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Baked filo tart with asparagus, Brie cheese and cranberries

Ingredients

  • 4 or 5 sheets filo pastry
  • 2 tbsp olive oil (Fillipo Berrio)
  • 2 tbsp dried breadcrumbs
  • 500g ricotta cheese
  • 4 egg, beaten
  • Salt and pepper
  • 1 tsp chopped fresh thyme
  • 1 tbsp chopped parsley
  • 1 bunch baby asparagus, trimmed
  • 1 zucchini, thinly sliced
  • 1 round Brie cheese, diced
  • 2 tbsp dried cranberries
  • 3 tbsp broken walnut pieces

Method

Grease a rectangular oven dish with a little oil. Lay in a sheet of filo pastry, brush with oil and sprinkle with 1 tsp dried breadcrumbs. Repeat the process with the remaining sheets of filo, overlapping each sheet with another. In a bowl, mix together the ricotta cheese, eggs , thyme and parsley and season well with salt and pepper. Spoon this mixture over the pastry base and spread out. Lay on top the whole asparagus stems and the sliced zucchini. Push in the diced Brie cheese and bake in the oven at 200`c for 35-40 minutes. Remove from the oven, sprinkle over the cranberries and walnuts and serve either hot or cold.


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