with Wild Garlic Pesto
- 6 sheets Filo dough (about 15 x 15 cm)
- 2 tablespoons Olive oil (plus more for oiling tartlet molds)
- a little Pastry flour (for dusting work surface)
- 3 stalks white Asparagus
- 3 stalks green Asparagus
- 4 ounces Ricotta cheese
- 2 tablespoons Cream cheese (13% fat)
- 1 Egg
- Tabasco sauce
- 1 tablespoon 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 12 cm (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 3 cm (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 on the oven rack at 180°C (gas mark 2-3) (approximately 350°F) for 25-30 minutes. (Convection is not recommended.)
Remove tartlets from the molds. Serve with salad greens dressed with vinaigrette, if desired.