Asparagus, ham and chive filo tartlets

Name: Asparagus, ham and chive filo tartlets
Prep time: 10 min
Cook time: 20 min
Yield: Serves 8
Cuisine: British recipes
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

Easy
June 2011

Easy
June 2011

Serves 8
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

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

Per tartlet

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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

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

Preheat the oven to 180C/fan160C/gas 4. Whisk together the eggs and cream in a bowl, season well, then set aside.
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.
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.

Method

Preheat the oven to 180C/fan160C/gas 4. Whisk together the eggs and cream in a bowl, season well, then set aside.
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.
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.

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