FLeury-Michon

Asparagus and Ricotta Tart

  • Cooking 20 min.
  • Preparation 15 min.
  • Portions 4 pers.

Here’s another beautiful and delicious brunch recipe. Our asparagus and ricotta cheese tart recipe is perfect to serve at a Spring family brunch. It’s your go-to recipe to impress your guests.

 

Ingredients:

450 g phyllo pastry

2 bunches of asparagus

2 cups ricotta cheese

1 cup olive oil

1 clove garlic, minced

Salt and pepper to taste

 

Instructions:

  1. Preheat the oven to 375°F.
  2. On a clean and floured work surface, stack up the phyllo pastry sheets on top of each other and layered with olive oil in between each sheet.
  3. Place the phyllo pastry ‘tart’ on a baking sheet lined with parchment paper. Spread the ricotta cheese and add the garlic and asparagus.
  4. Season with salt and pepper. Bake in the oven for 20 minutes or until the phyllo pastry is crispy.
Asparagus and Ricotta Tart