Asparagus & potato filo tart

Name: Asparagus & potato filo tart
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Ingredients: 230 g Waitrose Bunched Asparagus, trimmed; 200 g Waitrose Baby Jersey Royal New Potatoes, sliced; 1 small red onion, thinly sliced; olive oil spray; 300 g essential Waitrose Low Fat Natural Cottage Cheese; 2 large essential Waitrose Free Range Eggs; 80 g Parmigiano Reggiano, grated; 2 tbsp chopped thyme; 4 Jus Rol filo sheets

This savoury tart has a base of crispy, flaky filo pastry and is topped with a cottage cheese mixture, roasted asparagus, onions and potatoes.

5 out of 5 stars(1) Rate this recipe

Serves4
CourseMain meal
Prepare5 mins
Cook30 mins
Total time35 mins
Plus5 mins for standing

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

230g 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

Method

Preheat oven to 200ºC, gas mark 6. Place asparagus, potatoes and onion in a roasting tin and spray with oil. Roast for 10 minutes.
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.
Bake for 20 minutes until golden, remove and stand for 5 minutes. Garnish with remaining thyme and serve.