Asparagus & goats cheese tart
Ingredients
4 sheets phyllo pastry
olive oil
2 cylinders chevin (goats milk cheese)
1 punnet slim asparagus tips, trimmed
salt and freshly ground black pepper.
olive oil
2 cylinders chevin (goats milk cheese)
1 punnet slim asparagus tips, trimmed
salt and freshly ground black pepper.
Method
Preheat the oven to 200°C.
Brush the sheets of pastry with olive oil, and fold each into a rectangle.
Place on a baking sheet. Crumble the goat's cheese on top, leaving a border of pastry. Add the asparagus. Season and drizzle with oil.
Bake for 12 minutes, until the pastry is golden-crisp and the asparagus just tender.
Brush the sheets of pastry with olive oil, and fold each into a rectangle.
Place on a baking sheet. Crumble the goat's cheese on top, leaving a border of pastry. Add the asparagus. Season and drizzle with oil.
Bake for 12 minutes, until the pastry is golden-crisp and the asparagus just tender.
Notes:
Ricotta works just as well as goats milk cheese. Top with ruffles of smoked salmon trout or prosciutto, or add shavings of Parmesan.
Ricotta works just as well as goats milk cheese. Top with ruffles of smoked salmon trout or prosciutto, or add shavings of Parmesan.
Please like & share
Follow & like Lynne's Contrived Kitchen
Follow & like Lynne's Contrived Kitchen
