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Asparagus-and-mozzarella phyllo tart

By Hannah Lewry
6
Easy
10 minutes
20 minutes

Ingredients

  • 6 sheets frozen phyllo pastry, thawed
  • 100 g butter, melted
  • Sea salt and freshly ground black pepper, to taste
  • 2 x 150 tubs bocconcini, sliced
  • 170 g asparagus, blanched

Method

  1. Preheat the oven to 200°C. Brush each sheet of phyllo with melted butter and layer each sheet on top of one another.
  2. Cut into 6 long rectangles, season and top with half the sliced mozzarella.
  3. Bake for 15–20 minutes, or until golden. Top each tart with the asparagus and remaining mozzarella for the last 5 minutes of cooking time.
  4. Serve immediately.

Cook's note: Defrost the phyllo 45 minutes beforehand. Assemble the tart and place it in the oven half an hour before you want to serve it piping hot.

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