Asparagus and cherry tomato summer tarts
3
Points®
Total time: 50 min • Prep: 20 min • Cook: 30 min • Serves: 6 • Difficulty: Easy
Tease the appetite of your guests by bringing out these cheesy treats filled with eggy, lemony, tomatoey and asparagus goodness.
Ingredients
Filo pastry
3 sheet(s)
Asparagus
1 bunch(es), trimmed, cut into 4cm lengths
Cherry tomatoes
200 g, halved
Egg(s)
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
Rocket
100 g
Oil spray
10 x 3 second spray(s)
Instructions
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.