Ingredients
170 gram asparagus
125 gram cherry tomatoes
1 teaspoon finely grated lemon rind
1 tablespoon olive oil
1/4 cup loosely packed fresh basil leaves, shredded finely
20 shortcrust pastry cases
70 gram marinated goat’s cheese, drained
Method
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; season to taste.
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.
Note
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