Fast and fresh, this springtime tart is perfect for brunch gatherings. The bright mix of fresh herbs, cheeses and green vegetables are sure to please your guests. Tip: Using an olive oil spray considerably speeds up the assembly time.
Serves: 6-8
Difficulty: medium
Prep time: 20 min
Cook time: 45 min
Special tools: 10″ x 15″ sheet pan
Ingredients
1/2 bunch asparagus, tips only
1 leek, white part only, sliced
4-6 artichoke hearts (frozen or canned), split
1 T extra virgin olive oil
5 eggs, beaten
16 oz whole milk ricotta
1/3 c Pecorino, grated
3/4 + 1/4 c feta, crumbled
1/2 c heavy cream
1 T fresh parsley, chopped
1/2 T ea fresh mint and tarragon, chopped
8 sheets phyllo dough, thawed overnight in refrigerator
spray olive oil
fresh chives, for garnish
Steps
Heat oven to 350 degrees. Sauté asparagus tips, leeks and artichokes in olive oil over medium heat just until crisp-tender, approx. 2 min. Cool.
Combine eggs, ricotta, Pecorino, 3/4 c feta, cream and herbs. Line sheet pan with parchment paper and spray pan lightly with olive oil spray.
On work surface, lay one sheet of phyllo out and spray top with olive oil; transfer to sheet pan, sprayed side up, pressing sheet gently into place (small wrinkles or air pockets around edges are actually desirable for a rustic, crisp crust). Repeat with remaining sheets, spraying one side and gently placing into pan, sprayed side up. When all 8 sheets have been layered, pour filling into pan and spread evenly. Add cooked vegetables, pressing into filling, topping with 1/4 c feta.
Bake 45 min, until puffed in the center and golden brown on the edges. Remove from oven and cool at least 10 min before slicing. Garnish with fresh chopped chives.
