Ingredients

Method

• 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

Ingredients

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.

Browse more starters and light meals here.