Asparagus Phyllo Tart

Serves 6-8


  • 4 sheets phyllo, cut in half unsalted butter for brushing
  • 400g ricotta, crumbled
  • 125ml parmesan or feta crumbled
  • ¼ piece blue cheese, crumbled
  • 15g chives, chopped
  • 30ml Italian parsley
  • coarse salt and black pepper
  • 2 eggs, lightly beaten
  • 300g fresh asparagus, stems peeled


  1. Preheat oven to 170°C.
  2. Brush the sheets of phyllo with the unsalted butter.
  3. Cut them in half and place them on top of each other in long rectangular tart tin.
  4. Mix the cheeses, chives, Italian parsley, eggs, salt and pepper together.
  5. Spread the mixture into the phyllo base. Arrange the asparagus in rows.
  6. Bake for 30-40 minutes or until set.

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