Asparagus, Dill & Ricotta Tart

A simple ricotta, asparagus, cherry tomato, lemon & dill, flakey filo pastry tart. Perfect for a light summer dinner, lunch or brunch.

12 medium sized fresh asparagus spears (or 14 small/10 large)
6 cherry tomatoes
1 small or 1/2 medium sized lemon (you need 1 teaspoon of the zest)
2 tablespoons fresh dill
3 large eggs (i used size 7’s)
1 cup ricotta (250 grams)
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
50 grams butter (3 1/2 tablespoons)
7 pieces filo pastry

Optional:
1 tablespoon black or green sliced olives

View the full recipe at Tania’s Kitchen →