Asparagus-Ricotta Phyllo Tart
Asparagus-Ricotta Phyllo Tart takes approximately 45 minutes from beginning to end. For $2.69 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One serving contains 857 calories, 12g of protein, and 88g of fat. This recipe serves 6. This recipe is liked by 181 foodies and cooks. This recipe from Vegetarian Times requires salt, sesame seeds, ground pepper, and green onions. All things considered, we decided this recipe deserves a spoonacular score of 44%. This score is good. Users who liked this recipe also liked Herbed Ricotta, Asparagus, and Phyllo Tart, Ricottan Asparagus Tart, and Asparagus-Ricotta Tart with Comte Cheese.
Servings: 6
Ingredients:
1/3 cup fine breadcrumbs, divided
1 lb. fat asparagus, cut into 1-inch lengths
1 large egg
1/3 cup chopped fresh basil
2 cloves garlic, minced (2 tsp.)
⅔ cup chopped green onions
¼ tsp. ground black pepper
1 Tbs. grated lemon zest
¼ cup grated Parmesan cheese
1 15-oz. container low-fat ricotta cheese (1 ¾ cups)
¾ tsp. salt
1 Tbs. sesame seeds
Equipment:
oven
whisk
bowl
tart form
frying pan
plastic wrap
kitchen scissors
baking sheet
Cooking instruction summary:
1. To make Filling: Preheat oven to 400°F. Cook asparagus in boiling salted water 30 seconds. Drain, and refresh under cold running water until cooled. 2. Whisk together egg and ricotta in medium bowl. Stir in green onions, basil, Parmesan, lemon zest, garlic, salt, pepper, and asparagus. 3. To make Crust: Coat 11- or 12-inch tart pan with cooking spray. Sprinkle with breadcrumbs. Lay 1 sheet phyllo on work surface. Spray with cooking spray and sprinkle lightly with breadcrumbs. Repeat with 6 more phyllo sheets, placing each sheet at a 45° angle to the previous one to form a rough circle. Lift phyllo stack into prepared tart pan, letting excess hang over sides. Gently press into pan. Spread ricotta filling in crust. Cover with plastic wrap while preparing top crust. 4. Spray and stack remaining 7 phyllo sheets in same manner as bottom crust. Spray top sheet with cooking spray, but do not sprinkle with breadcrumbs. Set stack on top of filling and press edges to seal. With scissors, trim edges, leaving 1-inch overhang. Roll edges over to form rim. Spray with cooking spray. Cut several slits in crust for steam vents. Sprinkle with sesame seeds. 5. Set tart pan on baking sheet, and bake 25 to 35 minutes, or until golden and crisp. Cool 10 minutes before serving.
Step by step:
1. To make Filling: Preheat oven to 400°F. Cook asparagus in boiling salted water 30 seconds.
2. Drain, and refresh under cold running water until cooled.
3. Whisk together egg and ricotta in medium bowl. Stir in green onions, basil, Parmesan, lemon zest, garlic, salt, pepper, and asparagus.
4. To make Crust: Coat 11- or 12-inch tart pan with cooking spray. Sprinkle with breadcrumbs. Lay 1 sheet phyllo on work surface. Spray with cooking spray and sprinkle lightly with breadcrumbs. Repeat with 6 more phyllo sheets, placing each sheet at a 45° angle to the previous one to form a rough circle. Lift phyllo stack into prepared tart pan, letting excess hang over sides. Gently press into pan.
5. Spread ricotta filling in crust. Cover with plastic wrap while preparing top crust.
6. Spray and stack remaining 7 phyllo sheets in same manner as bottom crust. Spray top sheet with cooking spray, but do not sprinkle with breadcrumbs. Set stack on top of filling and press edges to seal. With scissors, trim edges, leaving 1-inch overhang.
7. Roll edges over to form rim. Spray with cooking spray.
8. Cut several slits in crust for steam vents. Sprinkle with sesame seeds.
9. Set tart pan on baking sheet, and bake 25 to 35 minutes, or until golden and crisp. Cool 10 minutes before serving.
Nutrition Information:
covered percent of daily need
