Cheesy asparagus tart

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).