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Photo of Cheesy asparagus tart by WW

Cheesy asparagus tart

Points® value

Meal Items

Oil spray

1 x 3 second spray(s)

filo pastry

½ sheet(s)


3 spear(s)

Cherry tomatoes

50 g


1 medium

low-fat ricotta cheese

1 tbs

Grated parmesan cheese

2 tsp

fresh lemon rind

½ tsp

fresh chives

1 tsp


½ cup(s)


1 slice(s)


Preheat oven to 180°C or 160°C fan-forced. Cut ½ sheet filo pastry into 4 even rectangles and lightly spray with oil. Layer rectangles into a 10cm-diameter fluted tart tin lightly sprayed with oil. Place tin on a baking tray. Arrange 3 steamed asparagus spears over filo in tin. Top with 50g grape tomatoes (halved), cut-side up. Whisk 1 egg, 1 tbs low-fat smooth ricotta cheese, 2 tsp finely grated parmesan cheese, a pinch of lemon rind and 1 tsp chopped fresh chives in a bowl. Pour into tart case and bake for 25 minutes until pastry is golden and filling is set. Serve with rocket leaves and 1 x 15g slice baguette (toasted).