Quick & Easy

Asparagus, tomato and goat’s cheese tarts

asparagus, tomato & goats cheese tarts
20 Item



1.Trim asparagus; slice thinly. Boil, steam or microwave asparagus until tender; drain. Rinse under cold water; drain.
2.Halve tomatoes; cut into thin wedges.
3.Combine asparagus and tomatoes in medium bowl with rind, oil and half the basil.
4.Divide half the asparagus mixture into pastry cases; top with cheese, then remaining asparagus mixture. Sprinkle with remaining basil.

You can use feta cheese in place of goat’s cheese. Make pastry cases a week ahead; store in an airtight container. Prepare asparagus and tomatoes 8 hours ahead for asparagus mixture; cover, refrigerate separately. Assemble tarts just before serving.


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