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Spring Vegetable And Ricotta Tart

We have been super excited to watch our asparagus patch finally yield us some delicious morsels. Asparagus takes several years before you can eat the stems, so when they started poking their heads out we were ready. Unfortunately, if you forget to pick them, the aspargus shoots grow very quickly and become woody. We’ve been enjoying dipping the stems into freshly boiled eggs, but I have been on the hunt for other ways to enjoy our Spring bounty.

spring-veg-ricotta-tart-4

As I often do, I turned to Pinterest to find some inspiration. I’m not terribly good at following other peoples recipes (actually I’m hopeless!), but I love a photo to give me the gist of what to make. I saw a pic of a phyllo tart with asparagus and tomatoes, and took it as my inspiration. Of course, we don’t have tomatoes at this time of year, so instead I used some mushrooms and some frozen peas. I think that the tart would also work well with some little fresh broad beans (just blanch and skin them first), or sliced snow peas. Use what ever Spring veg you can get your hands on.

spring-veg-ricotta-tart-2

 

Asparagus Ricotta Tart
 
Print
Prep time
10 mins
Cook time
40 mins
Total time
50 mins
 
Author: Jo @ Country Life Experiment
Serves: 6
Ingredients
  • 1 bunch asparagus
  • 4 large mushrooms
  • ½ c finely grated Parmesan cheese
  • 2 garlic cloves
  • ½ bunch chives
  • 1 lemon
  • 375g ricotta
  • 1 egg
  • salt and pepper
  • ⅓c peas
  • 8 sheets phyllo pastry
  • Olive oil for greasing
Method
  1. Preheat the oven to 200*c.
  2. Place the asparagus and mushrooms on a tray and roast for 15 minutes or until softened slightly.
  3. Crush the garlic cloves.
  4. Finely slice the chives.
  5. Zest the lemon.
  6. Combine the parmesan, lemon zest, garlic, chives, ricotta, egg, juice of half the lemon, and season with salt and pepper.
  7. Grease an oven proof lasagna dish.
  8. Line the lasagna dish with a sheet of phyllo pastry.
  9. Brush a thin layer of olive oil over the phyllo in the lasagna dish.
  10. Place another sheet of phyllo over the top of the olive oil. Repeat layers of olive oil and pastry until all the pastry is used up.
  11. Spread the ricotta mixture over the base of the pastry.
  12. Cut the mushrooms into quarters and the asparagus into halves.
  13. Press the vegetables into the ricotta mixture.
  14. Bake for 25 minutes or until the pastry is golden and the ricotta mixture has set.
Notes
You could really make this with any Spring vegetables you have. Try snow peas, broad beans, beans, tomatoes, broccoli, or spinach instead.
3.5.3208

After a long winter full of hearty food, a lighter tart is perfect Spring fare. I suspect that we won’t get many more asparagus stems this season, so I’m filing this recipe away until next year.

asparagus-tart

 

Do you love asparagus? Got any other delicious ways to eat it? Do you ever follow a recipe?

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Reader Interactions

Comments

  1. The Purple Ladle says

    October 10, 2016 at 11:58 pm

    gorgeous tart. perfect for spring and i love the lightness of filo!

    Reply
  2. Shari from GoodFoodWeek says

    October 7, 2016 at 5:16 pm

    Y U M – this looks so pretty. I have a few asparagus recipes coming up on the blog shortly.

    Reply
    • Jo@CountryLifeExperiment says

      October 12, 2016 at 10:59 pm

      Will definitely keep an eye out for them – heaven knows we still have heaps of them left.

      Reply
  3. Vicki @ Boiled Eggs & Soldiers says

    October 7, 2016 at 4:26 pm

    So pretty and looks delicious. I think I will have to arrange a ladies lunch just to have an excuse to make it! Thanks for sharing with YWF too.

    Reply
  4. Katie says

    October 5, 2016 at 1:53 am

    That looks good!

    Reply

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Hi, I’m Jo

I'm a city girl turned farmer's wife, school teacher, ideas woman, and mum to three country kids. Country Life Experiment is all about simple country living, growing and making our own food, and life on our family farm in rural Australia. Join me as I give country living a try. Read more...
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A lovely, easy Christmas with family, good food, a A lovely, easy Christmas with family, good food, a few presents, an afternoon swim and dinner on the veranda as the sun set. Time to stop and be thankful for the many blessings of the year. I hope you had a lovely Christmas too!
We have been mulling over how to fix up the drivew We have been mulling over how to fix up the driveway and lead up to our house for a while. Currently it’s just a dumping ground for old bits of metal and a big pile of mulch, but C would like to create a turning area and put in a garden. First up though, there’s a huge old stump that needs to go. What better excuse is there to have a fire on Sunday afternoon? C and the kids jumped on the quad bike and trailer, and hauled back a big pile of sticks and logs to help the stump burn. Once the fire was going, marshmallows were found and roasted. No better way to spend time together.
Team work makes the dream work. We were asked rec Team work makes the dream work. 
We were asked recently whether we “make” our kids work on the farm. The answer is of course not. Having said that, all three love to help out whenever they can. They all work hard because they want to; because they take pride in working hard and contributing in a meaningful way to our family life; because they love living on our farm and don’t remember life before we moved here. Whether it be planting trees or doing sheep work or feeding animals, they all want to be involved. As a parent, nothing is better than watching them grow in skill and confidence as they work along side you. We’re so glad that we get to spend time with our three, working together.
We’ve had an unexpected addition to the family ☘️🐑. She is a lot easier to look after than the other family members but she does try to escape her yard and head butt people. Poddy lambs are super cute but they tend to think they are a human. Clover the lamb is sure that Meg is her mum. Can’t think why… 🤔🤣
The perfect way to end a long winter weekend: toge The perfect way to end a long winter weekend: together, cooking damper around the remains of the bonfire.
It’s been a tough few weeks on the farm. We got It’s been a tough few weeks on the farm. We got through shearing without a hitch (thankfully 🙏) but we’ve had a run of the flu followed by Covid run through the family since then. The kids and I have tested positive (this is my second time getting it 🦠) though so far C has managed to avoid it. There has been a lot of lying on the couch feeling pretty ordinary. Han had to reschedule her driving test for a 4th time due to Covid, which is disappointing for her because she wants her freedom and for us because it would be so much more convenient if she could drive herself places. Just to add in to the mix, our hot water system has chosen now as a good time to die so we’re on cold showers until we’re all out of iso. This is not meant to be a whinging post but sometimes life just sucks a bit and it’s good to be real. Fortunately, the sight of the fire going with a stack of wood next to it cheers us up. Things will improve soon. Onwards we go…

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Hi, I’m Jo

City girl turned farmer's wife, school teacher, ideas woman, and mum to three country kids. Country Life Experiment is all about simple country living, growing and making our own food, and life on our family farm in rural Australia. Join me as I give country living a try. Read more...
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