- Asparagus & Ham Filo Tart.jpg (45.25 KiB) Viewed 21 times
Takes: 50 minutes
Serves: 4
No nutritional information available.
Ingredients
- Olive oil, for greasing and brushing
- 4 sheets of filo pastry
- 7 eggs
- 150ml milk
- 100g ham, chopped
- 125g cherry tomatoes, halved
- 1 bunch asparagus, trimmed and halved crossways
- 30g baby spinach
- 35g frozen peas
- 70g ricotta, roughly crumbled
- 6 tbsp shop-bought pesto
Method
1. Preheat the oven to 200°C/Fan 180°C/Gas Mark 6. Grease a 3cm deep, 18cm x 28cm baking or tart tin with olive oil.
2. Lay 1 sheet of filo pastry on a clean work surface and brush lightly with olive oil. Top with another sheet to form a stack. Repeat to make a second stack with the remaining filo. Brush the top of one filo stack with olive oil and place the second on top, at right angles, to form a cross. Line the base and sides of the baking or tart tin with the stacked filo, allowing the edges to overhang.
3. Whisk the eggs and milk together in a bowl. Arrange the ham, tomatoes, asparagus and spinach in the baking or tart tin. Pour over the egg mixture, then sprinkle with the frozen peas and ricotta. Scrunch the overhanging filo to form an edge around the pie and lightly brush with olive oil. Bake for 25 - 30 minutes or until just set and lightly golden.
4. Cut the tart into 8 slices and drizzle with the pesto. Serve warm or cold.
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