Party Bread Tartlets with Corn, Tuna and Asparagus
From ‘And the Love is Free’ Print Book page 19
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My Mum and Dad didn’t entertain that often when we were little but I remember the excitement in helping to prepare on the odd occasion that they did have guests over for dinner. These were our absolute favourite starters and we used to have great fun passing them around while everyone was mingling over a pre dinner drink.
A word of warning though. You’ll notice that there isn’t any asparagus in the photo. I did use it when I was testing the recipe but the colour was such a dull creamy green that those pictures ended up on the cutting room floor.
Makes approx 24
1 loaf white sliced bread butter
1 quantity of tasty cheese sauce
1 x 95g (3oz) can tuna in springwater
1 x 125g (4.5oz) can sweet corn
1 x415g (14oz) can asparagus
Preheat oven to 200C (400F).
Remove the crusts from a slice of bread end then roll out until flat using a rolling pin. Butter the flattened bread then push it into a small cup cake tin, squeezing the corners together to make little tartlet cases. Repeat with remaining bread and bake for 10-15 minutes or until golden on the edges and dried out.
Meanwhile, divide the warm cheese sauce between three bowls. Drain tuna, mash with a fork and fold through one of the bowls of sauce. Drain corn and fold through another bowl of sauce. Drain asparagus and remove 2/3 for another use. Mash remaining 1/3 asparagus and stir through the remaining sauce. Fill bread cases with the three different sauces. This can be done a few hours ahead of time.
When the guests are arriving, return to the oven and bake for a further 10-15 minutes until warmed through and just starting to brown on the top. Serve immediately.
Add to my Old Favourite Recipes
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