British Brie and Asparagus Tart
Celebrate great British ingredients in this simply delicious savoury tart.
Serves 6 / Prep time: 20 minutes / Cook time: 35 minutes
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
1 Preheat the oven to 220°C, fan oven 200°C, Gas Mark 7.
2 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.
3 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.
4 Bake for 25-30 minutes, until the pastry has risen and is golden brown. Serve while warm.
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).
Cost: £6.06 Cost per portion: £1.01
Nutritional analysis per serving
24g carbohydrate of which 5g sugars
22.5g fat of which 6g saturates
388mg sodium equivalent to 0.9g salt