Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 60% off*!

*On Core & Premium 12 month plans only. Offer ends 25/04/24. See terms.
Join now
Photo of Asparagus and cherry tomato summer tarts by WW

Asparagus and cherry tomato summer tarts

3
Points®
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
6
Difficulty
Moderate
Tease the appetite of your guests by bringing out these cheesy treats filled with eggy, lemony, tomatoey and asparagus goodness.

Ingredients

Filo pastry

3 sheet(s)

Asparagus

1 bunch(es), trimmed, cut into 4cm lengths

Cherry tomatoes

200 g, halved

Egg(s)

4 medium

Low-fat ricotta cheese

½ cup(s), (120g)

Grated parmesan cheese

¼ cup(s), (25g) finely grated

Fresh lemon rind

1 tsp, finely grated

Fresh chives

1 tbs, chopped

Rocket

100 g

Oil spray

10 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C. Lightly spray 6 x 10cm-diameter fluted tart tins with oil. Cut each sheet of filo pastry into 8 even rectangles. Layer 4 rectangles of pastry into each tin, lightly spraying with oil between layers. Place the tins on a large baking tray.
  2. Steam the asparagus over a saucepan of boiling water for 2-3 minutes or until just tender. Drain. Refresh under cold water.
  3. Arrange the asparagus over each pastry base. Top with tomato, cut-side up.
  4. Whisk the eggs, ricotta, parmesan, lemon rind and chives in a large bowl until combined. Season with salt and pepper and pour over the asparagus and tomato. Bake for 25 minutes or until the pastry is golden and the filling is set. Serve the tarts with the rocket leaves.

You might like

You might like