Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Asparagus Mushroom & Cheese Tart (Low Fat)

StarStarHalf starEmpty starEmpty star

Your rating

Asparagus Mushroom and Cheese Tart (Low Fat)

Sauteed mushrooms are mixed with asparagus and two kinds of cheese, phyllo pastry turns out golden brown and crispy. Easy to make, and tastes delicious!

 

Yield

4 servings

Prep

10 min

Cook

30 min

Ready

45 min
Trans-fat Free, Good source of fiber, Low Carb

Ingredients

Amount Measure Ingredient Features
10 sheets phyllo (filo) pastry sheets
thawed
* Camera
3 tablespoons olive oil
Camera
12 ounces mushrooms
cremini, sliced
Camera
1 teaspoon kosher salt
divided
Camera
½ teaspoon black pepper
freshly ground, divided
Camera
1 pound asparagus
slender, trimmed, cut on diagonal into 1-inch pieces
Camera
1 ½ teaspoons thyme
freshly chopped
* Camera
1 ½ teaspoons lemon zest
freshly grated
Camera
½ cup ricotta cheese
Camera
½ cup swiss cheese
grated
Camera
thyme sprigs
for garnish
*

Ingredients

Amount Measure Ingredient Features
1E+1 sheets phyllo (filo) pastry sheets
thawed
* Camera
45 ml olive oil
Camera
346.8 ml/g mushrooms
cremini, sliced
Camera
5 ml kosher salt
divided
Camera
2.5 ml black pepper
freshly ground, divided
Camera
453.6 g asparagus
slender, trimmed, cut on diagonal into 1-inch pieces
Camera
7.5 ml thyme
freshly chopped
* Camera
7.5 ml lemon zest
freshly grated
Camera
118 ml ricotta cheese
Camera
118 ml swiss cheese
grated
Camera
1 x thyme sprigs
for garnish
*

Directions

Prepare two rimmed baking sheets, coated with cooking spray.

Line a large baking sheet (approximately 12 by 17 inches) with parchment paper.

Lay one large sheet of phyllo on the prepared pan.

Keep the remaining phyllo covered with wax paper or plastic wrap and a damp kitchen towel.

Lightly brush oil on the phyllo sheet evenly with a pastry brush or you can use cooking spray.

Sprinkle with 1 teaspoon breadcrumbs.

Repeat the same step, and go on layering the remaining phyllo on top.

Carefully roll about ¾ inch of each side toward the center to form the outer rim of the tart.

Cut into 4 squares.

Arrange squares on 2 rimmed baking sheets.

Heat oil in heavy large skillet over medium-high heat.

Add mushrooms, sprinkle with ¼ teaspoon coarse salt and ¼ teaspoon pepper.

Sauté until tender and lightly browned, about 4 minutes.

Transfer mushrooms to large bowl; cool 15 minutes.

Add asparagus, chopped thyme, lemon peel, ¾ teaspoon coarse salt, and ¼ teaspoon pepper to mushrooms.

Mix in crème fraîche and cheese.

Do ahead: Filling can be made 1 day ahead. Cover; chill.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F.

Mound filling atop pastry squares, leaving ½-inch plain border.

Bake tarts 12 minutes.

Reverse sheets.

Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes or longer.

Transfer to plates; garnish with thyme sprigs.

undefined



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 19572% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 632mg 26%
Total Carbohydrate 2g 2%
Dietary Fiber 3g 11%
Sugars g
Protein 17g
Vitamin A 21% Vitamin C 13%
Calcium 17% Iron 15%
* based on a 2,000 calorie diet How is this calculated?
 

The Healthy Recipe

Health and nutrition news that’s easy to digest…
Brussels Sprouts

Meatless Monday: Vegivores, Flexitarians, and Vegetable Butchers

Vegetarian is so yesterday. There's a growing trend of veggie loving diners and home chefs that believe vegetables are the new meat. Vegetables are being called "unbelievably sexy" and meat "slightly boring".

More breaking news

 

Email this recipe