This is one of my favourite savoury, cheesy tart recipes…
It’s so easy to make and really delicious to eat straight out the oven or cooled the following day.
I initially found the recipe while browsing through Taste’s online portal. They have so many fabulous recipes. But after making it a number of times, I have added a few things here and there so take a look:
You will need:
–4 sheets of phyllo pastry
–1 tub of ricotta cheese (about 250g)
–Just more than half a tub of smooth cottage cheese (150g)
–1 fresh large clove of garlic crushed
–A nice big bunch of small-medium sized asparagus (give the bottom of the stalks a trim)
–*1 fresh red chilli, seeded and chopped finely
–1 cup of parmesan or Grana Padano
–*dried mixed herbs rubbed together to release flavour
–Freshly ground Salt and pepper
–Extra Virgin Olive oil
Note: * = optional
Cut the sheets in half and lay on top of each other on a baking tray, brushing with olive oil between each sheet.
Cheese paste:
Mix the ricotta and cottage cheese together in a bowl (just do this with a spoon), add the chilli, garlic, mixed herbs and a dash of olive oil (about a teaspoon).
Lay the cheese paste on the phyllo sheets leaving enough pastry on each side to turn up. Place asparagus on top of the cheese paste. Sprinkle parmesan over. Sprinkle extra olive oil over and brush up the sides and corners and bake at 180 degrees for roughly 30 minutes.
You can also make mini tarts as I did for a picnic (see pic) by using the same recipe.
I serve this with a drizzle of balsamic vinegar and chopped cherry tomatoes on the side plus a cold, crisp glass of sauvignon blanc
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