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Ricotta and asparagus tarts
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Asparagus and ricotta filo tart: a simple and delicious weeknight dinner.
Ingredients:
  • 16 sheets filo pastry
  • 500g smooth ricotta
  • 40g parmesan
  • 2 garlic cloves, crushed
  • 2 Free Range Eggs
  • 1 lemon, zested, juiced
  • 3 bunches asparagus, woody ends trimmed
  • Extra virgin olive oil, to serve
  • Halved mixed medley tomatoes, to serve
  • Baby rocket leaves, to serve
Instructions:
  • Preheat the oven to 180C and line 2 baking trays with parchment paper. Place 1 filo sheet on a clean work surface and spray with olive oil. Layer with another filo sheet and spray again. Repeat layering with 6 filo sheets to create a stack, then transfer to a tray. Repeat the process with the remaining filo sheets to make a second stack.
  • In a bowl, mix together ricotta, parmesan, garlic, eggs, and lemon juice. Season the mixture. Spread it evenly over the filo dough, leaving a 3cm border. Place the asparagus on top of the ricotta mixture. Fold the edges of the filo over the border.
  • Bake for 15-20 minutes or until golden brown and ricotta is heated through, swapping trays halfway through. Sprinkle with lemon zest, drizzle with oil, season, and serve with tomato and rocket leaves.

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