Salmon asparagus pesto tarts
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Prep Time
15 Minutes
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Cook Time
15 Minutes
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Yield
12
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Difficulty Level
Easy, Quick
Ingredients
- 1 x 200g can Safcol Salmon in Springwater, drained
- 6 sheets fresh or frozen filo pastry
- ½ cup melted butter
- 1 bunch asparagus, washed trimmed and cut in 2cm lengths
- 3 tablespoons basil pesto
- 4 large eggs, lightly beaten
- 1 cup Greek style natural yoghurt
- ½ cup grated cheddar or tasty cheese
- sea salt and freshly ground black pepper
Instructions
- Preheat oven to 190°C. Oil a 12 pan patty pan.
- Working quickly, lay one sheet of filo on a board. Brush half with melted butter, fold the pastry over the buttered side. Brush the top with butter and repeat with a second sheet. Cut in four and push into four oiled patty pans holes, repeat with the remaining 4 sheets of filo.
- In a medium bowl, beat the eggs, then add the yoghurt, season generously with salt and pepper and mix well.
- Divide the salmon flakes and asparagus between the 12 pastry lined patty pans.
- Add a ½ teaspoon of basil pesto into each tart.
- Divide the egg mixture between the 12 tarts. Top each with a little of the grated cheese.
- Bake for 15 minutes or until the pastry is golden brown and the egg filling is set and golden on top. (Tip if the pastry cooks a little too fast cover the tarts with a sheet of baking paper.)
| Servings: | 6 |
| Ready in: | 30 Minutes |
| Course: | Finger Food, Snack |
| Recipe Type: | Tarts & Frittatas |
| Ingredient: | Salmon |
Salmon asparagus pesto tarts
Easy to make, very tasty and really cute. Try these delicious little Salmon Asparagus pesto tarts make the most of seasonal asparagus and firm textured salmon.
