Save to your scrapbook
Asparagus & potato filo tart
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
230g pack Waitrose Bunched Asparagus, trimmed
200g Waitrose Baby Jersey Royal New Potatoes, sliced
1 small red onion, thinly sliced
Olive oil spray
300g essential Waitrose Low Fat Natural Cottage Cheese
2 large essential Waitrose Free Range Eggs
80g Parmigiano Reggiano, grated
2 tbsp chopped thyme
4 Jus-Rol Filo Sheets
1. Preheat oven to 200ºC, gas mark 6. Place asparagus, potatoes and onion in a roasting tin and spray with oil. Roast for 10 minutes.
2. Meanwhile, mix the cottage cheese, eggs, Parmigiano Reggiano and 1 tbsp of thyme in a bowl, season and set aside. Grease a 30cm x 25cm baking tray and lay the filo pastry onto the tray. Pour the cottage cheese mixture evenly into the bottom, then layer the asparagus, potato and red onion on top gently pressing them into the filling. Roll any excess filo inward to form a crust. Brush edges with oil.
3. Bake for 20 minutes until golden, remove and stand for 5 minutes. Garnish with remaining thyme and serve.
Typical values per serving:
1 of your 5 a day / rich in folic acid (148mcg folic acid per serving)