Ricotta and asparagus tarts
A mouth-watering meal you can whip up in 30 minutes flat.
4 makes 2 tarts
- 16 sheets filo pastry
- 500g smooth ricotta
- 1/2 cup (40g) finely grated parmesan
- 2 garlic cloves, crushed
- 2 Coles Australian Free Range Eggs
- 1 lemon, zested, juiced
- 3 bunches asparagus, woody ends trimmed
- Extra virgin olive oil, to serve
- Halved mixed medley tomatoes, to serve
- Baby rocket leaves, to serve
Preheat oven to 180°C. Line 2 baking trays with baking paper. Place 1 filo sheet on a clean work surface. Spray with olive oil spray. Top with another filo sheet and spray with oil. Continue layering with 6 more filo sheets to create a stack. Place on a tray. Repeat with remaining filo to make another stack.
Combine ricotta, parmesan, garlic, eggs and lemon juice in a bowl. Season. Spread evenly over filo, leaving a 3cm border. Arrange asparagus over ricotta mixture. Fold filo edges over the border.
Bake, swapping trays halfway through cooking, for 15-20 mins or until golden brown and ricotta is heated through. Sprinkle with lemon zest and drizzle with oil. Season. Serve with tomato and rocket leaves.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet.