THE DAIRY KITCHEN
Brie and Asparagus Galettes
By THE DAIRY KITCHEN
Makes
8
Difficulty
Easy
Preparation
20 MINS
Cooking
30 MINS
Try this stunning recipe for entertaining.
Ingredients
20g butter1/2 leek, washed and very finely sliced
1 sheet butter puff pastry, thawed
8 spears (approx. 1 bunch) asparagus, ends trimmed, halved diagonally
salt and freshly ground black pepper, to taste
olive oil spray
125g ripe and full flavoured Brie or Camembert
Method
- Melt butter in a small frypan, add leek and saute over low heat for 5 minutes until soft and glossy. Cool slightly.
- Cut pastry sheet in half, then in 4 the opposite way, to make 8 rectangles. Arrange on a baking paper lined tray.
- Spread a small amount of leek down the centre of each piece of pastry, leaving a small border. Top with two asparagus halves, season to taste and lightly spray with oil. Bake at 200°C for 20-25 minutes, until pastry is golden.
- Cool tarts on a wire rack for 5 minutes, before topping each with a generous slice of brie. Serve warm or at room temperature.
