These asparagus filo tarts make a fast, fabulous and filling meal using only six ingredients!
Ingredients
- 1 bunch asparagus, trimmed, halved crossways
- 1 tablespoon olive oil
- 1 small leek, trimmed, halved, washed, thinly sliced
- 4 sheets filo pastry
- Olive oil cooking spray
- 100g cream cheese (with spring onion and chives), crumbled (see note)
- 5 eggs
- 80g mixed salad leaves, to serve
Method
- Step 1Preheat oven to 200ºC/180ºC fan-forced. Lightly grease four 10.5cm (base) loose-based fluted tart pans. Place on a large baking tray.
- Step 2Bring a saucepan of water to the boil over high heat. Cook asparagus for 1 to 2 minutes or until tender. Drain.
- Step 3Meanwhile heat oil in a frying pan over medium-high heat. Cook leek, stirring, for 5 minutes or until softened. Cool for 10 minutes.
- Step 4Meanwhile, place 1 sheet filo on a flat surface. Spray with oil. Repeat layering with remaining filo sheets and oil. Cut filo stack into four 14cm squares. Line prepared pans with filo squares. Divide leek between tarts. Top with asparagus and cheese. Whisk eggs in a bowl. Season with salt and pepper. Divide mixture between tarts. Bake for 15 minutes or until golden and set. Serve with salad leaves.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1161 kj
Energy
20g
Fat Total
8g
Saturated Fat
2g
Fibre
14g
Protein
295mg
Cholesterol
291.26mg
Sodium
2g
Carbs (sugar)
11g
Carbs (total)
All nutrition values are per serve
Notes
We used 1/2 x 200g wheel by South Cape.
- Author: Sharon Kennedy
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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