- 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
Preheat the oven to 200°C. Brush each sheet of phyllo with melted butter and layer each sheet on top of one another.
Cut into 6 long rectangles, season and top with half the sliced mozzarella.
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.
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.