Camembert and asparagus tarts

Recipe from: 3/1/2001 12:00:00 AM

Ingredients 6
Servings 2
Minutes 20 mins


Serving Change
  • 250
    phyllo pastry
  • 60
    melted butter
  • 6
    spring onions, sliced
  • 125
    ripe Camembert cheese, sliced
  • 14
    cherry tomatoes, halved
  • 100
    canned asparagus salad cuts, drained


20 mins
1. Place two layers of phyllo pastry on top of each other, brushing each layer with melted butter Repeat with another two layers. Cut into 20 cm squares. 2. Grease muffin pans with butter and place one square into each muffin pan. Brush with butter and place another square on top so that the corners point in opposite directions to the first square. Brush with melted butter. 3. Divide asparagus, onions and tomatoes between pastries and top with slices of cheese. Season with salt and freshly ground black pepper and bake in preheated 180 ºC oven for 20 to 25 minutes until pastry is golden. Serve warm.

If you use puff pastry or shortcrust pastry then trim the pastry to fit the muffin tray.

Read more on: bake  |  dairy


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