recipes
Summer asparagus and goats cheese tart
2023-05-31
Ingredients
- 3-4 large sheets filo pastry (Acqua e Farina)
- 4-5 tbps olive oil for brushing
- 500g ricotta cheese (Hanini)
- 3 eggs (Le Naturelle)
- 2 dried white ġbejniet (Hanini)
- 50g grated Parmesan (Zanetti)
- 2 tbsp chopped fresh mint
- 1 packet frozen asparagus, defrosted (Orogel)
- 50g pine nuts
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Method
Start by brushing your baking tray with a little oil. Lay in 1 sheet of filo, brush with oil and lay in another sheet and repeat the process again using all the sheets. Next, mix together the ricotta, eggs, parmesan and mint. Spread over the filo sheets evenly. Arrange in the defrosted asparagus, then crumble over the dried white ġbejniet. Sprinkle over the pine nuts and bake in the oven at 200°C for 30-35 minutes or until golden brown. Serve either hot or cold.
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