Asoaragus & Tomato Filo Tarts
Recipe: #30448
September 26, 2018
Categories: Snacks, Cheese, Parmesan, Eggs, Asparagus, Appetizers, Brunch, Game/Sports Day, Oven Bake, Vegetarian, Hot Appetizers, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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