Roast chicken, brie and asparagus tart recipe

Name: Roast chicken, brie and asparagus tart recipe
Cook time: 40 min
Total time: 40 min
Ingredients: 8 sheets filo pastry (see note); 1 tablespoon dukkah; 200g shredded roast chicken or barbecued chicken; 2 green shallots, finely chopped; 1 bunch asparagus spears, trimmed; 6 eggs; 200g (3/4 cup) light sour cream; 300g brie, chilled, thinly sliced

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Cook Time: 40 minutes

Total: 40 minutes

Servings: 4

Cost: $4.44 /serving

Author : Kerrie Ray

roast chicken brie

Ingredients

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8 sheets filo pastry (see note)1 tablespoon dukkah200 grams shredded roast chicken or barbecued chicken2 green shallots, finely chopped1 bunch asparagus spears, trimmed6 eggs200 grams (3/4 cup) light sour cream300 grams brie, chilled, thinly sliced

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Instructions

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Step 1

Preheat the oven to 220C/200C fan forced. Spray a 5cm-deep, 27 x 18cm rectangular baking dish with oil.

Step 2

Place 1 sheet of filo pastry on a clean work surface. Spray with oil and sprinkle with a little dukkah. Top with another sheet of filo. Repeat layering until all the filo is used. Carefully place the pastry in the prepared dish, allowing the edges to overhang.

Step 3

Scatter the chicken and shallot over the base of the tart. Arrange the asparagus over the top. Whisk the eggs and sour cream together in a bowl. Season well. Pour the egg mixture over the asparagus. Top with the brie. Fold over pastry edges. Bake for 20-25 minutes or until the filling is set and the tart is golden.