Asparagus Tartlets

Bread crusted tartlets are like little hot sandwiches - lower in fat than pastry they are well suited for a healthy breakfast or a packed lunch.

			  Asparagus Tartlets

Makes: 12

Cooking time: 20 minutes


  • 2-3 teaspoons olive oil
  • 12 slices bread
  • 3 bunches asparagus, woody ends removed
  • 3 free range eggs, beaten
  • 100g feta cheese, crumbled
  • 100g tasty cheese, grated
  • 4 spring onions, sliced
  • Pepper to taste
  • Roasted red capsicum, cut into strips to serve (optional)


  1. Preheat oven to 200°C. Brush muffin pans with 1 teaspoon of the oil. Using kitchen scissors, cut each slice of bread into a round. Press into muffin pans.
  2. Cut 6 cm tips from asparagus, brush with rest of oil and reserve. Slice asparagus stalks thinly.
  3. Combine eggs, feta and tasty cheese with sliced asparagus stalks, spring onions and pepper. Spoon mixture into bread cases. Bake for 15 minutes.
  4. Arrange reserved asparagus tips on tartlets. Bake for a further 5 minutes.
  5. Remove from oven and serve topped with red capsicum strips (if using).

Recipe provided by the Australian Asparagus Council.

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