HERBED RICOTTA, ASPARAGUS AND PHYLLO TART

HERBED RICOTTA, ASPARAGUS AND PHYLLO TART image

Number Of Ingredients 10

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3/4 cup t, divided 12 (14x9-in) frozen phyllo pastry sheets, thawed 3 1/2 tsp olive oil, divided 1 1/2 lb. medium asparagus spears, trimmed to a length of 6 1/2 inches 1 oz Parmigiano-Reggiano cheese, shaved (1/4 cup)
3/4 cup part-skim ricotta cheese
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoon Low-fat milk
1 tablespoon fresh thyme leaves
1 clove garlic grated
1/2 teaspoon Kosher salt
12 sheets Phyllo Sheets (9x14") thawed
3 1/2 teaspoon Olive oil, divided
1 1/2 pounds Asparagus spears, medium, trimmed into 6" pieces

Steps:

1. Preheat oven to 400 degrees
2. Stir together ricotta, parsley, milk, thyme, garlic and 3/8 tsp salt.
3. Place 1 phyllo sheet on a baking sheet lined with parchment paper. (Cover remaining dough to keep it from drying out.) Lightly brush phyllo sheet with oi and top with another fhyllo sheet. Repeat layers with remaining phyllo sheets and oil, reserving 1 tsp oil to brush on asparagus.
4. Spread ricotta mixture on phyllo stack, leaving a 1/2 inch border. Arrange asparagus spears side by side over ricotta mixture. Brush asparagus with remaining 1 tsp oil. Bake at 400 degrees until phyllo is browned and crisp, 22-25 minutes. Sprinkle with remaining 1/8 tsp salt; top with shaved cheese.