BRIE & ASPARAGUS TARTS

INGREDIENTS: 400 g puff pastry 1 egg; beaten Salt and freshly ground pepper

170 g asparagus; blanched 1/2 cup (125 ml) sun-dried tomatoes; sliced 200 g olives

2 sprigs rosemary, leaves only; chopped Olive oil 250 g Ile de France Brie; sliced

METHOD: To make the puff pastry cases 1. Preheat oven to 200 °C. 2. Lay puff pastry on a floured surface and cut in half. Transfer to a lined baking tray and lightly score a 1cm border into each one. 3. Brush with the beaten egg and season with salt and black pepper. 4. Bake for 15–20 min. until golden brown and crisp.

To make the filling 1. Place asparagus, sun-dried tomatoes, olives and rosemary into a mixing bowl. Add the olive oil and toss to coat. Season with salt and pepper. 2. Place filling onto pre-baked puff pastry bases and top with slices of Brie. 3. Return to oven for 5 min. or until cheese melts, then serve immediately.

Serves: 4

#brie #asparagus #tart