Summer, Asparagus & Goats’ Cheese Tart
2
10 min
30 min
Ingredients
- 3-4 large sheets filo pastry
- 4-5 tbps olive oil for brushing
- 500g Hanini Irkotta
- 3 eggs
- 2 Hanini Dried Goat White Gbejniet
- 50g grated Parmesan
- 2 tbsp fresh mint, chopped
- 1 packet frozen asparagus, defrosted
- 50g pine nuts
Method
- Start by brushing your baking tray with a little oil. Lay in 1 sheet of filo, brush with oil and lay in another sheet and repeat the process again using all the sheets.
- Next, mix together the ricotta, eggs, parmesan and mint. Spread over the file sheets evenly.
- Arrange in the defrosted asparagus, then crumble over the dried white gbejniet.
- Sprinkle over the pine nuts and bake in the oven at 200°C for 30-35 minutes or until golden brown.
- Serve either hot or cold.