British Brie and Asparagus Tart
Celebrate great British ingredients in this simply delicious quick and easy savoury brie and asparagus tart, serving 6 people.
Ingredients
- 150g fine asparagus spears halved
- Few drops vegetable oil
- 320g ready-rolled puff pastry sheet thawed if frozen
- 200g British brie sliced
- 100g roasted red peppers (from a jar) drained and sliced
- Freshly ground black pepper
- 1 tbsp semi-skimmed milk
Instructions
- Preheat the oven to 220°C, fan oven 200°C, Gas Mark 7.
- Cook the asparagus in boiling water for 3-4 minutes. While it’s cooking, lightly grease a baking sheet with the vegetable oil and unroll the puff pastry sheet onto it. Score a border 2cm around all the sides, taking care not to cut right through.
- Drain the asparagus and rinse with cold water. Arrange on top of the pastry sheet, within the border, with the brie and peppers. Season with black pepper. Brush the edges of the pastry with the milk.
- Bake for 25-30 minutes, until the pastry has risen and is golden brown. Serve while warm.
Notes
Nutritional analysis per serving (approximate)
Energy 340kcal/1423kJ, Protein 11g, Carbohydrate 24g of which 5g sugars, Fat 22.5g of which 6g saturates, Fibre 0.5g, 388mg sodium equivalent to 0.9g Salt Cook’s tips: Another time, try the recipe with sliced soft British goat’s cheese. When asparagus is out of season, use sliced courgettes instead (there’s no need to cook them first). Costs per serving: £1.01
Energy 340kcal/1423kJ, Protein 11g, Carbohydrate 24g of which 5g sugars, Fat 22.5g of which 6g saturates, Fibre 0.5g, 388mg sodium equivalent to 0.9g Salt Cook’s tips: Another time, try the recipe with sliced soft British goat’s cheese. When asparagus is out of season, use sliced courgettes instead (there’s no need to cook them first). Costs per serving: £1.01
