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Filo Tart +


asparagus in this one but.....

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Filo  Tart + 1 Picture


  • 4 sheets phyllo pastry
  • Olive oil
  • 2 cylinders goat's milk cheese
  • 1 bunch slender asparagus tips, trimmed
  • Salt and freshly ground black pepper



Step 1

Preheat the oven to 400°F.
Brush the sheets of pastry with olive oil, and fold each into a rectangle.
Place on a baking sheet.
Crumble the goat cheese on top, leaving a border of pastry.
Add the asparagus.
Season and drizzle with oil.
Bake for 12 minutes, until the pastry is golden-crisp and the asparagus just tender.

Cook’s tips: Ricotta works just as well as goat’s-milk cheese. Top with ruffles of smoked salmon trout or prosciutto, or add shavings of Parmesan.

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