If you saw my previous post about the Strawberry & Goat Cheese Phyllo Tarts, I mentioned that I always keep a roll of phyllo sheets in the freezer. They don’t take up too much room and keep for a few months, so they are a kitchen must-have.

This Asparagus & Ricotta Tart is the perfect appetizer, light lunch served with a side salad or a fantastic potluck item to bring that will surely wow everything.

What can you do with Phyllo?

You can make so many different recipes with phyllo sheets, from sweet to savoury. Phyllo is so versatile and you can make anything from spring rolls to tarts using fresh fruit and even brunch items; like quiche in a phyllo crust. The possibilities are endless…

How do you store Phyllo?

Most grocery stores sell phyllo rolls in the frozen food aisle, so make sure to keep it in your freezer until you are ready to use it. Remove from the freezer at least 30 minutes before handling to make sure it is fully defrosted and easy to use. If not fully defrosted, it will split and be hard to work with. When stored frozen, a roll should stay fresh for up to 3-4 months.

INGREDIENTS:

  • 1 cup of ricotta cheese

  • 1/4 cup of basil, chopped

  • 2 garlic cloves, minced

  • 1 tbsp of milk

  • 1 tbsp of honey

  • 8 sheets of phyllo pastry

  • 3 tbsp of butter, melted

  • 1 asparagus bunch, trimmed

  • salt & pepper to taste

Optional garnishes: shaved parmesan cheese, squeeze of fresh lemon juice and fresh chopped basil.

DIRECTIONS:

  1. Preheat oven to 400F.

  2. In a small bowl; mix the ricotta, garlic, milk, honey and basil.

  3. Place a baking mat (or piece of parchment paper) on a baking sheet and add your first piece of phyllo. Brush with melted butter and repeat for the remaining sheets of phyllo. Reserve 1 tbsp of butter to brush the asparagus later.

  4. Spread the ricotta mixture on top of your phyllo sheets, leaving 1 to 1/2 inch border.

  5. Place your asparagus on top of the ricotta mixture, pressing down gently to secure them into place.

  6. Brush the remaining butter on top of the asparagus and place in the oven.

  7. Bake until the edges of the phyllo sheets start to turn golden, about 20 minutes.

  8. Remove from oven and add a pinch of salt and top with optional garnishes.

This recipe is best served immediately.

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