Asparagus cheese tart

Asparagus cheese tart

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  • 4
  • Easy
  • Heart friendly
  • 20 minutes
  • 30 minutes


  • 4 sheets phyllo pastry
  • Olive oil
  • 250 g ricotta
  • 125 g smooth low fat cottage cheese
  • 1 crushed clove garlic
  • 400 g green asparagus spears, trimmed and blanched
  • Olive oil
  • 1/4 - 1/2 cup grated Parmesan
  • Salt and milled black pepper

Cooking Instructions

Brush a square 20cm pan with olive oil. Cut the sheets of pastry in half. Fit a layer of phyllo into the pan. Brush with oil and repeat with the remaining layers.
Mix the ricotta and cottage cheese to form a thick paste. Add garlic and seasoning to taste. Spoon onto the pastry, smoothing the top. Press in the blanched asparagus.
Season and drizzle with olive oil. Sprinkle with Parmesan. Ruffle the protruding pastry and brush with oil. Bake at 180ºC for 30 minutes or until the pastry is well browned and baked through.
Serve with a tomato, onion and rocket salad, drizzled with olive oil and balsamic vinegar. Serve warm or at room temperature, cut into squares.

Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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