Asoaragus & Tomato Filo Tarts

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).