Asoaragus & Tomato Filo Tarts

6
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"From our weekday newspaper The West Australian. Times are estimated."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (216 g)
  • Calories 441.3
  • Total Fat - 27.6 g
  • Saturated Fat - 11.3 g
  • Cholesterol - 246 mg
  • Sodium - 515.9 mg
  • Total Carbohydrate - 28.1 g
  • Dietary Fiber - 1.4 g
  • Sugars - 5.7 g
  • Protein - 20.8 g
  • Calcium - 296.8 mg
  • Iron - 2.8 mg
  • Vitamin C - 4.1 mg
  • Thiamin - 0.2 mg

Step 1

Spray six x 12.5cm small pie pans (1 cup capacity) with cooking oil and place on an oven tray.

Step 2

Spray one sheet of pastry with cooking oil and fold in half lengthways and spray again with oil and fold into three to form a square and repeat with another 1 sheets to make a total of 12 squares and line each pan with two squares.

Step 3

Whisk 4 eggs with sour cream in a large bowl until smooth and trim the asparagus and cut into 1cm pieces and chop tomatoes.

Step 4

Stir asparagus and tomatoes into the egg mixture with a 1/4 cup parmesan and season with salt and pepper.

Step 5

Divide among pastry cases and cook in a moderately hot oven (190C) for about 20 minutes or until set and serve with salad (optional).

Tips & Variations


No special items needed.

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