Salmon asparagus pesto tarts

Instructions

1. Preheat oven to 190°C. Oil a 12 pan patty pan.
2. 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.
3. In a medium bowl, beat the eggs, then add the yoghurt, season generously with salt and pepper and mix well.
4. Divide the salmon flakes and asparagus between the 12 pastry lined patty pans.
5. Add a ½ teaspoon of basil pesto into each tart.
6. Divide the egg mixture between the 12 tarts. Top each with a little of the grated cheese.
7. 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