Since blogging about my Easter dinner asparagus tart, I've had several people ask me for the recipe. Truth is, it's sort of a mis-mash of recipes' from Martha Stewart and Jamie Oliver, with my own little twist. This tart is fantastic for lunch with soup or salad, alongside eggs for breakfast or as a side dish with a steak dinner.
Cheese and Asparagus Tart
2 c. Mozzarella Cheese
1 c. Gruyere Cheese
¼ c. melted butter
2 bunches asparagus, trimmed
Salt and Pepper to taste
Preheat oven to 375 F.
Blanch asparagus in boiling water for a minute and transfer to an ice bath to maintain their colour.
Line a large sheet pan with a layer of parchment paper and brush with butter. Layer 10-12 sheets of filo pastry brushing each sheet with butter until desired thickness is achieved.
Remove asparagus from water and dry thoroughly. Sprinkle pastry with cheeses, and season with salt and pepper. Bake for about 20 minutes, or until filo is golden brown.