Asparagus, Brie and Thyme Tart

Serves 6

INGREDIENTS:

12 sheets of filo pastry

10 slices of brie

12 asparagus spears, sliced in half lengthways

20g butter, melted

2 eggs

200ml double cream

2 tsp thyme leaves

Honey

Sea salt and freshly ground black pepper

Salt and black pepper

METHOD:

Pre-heat the oven to 180oC fan.

Gently fold up the filo pastry sheets, gathered like a fan, alongside each other, quite snug in a baking tray. Brush the pastry with the melted butter.

Place the slices of brie cheese and asparagus between the sheets.

Whisk together the eggs, cream and season with sea salt and freshly ground black pepper. Spread this all over the pastry.

Bake in the pre-heated oven for 40 minutes. Drizzle with honey and serve.

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