Asparagus, leek and pea spring tartles
Flaky pastry cups are filled with a creamy asparagus, leek and pea mixture and topped with a sprinkling of pine nuts for that added crunch.
Reduced-fat puff pastry
3 sheet(s), sheets, just thawed
1 whole, medium, thinly sliced
1 clove(s), crushed
1 bunch(es), cut into 2cm lengths
Frozen green peas
½ cup(s), (60g), thawed
3 medium, lightly beaten
Light cream cheese
200 g, softened
Low fat tzatziki
Fresh flat-leaf parsley
1 tbs, leaves, chopped
1 x 3 second spray(s)
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 12-hole (⅓-cup/80ml capacity) muffin tin with oil. Using a 10cm round cutter, cut 12 rounds from pastry. Line prepared tin holes with pastry.
- Heat oil in a large non-stick frying pan over medium heat. Add leek and garlic and cook, stirring, for 5 minutes or until softened. Remove from heat. Stir in asparagus and peas. Spoon leek mixture into pastry cases.
- Whisk eggs, cream cheese and tzatziki in a medium bowl until combined. Season with salt and freshly ground black pepper. Pour egg mixture into pastry cases. Sprinkle with pine nuts. Bake for 25–30 minutes or until filling is set and pastry is golden. Serve tartlets sprinkled with parsley and dill.
SERVING SUGGESTION: Mediterranean salad made with 3 cups (90g) baby spinach leaves, 3 roma tomatoes (cut into wedges), 1 Lebanese cucumber (halved, sliced) and ½ cup (80g) black olives, drizzled with 2 tablespoons balsamic vinegar and 2 teaspoons olive oil.