Roasted asparagus and Chevin tarts

Roasted asparagus and Chevin tarts

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  • 4
  • Easy
  • 15 minutes
  • 12 minutes
  • Thelema Sauvignon Blanc 2007


  • 4 sheets phyllo pastry
  • olive oil
  • 2 cylinders chevin (goat’s-milk cheese)
  • 1 punnet slim asparagus tips, trimmed
  • salt and freshly ground black pepper

Cooking Instructions

Preheat the oven to 200°C.
Brush the sheets of pastry with olive oil, and fold each into a rectangle.
Place on a baking sheet. Crumble the chevin on top, leaving a border of pastry. Add the asparagus. Season and drizzle with oil.
Bake for 12 minutes, until the pastry is golden-crisp and the asparagus just tender.
Cook’s tips: Ricotta works just as well as goat’s-milk cheese. Top with ruffles of smoked salmon trout or prosciutto, or add shavings of Parmesan.
Per serving: 871.9kJ, 11.1g protein,13g fat, 11.4g carbs
TASTE’s take:
This quick and simple dish is great followed with a bowl of chunky fresh-fruit salad or preceded by a substantial salad of chicory, rocket, fennel and avo.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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