Roasted asparagus and Chevin tarts

By Phillippa Cheifitz

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 12 minutes

Ingredients

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

Method

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.

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