Name: Camembert and asparagus tarts
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10 servings
Cuisine: Bake
Ingredients: 250.00 g phyllo pastry; 60.00 ml butter melted; 6.00 spring onions sliced; 125.00 g camembert cheese sliced; 14.00 cherry tomatoes halved; 100.00 ml asparagus tinned, drained

Recipe Disclaimer

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Ingredients (6)

250.00 g	phyllo pastry
60.00 ml	butter — melted
6.00	spring onions — sliced
125.00 g	camembert cheese — sliced
14.00	cherry tomatoes — halved
100.00 ml	asparagus — tinned, drained

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Method:

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.

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