My Fillo Tartlets
Completely uninspired by what I had planned for our meal, I came up with this using a selection of ingredients I happen to have lying around the fridge! Great served as a starter or main with a fresh green salad on the side.
Ingredients (makes 4)
4 sheets fillo pastry
a knob of butter
80g pack smoked salmon trimmings
A good chunk of Blue cheese
8 miniature asparagus spears
A handfull of pine nuts
1 egg beaten
Pre heat the oven to 180c gas mark 4. Look out four 12cm loose bottom flan dishes. Melt the butter. Cut each sheet of fillo into four then using a pastry brush, brush each square with butter and place into the flan case pushing down from the center working to the edges trying to break the fillo sheets as little as possible. Brush the second sheet with butter and place on top of the first but at right angles so the corners stick up. Keep doing this until each tart case has at least four filo sheets inside.
Prick the bases of the tarts with a fork then pop them onto baking tray in the oven and bake for 5-10 mins or until golden.
Chop the asparagus tips into small chunks and divide between the cooing tart cases. Do the same with the smoked salmon trimmings followed by the blue cheese and pine nuts. Mix the egg and milk with a fork in a small ramekin and pour over the each tart letting the liquid settle before toping up if needs be.
Place into the oven for around 15 -20 minutes until set and bubbling. Serve warm or cold. Great in work lunch boxes!