Ingredients

Method

• 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

Method

Ingredients

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.

Serve immediately.

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.

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