Filo Tart +
asparagus in this one but.....
- 4 sheets phyllo pastry
- Olive oil
- 2 cylinders goat's milk cheese
- 1 bunch slender asparagus tips, trimmed
- Salt and freshly ground black pepper
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.