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Asparagus Mushroom and Cheese Tart (Low Fat)

 
Asparagus Mushroom and Cheese Tart (Low Fat)
385

Sauteed mushrooms are mixed with asparagus and two kinds of cheese, phyllo pastry turns out golden brown and crispy. Easy to make, and tastes delicious!

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

45

min

Trans-fat Free, Good source of fiber, Low Carb
 

Ingredients

10 sheets phyllo (filo) pastry sheets
thawed
*
3 tablespoons olive oil
12 ounces mushrooms
cremini, sliced
1 teaspoon kosher salt
divided
½ teaspoon black pepper
freshly ground, divided
1 pound asparagus
slender, trimmed, cut on diagonal into 1-inch pieces
1 ½ teaspoons thyme
freshly chopped
*
1 ½ teaspoons lemon zest
freshly grated
½ cup ricotta cheese
½ cup swiss cheese
grated
thyme sprigs
for garnish
*

Directions

Prepare two rimmed baking sheets, coated with cooking spray.

Line a large baking sheet (approximately 12 by 17 inches) with parchment paper.

Lay one large sheet of phyllo on the prepared pan.

Keep the remaining phyllo covered with wax paper or plastic wrap and a damp kitchen towel.

Lightly brush oil on the phyllo sheet evenly with a pastry brush or you can use cooking spray.

Sprinkle with 1 teaspoon breadcrumbs.

Repeat the same step, and go on layering the remaining phyllo on top.

Carefully roll about ¾ inch of each side toward the center to form the outer rim of the tart.

Cut into 4 squares.

Arrange squares on 2 rimmed baking sheets.

Heat oil in heavy large skillet over medium-high heat.

Add mushrooms, sprinkle with ¼ teaspoon coarse salt and ¼ teaspoon pepper.

Sauté until tender and lightly browned, about 4 minutes.

Transfer mushrooms to large bowl; cool 15 minutes.

Add asparagus, chopped thyme, lemon peel, ¾ teaspoon coarse salt, and ¼ teaspoon pepper to mushrooms.

Mix in crème fraîche and cheese.

Do ahead: Filling can be made 1 day ahead. Cover; chill.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F.

Mound filling atop pastry squares, leaving ½-inch plain border.

Bake tarts 12 minutes.

Reverse sheets.

Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes or longer.

Transfer to plates; garnish with thyme sprigs.

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* not incl. in nutrient facts

Reviews

+3

about 6 years

This was a delicious savory tart. Ricotta and swiss cheese mixture gave the creaminess and smooth taste, and a lot less calories too. Asparagus were tender-crispy, and the mushroom added some meaty texture. The combination of this tart was absolutely delicious! It can be an very delicate and tasty appetizer, or you can have it as a light main dish!

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Comments

Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 19572% of calories from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 20mg 7%
Sodium 632mg 26%
Total Carbohydrate 2g 2%
Dietary Fiber 3g 11%
Sugars g
Protein 17g
Vitamin A 21% Vitamin C 13%
Calcium 17% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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