Brie and Asparagus Galettes

Ingredients

Method

Melt butter in a small frypan, add leek and saute over low heat for 5 minutes until soft and glossy. Cool slightly.
Cut pastry sheet in half, then in 4 the opposite way, to make 8 rectangles. Arrange on a baking paper lined tray.
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.
Cool tarts on a wire rack for 5 minutes, before topping each with a generous slice of brie. Serve warm or at room temperature.