Asparagus and Brie Wonton Tart

Name: Asparagus and Brie Wonton Tart
Yield: 4 servings
Ingredients: 12 wonton wrappers thawed*; 2 tbsp (30 mL) butter; 18 asparagus spears cut into 1-inch (2.5 cm) lengths; 1 shallot chopped; 6 oz (180 g) chicken breast cut into strips; 1/4 cup (60 mL) white wine or low-sodium chicken broth; 1 tbsp (15 mL) sherry vinegar or white balsamic vinegar; Salt and freshly ground pepper to taste; 4 oz (120 g) Caandian Brie sliced

Our dietitians' favourite

This is the Asparagus and Brie Wonton Tart recipe.

Prep: 20 min
Cooking: 25 min - 30 min

Yields 4 servings

Ingredients

12 wonton wrappers thawed*
2 tbsp (30 mL) butter
18 asparagus spears cut into 1-inch (2.5 cm) lengths
1 shallot chopped
6 oz (180 g) chicken breast cut into strips
1/4 cup (60 mL) white wine or low-sodium chicken broth
1 tbsp (15 mL) sherry vinegar or white balsamic vinegar
Salt and freshly ground pepper to taste
4 oz (120 g) Caandian Brie sliced

READY FOR REWARDS?

Preparation

Preheat oven to 375 °F (190 °C).

Brush wonton wrappers with 1 tbsp (15 mL) melted butter and place in a pie dish so that the bottom and sides are covered.

In a saucepan, melt remaining butter on medium heat and cook asparagus for 2 minutes. Reserve in a bowl.

In the same saucepan, cook shallot and chicken for 5 minutes.

Deglaze with white wine and reduce by half. Add vinegar and reduce once again by half. Pour over asparagus and season with salt and pepper.

Spread out chicken-asparagus mixture in the pie dish and top with Brie. Bake on bottom oven rack 15 to 20 minutes. Let rest for 5 minutes before serving.

*Thaw the wonton wrappers overnight in the refrigerator.