These delicious tartlets make the perfect grab and go snack or serve with a salad for a light lunch. They'll keep up to a week in the fridge... but they don't usually hang around for long.
3 sheets puff pastry, thawed
220g canned asparagus, drained
220g soft goats cheese
1 tbsp chives
1/2 cup cream
Preheat oven to 190oC/374oF/Gas 5. Grease a 12 hole muffin pan with cooking oil spray.
Next, cut out 24 rounds of puff pastry using a 6.5cm cutter and line the pan holes.
Place asparagus and crumbled goats cheese evenly in each hole. In a small bowl, mix together the chives, egg and cream and pour the liquid into each hole.
Cook for 20-25 minutes or until the tops start to turn golden. These can be eaten hot or cold, or you can freeze them.
Calories 232 k/cal