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.

Makes 12


3 sheets puff pastry, thawed 220g canned asparagus, drained 220g soft goats cheese 1 tbsp chives 1/2 cup cream 1 egg


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.

Nutritional Information

Calories 232 k/cal Protein 7g Carbs 24g Fats 12g Fibre 0g
June 18, 2021