Name: Mushroom and asparagus tart
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 4 sheets filo pastry; 40 gram butter, melted, plus 20g extra; 1 tablespoon breadcrumbs; 200 gram finely sliced mushrooms; 1 bunch asparagus, trimmed, halved lengthways; 2 teaspoon currants; 1 beaten egg; 60 gram sliced smoked cheddar

Ingredients

4 sheets filo pastry

40 gram butter, melted, plus 20g extra

1 tablespoon breadcrumbs

200 gram finely sliced mushrooms

1 bunch asparagus, trimmed, halved lengthways

2 teaspoon currants

1 beaten egg

60 gram sliced smoked cheddar

Method

1.Preheat oven to 200°C. Line an oven tray with baking paper.

2.Brush 1 sheet filo with butter and sprinkle with 1 teaspoon of crumbs. Repeat layers with remaining filo, butter and crumbs, layering together, finishing with layer of crumbs.

3.Cut filo stack in half and put one half on top of the other making 8 layers. Transfer to tray. Roll edges inwards to create a rough border. Bake 6-8 minutes, until lightly golden.

4.Melt extra butter in a large flying pan on medium. Saute mushrooms, asparagus and currants 3-4 minutes, until tender.

5.Arrange mushroom mixture on pastry. Drizzle with egg. Top evenly with cheese slices.

6.Bake 10-15 minutes, until cheese has melted. Cut into slices to serve.

If preferred, instead of filo, use 2 puff pastry sheets. Place on a baking tray and roll edges in to form a border. Divide filling between them. Sliced zucchini can be used instead of asparagus.
Note

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Ingredients

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