Name: Brie and Asparagus Galettes
Prep time: 20 min
Cook time: 30 min
Ingredients: 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

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

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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.

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.

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.