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Photo of Asparagus and cherry tomato summer tarts by WW

Asparagus and cherry tomato summer tarts

3
Points® value
Total Time
50 min
Prep
20 min
Cook
30 min
Serves
6
Difficulty
Moderate

Ingredients

Phyllo dough

3 sheet(s), each cut into 8 even rectangles

Asparagus

10 spear(s), medium, trimmed, cut into 4-cm lengths

Cherry tomatoes

200 gm, halved

Egg

4 medium

Part-skim ricotta cheese

½ cup(s)

Grated Parmesan cheese

¼ cup(s)

Lemon zest

1 tsp(s)

Chives

1 tbsp(s), chopped

Arugula

6 cup(s), or other greens of choice

Cooking spray

5 spray(s)

Instructions

  1. Preheat oven to 350°F. Lightly spray 6 x 10cm-diameter fluted tart tins with cooking spray. Cut each sheet of phyllo dough into 8 even rectangles. Layer 4 rectangles of pastry into each tin, lightly spraying with cooking spray 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 zest 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 tarts with arugula or other mixed greens of choice.
  5. Serving size: 1 tart and 1 cup of arugula per person

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