Pidy’s gluten-free range is growing by the day with a fantastic array of formats to meet your needs, from cocktail and buffet options, to main meals and desserts.
Ingredients12 x 5cm Pidy Gluten-free Cases 100g unsalted butter 2 x garlic cloves finely chopped 2 x eggs, plus one yolk 65g ground almonds 35g finely grated Parmesan 12 x blanched asparagus spears Sun blush tomato (optional) |
MethodPreheat the oven to 190°C. Soften the butter with an electric beater, add the garlic and then the eggs, one at a time, between spoonfuls of the flour. Beat until light and fluffy. Add the remaining flour, almonds and Parmesan, beat again until soft. Spoon the mixture neatly into the tart case and insert an asparagus spear into each one. Bake until the frangipane is cooked and risen to a small dome. Garnish with sunblush tomatoes and Parmesan. |
For more recipes download our pastry collection magazine
