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    Asparagus & potato filo tart

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    Asparagus & potato filo tart

    • Total time: 25 minutes

    Serves: 4

    Ingredients

    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
     

    Method

    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. 

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