Asparagus and cherry tomato summer tarts
3
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
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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