Thursday, June 1, 2017

Phyllo Tart with Asparagus and Herbed Ricotta

Phyllo Tart with Asparagus and Herbed Ricotta
(8 servings)


¾ cup Ricotta Cheese
¼ cup Fresh Flat-Leaf Parsley, chopped
1½ tbsp. Milk
1 tbsp. Fresh Thyme Leaves
1 clove Fresh Garlic, grated
½ tsp. Kosher Salt, divided
12 sheets (9x14) Frozen Phyllo Dough, thawed
3½ tbsp. Olive Oil, divided
1 ½ lb. Fresh Asparagus, trimmed (see note)
1 oz. Parmigiano-Reggiano Cheese, shaved


In a medium bowl, stir together ricotta, parsley, milk, thyme, garlic and ¼ tsp. salt.  Place a sheet of phyllo dough on a parchment paper lined rimmed baking sheet large enough to hold the sheets of dough.  Keep unused sheets cover with a damp towel to keep from drying out.  Lightly brush sheet with oil.  Top this with another sheet and oil.  Repeat process until all sheets have been stacked.  Be sure to reserve a tsp. of oil for later.  Spread ricotta mixture over the phyllo sheets leaving a half-inch boarder around the outside.  Arrange asparagus on the ricotta mixture facing every other one facing the opposite direction.  Brush asparagus with remaining oil.  Place in a pre-heated 400-degree oven for 22-25 minutes or until phyllo dough has browned and asparagus is tender.  Remove and sprinkle with remaining salt and top with cheese shavings.  Serve.

Note:               To trim the asparagus for this recipe, cut all spears to a length of about 7-inches for a uniformed look.

Ideas for Future Efforts

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