Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 09/11/24. See terms.
Join now
Bacon, cheese & corn filo tarts

Anna's bacon, cheese and corn filo tarts

4
Points®
Total Time
45 min
Prep
15 min
Cook
30 min
Serves
6
Difficulty
Easy
There’s something special about filo pastry – I think it can turn a simple dish into a magical one. My mother raves about these and says they’re the best tarts she’s ever eaten. She likes the fact that they are so light and yet filled with cheesy goodness. Give them a go!

Ingredients

Filo pastry

6 sheet(s)

Egg(s)

12 medium

Corn

4 cob(s), large, kernels removed

Leek

2 whole, thinly sliced

Fresh flat-leaf parsley

2 tbs, chopped, or other herbs, plus extra to serve

Shortcut bacon

90 g, (buy 100g), fat trimmed, diced

Asparagus

1 bunch(es)

Extra light cheddar cheese

½ cup(s), grated, (60g), grated

Grated parmesan cheese

1 tbs

Oil spray

6 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray two 11 cm x 34 cm fluted tart tins with removable bases with oil. Line each tin with 3 sheets of filo, spraying lightly between each layer.
  2. Whisk eggs in a large bowl until well combined. Add corn, herbs and bacon and stir to combine. Season with salt and pepper. Divide mixture evenly between prepared pastry cases. Top one tart with asparagus and the other with leek. Sprinkle both with cheddar and parmesan.
  3. Bake for 25–30 minutes or until golden and set. Set tins aside on a wire rack for 5 minutes to cool slightly. Remove sides of tins and cut each tart into six slices.
  4. Serve sprinkled with extra herbs.

You might like

You might like