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Ingredients
Asparagus Tartlets
- Ingredients
- 6 sheets Filo dough ((about 6)
- 2 Tbsps olive oil (plus more for oiling tartlet molds)
- a little Pastry flour (for dusting work surface)
- 3 stalks white Asparagus
- 3 stalks green Asparagus
- salt
- 4 ozs Ricotta cheese
- 2 Tbsps Cream cheese (13% fat)
- 1 egg
- peppers
- Tabasco sauce
- 1 Tbsp Wild garlic pesto
Brush 2 pieces of filo dough with olive oil and top each with an additional piece of dough.
Brush olive oil on filo dough and layer again.
Lightly grease two round approximately 4 1/2-inch diameter tartlet molds and sprinkle with flour.
Place dough into molds and press down slightly. Refrigerate for 20 minutes.
Clean asparagus, cut off woody ends and cut into approximately 1-inch pieces.
Put white asparagus in boiling salted water and cook 6 minutes.
Add green asparagus and cook for another 4 minutes. Lift out asparagus pieces with a slotted spoon and rinse with cold water. Drain well.
Mix ricotta, cream cheese, egg, salt and pepper (to taste), 1 dash Tabasco and wild garlic.
Pour cheese mixture into tartlet molds and press in asparagus pieces. Bake in preheated oven at 350°F for 25-30 minutes. (Convection is not recommended.)
Remove tartlets from the molds. Serve with salad greens dressed with vinaigrette, if desired.
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
Healthy, because
The vegetables in this dish provide a lot of folic acid, which helps the body to maintain the blood cell count, and is also essential for keeping bone marrow and the nervous system healthy.
Even smarter
If you are a fan of classic basil pesto, feel free to use it in this recipe.