Asparagus and cherry tomato summer tarts
1 bunch(es), trimmed, cut into 4cm lengths
200 g, halved
Low-fat ricotta cheese
½ cup(s), (120g)
Grated parmesan cheese
¼ cup(s), (25g) finely grated
Fresh lemon rind
1 tsp, finely grated
1 tbs, chopped
10 x 3 second spray(s)
- 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.
- Steam the asparagus over a saucepan of boiling water for 2-3 minutes or until just tender. Drain. Refresh under cold water.
- Arrange the asparagus over each pastry base. Top with tomato, cut-side up.
- 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.