Asparagus, ham and chive filo tartlets

Asparagus, ham and chive filo tartlets
  • Serves icon Serves 8
  • Time icon Takes 10 minutes to make, 20 minutes to cook

Make the most of asparagus, while it’s in season, and cook this easy filo tart starter recipe for your friends.

Nutrition: per serving

Calories
223kcals
Fat
21.5g (12.1g saturated)
Protein
6.9g
Carbohydrates
3.5g (0.8g sugar)
Fibre
0.5g
Salt
0.6g
Calories
223kcals
Fat
21.5g (12.1g saturated)
Protein
6.9g
Carbohydrates
3.5g (0.8g sugar)
Fibre
0.5g
Salt
0.6g

Per tartlet

Ingredients

  • 3 large free range eggs
  • 150ml double cream
  • 3 large filo pastry sheets
  • 75g butter, melted
  • ½ x 250g asparagus bunch, woody ends snapped off, stems thinly sliced, tips left whole
  • 90g cooked ham hock, shredded (from deli counters, or ready-pulled from Waitrose)
  • Small bunch of fresh chives, snipped

Method

  1. Preheat the oven to 180C/fan160C/gas 4. Whisk together the eggs and cream in a bowl, season well, then set aside.
  2. Brush each sheet of filo pastry with the melted butter, then cut each sheet into 8 squares. Layer 3 squares of filo pastry into 8 holes of a muffin tin.
  3. Divide the sliced asparagus, shredded ham and chives (reserving a few for serving) evenly among each tart case and pour over the egg mixture. Top with the asparagus tips. Cook in the oven for 20 minutes until golden and just set. Scatter with extra chives to serve.

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
Subscribe to delicious magazine today

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

August seasonal recipes

Cherry tomato and herb puff tarts

Nestled in the heart of these flakey puff pastry tarts is a moreish combination of...

Save recipe icon Save recipe icon Save recipe

Leek recipes

Smoked haddock, leek and chive tartlets

Smoked haddock and leek is a classic combination, but when baked together in a creamy...

Save recipe icon Save recipe icon Save recipe

Savoury tarts

Tenderstem and spring onion galettes with goat’s cheese

This open-face style tart recipe is called a galette. It’s packed with fresh spring veg...

Subscribe to our magazine

Subscribe to delicious. magazine this month and receive a free cookbook

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine