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Brie and Asparagus Galettes

Makes 8


  • 20g Australian butter
  • 1/2 leek, washed and very finely sliced
  • 1 sheet butter puff pastry, thawed
  • 8 spears (approx. 1 bunch) asparagus, ends trimmed, halved diagonally
  • salt and freshly ground black pepper, to taste
  • olive oil spray
  • 125g ripe and full flavoured Australian Brie or Camembert
Download Recipe (PDF)


  1. 1. Melt butter in a small frypan, add leek and saute over low heat for 5 minutes until soft and glossy. Cool slightly.
  2. 2. Cut pastry sheet in half, then in 4 the opposite way, to make 8 rectangles. Arrange on a baking paper lined tray.
  3. 3. Spread a small amount of leek down the centre of each piece of pastry, leaving a small border. Top with two asparagus halves, season to taste and lightly spray with oil. Bake at 200°C for 20-25 minutes, until pastry is golden.
  4. 4. Cool tarts on a wire rack for 5 minutes, before topping each with a generous slice of brie. Serve warm or at room temperature.

Tips / Handy Hints

Preparation Time: 20 minutes Cooking Time: 30 minutes


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