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Photo of Asparagus and cherry tomato summer tarts by WW

Asparagus and cherry tomato summer tarts

Total Time
50 min
20 min
30 min
Tease the appetite of your guests by bringing out these cheesy treats filled with eggy, lemony, tomatoey and asparagus goodness.


Filo pastry

3 sheet(s)


1 bunch(es), trimmed, cut into 4cm lengths

Cherry tomatoes

200 g, halved


4 medium

Low-fat ricotta cheese

½ cup(s), (120g)

Grated parmesan cheese

¼ cup(s), (25g) finely grated

Fresh lemon rind

1 tsp, finely grated

Fresh chives

1 tbs, chopped


100 g

Oil spray

10 x 3 second spray(s)


  1. 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.
  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 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.