Asparagus Tart with Phyllo Dough

Asparagus Tart (1 of 1).jpg

I don't always do this, but in yesterday's Fridge Foraging I got so many requests to make the asparagus tart (which lost in the poll) that I decided to make it and share it the next day. 

This is one of those looks fancy but is really easy recipes. Phyllo dough can be found at most grocery stores in the frozen food section. Let it defrost in the fridge overnight before using. The hardest part of this recipe is spreading oil between the layers of phyllo. Since phyllo is so delicate they may break a little but don't worry, that is all part of the rustic charm of this recipe. 

I used goat cheese in the filling but you could also use cream cheese or even ricotta. If you use ricotta make sure to strain out some of the liquid if possible using something like cheese cloth. 

Lastly, seek out the thin asparagus for this recipe because it will cook at the same rate as the phyllo. If you can't find thin asparagus, cut the thick ones in half. 

Enjoy!

Asparagus Tart with Phyllo Dough

  • 1 onion, diced
  • 2 Tbs. olive oil, plus  more for brushing phyllo dough
  • 2 cloves garlic minced  
  • salt and pepper 
  • 8 oz. goat cheese or cream cheese, plus more for garnish 
  • 1 package fillo dough, cut in half lengthwise  
  • 1/2 bunch thin asparagus
  • Garnish with fresh chives 

Preheat oven to 400F. Line a baking sheet with parchment paper. 

In a small saute pan over medium heat add the onion and olive oil. Saute the onion for about 4 to 6 minutes or until translucent. Add the garlic and a big pinch of salt and pepper and cook for another 30 seconds. Set aside and allow to cool. 

In a small bowl combine the cooled onion mixture as well as the goat cheese and a pinch of salt and pepper. 

Unroll the phyllo dough and place one sheet of the phyllo dough on the prepared baking sheet. Fill a small bowl olive oil and brush the olive oil over the phyllo dough. Top with another sheet and repeat process until all of the sheets have been brushed with olive oil. 

Top the dough with the goat cheese mixture then lay the asparagus side by side on the goat cheese. 

Bake the asparagus tart for about 20 to 25 minutes or until the edges are golden brown. 

Garnish with extra goat cheese and chives. Serve immediately. 

Makes about 6 servings