These individual vegetarian filo tarts are filled with new season potatoes, asparagus & goats cheese. Perfect for picnics.
Eat warm or cold the same day.
Store for up to two days in a container in the fridge. Reheat in a low oven until the pastry is crisp again.
Wrap leftover filo in clingfilm and freeze.
Use the asparagus stalks in a risotto, or shave for a salad.