and salt. Add the butter and mix until it becomes crumbly (I used a stand up mixer, buy you can use your fingertips, incorporating the butter into the flour mixture until it becomes crumbly).

Add the iced water and continue to mix until a dough forms (if using your hands, make a well in the center and add the water, incorporating with your fingertips until a dough forms).

On a floured work surface, pat the dough into a 1 inch thick disk. Wrap in plastic wrap and refrigerate for at least one hour.

On a lightly floured work surface, roll out the dough into a 1/8 inch thick large disk. With a round 4-inch cookie cutter, cut out 6 rounds (alternatively, you can use the bottom of the springform and a knife) and ease onto the bottom of the springforms. Cut out 6 one-inch wide strips to place around the springforms inner wall.

Prick the bottom of the dough with a fork, cover the springforms with plastic wrap and freeze for at least 30 minutes.

Preheat the oven to 375ºF. At this point, you would line the frozen tartlets with parchment paper and fill with pie weights or dry beans (I was a bit lazy this time, and since the tartlets were small, omitted this step).

Bake for about 10 minutes. Remove the weights and the parchment paper and bake for about 5 minutes longer. Remove the tartlets from the oven and let cool.

Make the filling:

Wash and cut the asparagus into 1/2 inch long pieces, discarding the tougher ends. Peel and thinly slice the onion. In a frying pan, heat the olive oil on medium heat and add the asparagus and onion. Cook until they soften a bit, 5 minutes. Remove from the heat source.

Roughly chop the turkey. Mince the thyme.

In a large bowl, beat the eggs and season with salt and pepper. Add the turkey, the vegetable mixture and the thyme. Pour the egg mixture into the tartlets and bake for about 30-35 minutes.

Remove from the oven and let cool for a few minutes. Place a small thyme sprig on top of each tartlet and serve.