Asparagus and Ricotta Filo Tart

Contributed by

Meagan Abraham

The Story

A delicious crunchy tart loaded with veggies makes for a delicious lunch or light dinner, yum!

Talk about a meal that is super easy to whip together yet looks classy and sophisticated. Impress your guests for brunch with this dish or serve it up as an entrée that is sure to get lots of wows. The crunchy, flaky filo pastry is just so decadent and makes a delicious base for this savoury tart.

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Asparagus and Ricotta Filo Tart

Asparagus and cherry tomatoes work really well with the ricotta base of this tart. Feel free to swap with a variety of vegetables that are in season, depending when are where you are making this. Broccoli, broccolini, sugar snaps, mushrooms and even capsicums would all work well here. I like balancing out the green veggies with some sweetness so using tomatoes, pumpkin or red capsicum would all balance out well. For the base of the tart I have chosen Filo Pastry. I love the Antoniou brand as it works well. Its great because its chilled not frozen, so you don’t need to worry about defrosting it either. Macadamias are a nice addition, but feel free to use any nuts you have on hand – pine nuts would work well.
Servings 4
Prep Time 10 mins
Cook Time 20 mins


  • 500 g Ricotta
  • 12 Asparagus Stems
  • 8 Cherry Tomatoes
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Zataar
  • 1 tbs Parmesan Cheese
  • 1 Lemon Zested
  • 1 tbs Olive Oil
  • 1 tbs Macadamia Nuts
  • 2 Eggs beaten
  • 6 sheets Filo Pastry


  • Pre heat oven to 180 degrees C. Spray a baking tray with oil and then layer it with the filo pastry, spraying generously with oil in between each layer.
  • Its fine for the edges to crimp or sit up at the corners, it is a rustic tart and will be fine once baked. Crumble the ricotta over the pastry using your fingers to smooth over evenly.
  • Place the asparagus over the ricotta spacing them out evenly and then arrange the halved cherry tomatoes in and around. Season the ricotta with salt, pepper, zaatar, grated parmesan and the lemon zest.
  • Drizzle with olive oil and sprinkle with the macadamia nuts. Finally, take the beaten egg and drizzle it over the tart starting at the edges and then zig zagging across.
  • Pick up the baking tray and gently, tilt the tray side to side to ensure the egg runs into the crack and doesn’t pool in areas. Place the tray into the oven and bake for 15-20 minutes or until lightly golden brown on top. Serve immediately with a salad.
Course: lunch
Cuisine: Australian

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