Asparagus Tarts With Chevre
|Unsalted butter/Olive oil||45 Milliliter, melted (3 Tablespoon)|
|Water||45 Milliliter (3 Tablespoon)|
|Phyllo pastry sheet||8|
|Dry breadcrumbs||125 Milliliter (0.5 Cup)|
|Asparagus||500 Gram (1 Pound)|
|Olive oil||10 Milliliter (2 Teaspoon)|
|Leeks||2 , trimmed and sliced|
|Garlic||2 Clove (10 gm), finely chopped|
|Shallots/1 small onion||3 , finely chopped|
|Chopped fresh thyme/0.5 teaspoon / 2 milliliter dried||15 Milliliter (1 Tablespoon)|
|Chopped fresh rosemary/1 pinch dried||5 Milliliter (1 Teaspoon)|
|Chevre||3 Ounce, crumbled (90 Gram, Goat Cheese)|
|Fresh chives/Slivered green onions||1 Bunch (100 gm), cut in 4 inch/10 cm pieces|
In small bowl, combine butter and water.
Working with one sheet of phyllo at a time (cover rest with plastic wrap or damp tea towel), brush phyllo with butter mixture and sprinkle with breadcrumbs.
Cut into 6 squares.
Place squares on top of each other at irregular angles and press into bottom of muffin cup with edges sticking up.
Repeat with remaining phyllo.
To make filling, trim asparagus and peel about 2 inches/5 cm up from bottom of stalks.
Bring large skillet of water to boil.
Add asparagus and cook for 3 to 4 minutes.
Trim off 2-inch/5 cm tips and reserve.
Cut stalks into 1/2 hich/l cm slices.
Heat oil in large, deep non-stick skillet.
Add leeks, garlic and shallots.
Cook gently until vegetables are very tender (add a few spoonfuls of water if they start to stick).
Add chopped asparagus, thyme, rosemary, salt and pepper.
Divide mixture among phyllo shells.
Top with cheese.
Arrange asparagus tips so they stick out of filling.
Bake in preheated 375Â°F/190Â°C oven for 20 minutes, or until golden brown.
Garnish with chives inserted into filling.