Herbed Ricotta Asparagus and Phyllo Tart
Herbed Ricotta Asparagus and Phyllo Tart: If working with phyllo dough fills you with fear, don’t worry—this recipe is beginner-friendly. There’s no crimping or folding the dough; you just lay flat sheets of dough on top of each other for a rustic, unfinished edge.
Do make sure to thaw the phyllo according to package directions—preferably overnight in the fridge. Properly thawed dough won’t stick together and is relatively easy to work with. Skip past the big, fat asparagus spears you might see this time of year; you need thinner spears so that they’ll get done in the 20 minutes it takes to crisp the dough.
- 3/4 cup part-skim ricotta cheese
- 1/4 cup chopped fresh flat-leaf parsley
- 1 1/2 tablespoons 1% low-fat milk
- 1 tablespoon fresh thyme leaves
- 1 garlic clove, grated
- 1/2 teaspoon kosher salt, divided
- 12 (14- x 9-in.) frozen phyllo pastry sheets, thawed
- 3 1/2 tablespoons olive oil, divided
- 1 1/2 pounds medium asparagus spears, trimmed to a length of 6 1/2 in.
- 1 ounce Parmigiano-Reggiano cheese, shaved (about 1/4 cup)
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