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fat asparagus egg Ricotta cheese green onions fresh basil Parmesan cheese lemon zest garlic salt ground black pepper olive oil cooking spray breadcrumbs phyllo sesame seeds
Viewed: 52 - Published at: 4 years agoIngredients
- 1 lb. fat asparagus, cut into 1-inch lengths
- 1 large egg
- 1 15-oz. container low-fat ricotta cheese (1 3/4 cups)
- 23 cup chopped green onions
- 13 cup chopped fresh basil
- 1/4 cup grated Parmesan cheese
- 1 Tbs. grated lemon zest
- 2 cloves garlic, minced (2 tsp.)
- 3/4 tsp. salt
- 1/4 tsp. ground black pepper
- Olive oil cooking spray
- 13 cup fine breadcrumbs, divided
- 14 (13- x 9-inch) sheets phyllo dough, thawed
- 1 Tbs. sesame seeds
Method
- 1.
- To make Filling: Preheat oven to 400F.
- Cook asparagus in boiling salted water 30 seconds.
- Drain, and refresh under cold running water until cooled.
- 2.
- Whisk together egg and ricotta in medium bowl.
- Stir in green onions, basil, Parmesan, lemon zest, garlic, salt, pepper, and asparagus.
- 3.
- To make Crust: Coat 11- or 12-inch tart pan with cooking spray.
- Sprinkle with breadcrumbs.
- Lay 1 sheet phyllo on work surface.
- Spray with cooking spray and sprinkle lightly with breadcrumbs.
- Repeat with 6 more phyllo sheets, placing each sheet at a 45 angle to the previous one to form a rough circle.
- Lift phyllo stack into prepared tart pan, letting excess hang over sides.
- Gently press into pan.
- Spread ricotta filling in crust.
- Cover with plastic wrap while preparing top crust.
- 4.
- Spray and stack remaining 7 phyllo sheets in same manner as bottom crust.
- Spray top sheet with cooking spray, but do not sprinkle with breadcrumbs.
- Set stack on top of filling and press edges to seal.
- With scissors, trim edges, leaving 1-inch overhang.
- Roll edges over to form rim.
- Spray with cooking spray.
- Cut several slits in crust for steam vents.
- Sprinkle with sesame seeds.
- 5.
- Set tart pan on baking sheet, and bake 25 to 35 minutes, or until golden and crisp.
- Cool 10 minutes before serving.
