Filo tarts with asparagus, dolcelatte, lemon and pine nuts

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Filo tarts with asparagus, dolcelatte, lemon and pine nuts

Category Main course
Serves 4
Preparation 10 mins
Cooking 20 mins

Rating: Rated 0 / 5 (0 ratings)

These are fantastically quick little quiches to make. Baking them on a hot tray is important to cook them from the bottom as well as the top, ensuring a crispy, well-cooked base.

Ingredients

  • 2 sheets filo pastry
  • 150g asparagus
  • 150g ricotta
  • 2 free-range eggs, plus 1 yolk
  • 15g basil, roughly chopped, plus extra to garnish
  • 20g butter, plus extra for greasing
  • 35g pine nuts, toasted
  • 60g vegetarian dolcelatte
  • zest and juice of 1 lemon

Method

Stage 1

Preheat the oven to 200C/fan 180C/gas 6 and place a baking tray inside to heat up. Grease four holes of a large muffin tin.

Stage 2

Lay two sheets of filo pastry out on a clean surface and cut into squares that are marginally bigger than the holes in the tin. You only need two squares of filo per quiche, so you may not need all of the two sheets. Melt the butter and brush all over both sides of each square. Place one square overflapping the next, creating a star shape. Press into the muffin tin and refrigerate until needed.

Stage 3

Trim the tough ends off the asparagus and cut in half. Cover with boiling water, leave for 5 minutes then drain.

Stage 4

Meanwhile, mix together half the pine nuts, the ricotta, dolcelatte, eggs, lemon zest and juice, basil and a generous pinch of seasoning.

Stage 5

To assemble, remove the filo cases from the fridge, fill two-thirds full with the ricotta mix, and place the asparagus spears on top, along with the remaining pine nuts. Bake on the hot tray for 15–20 minutes, or until set. Serve immediately, garnished with fresh basil.

Photos

Filo tarts with asparagus, dolcelatte, lemon and pine nuts

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Kathryn Bruton
Photography: Catherine Frawley

Nutritional info

Nutritional values are per serving.

  • Calories: 353g
  • Fat: 25.7g
  • Saturated fat: 11.2g
  • Protein: 15.5g
  • Carbohydrates: 15.1g
  • Sugars: 3g
  • Fibre: 2.1g
  • Salt: 1.2g

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