Topped with fresh asparagus spears and tomato slices, this Asparagus and Tomato Tart with Cashew Ricotta is perfect for springtime dining. It’s great for gatherings such as Easter dinner or Mother’s Day brunch. This vegan recipe is easy to make using fillo dough.
Asparagus and Tomato Tart
Sometimes finding new recipe inspiration can be difficult. Most people draw on meals of their childhood and veganize family favorites. I grew up eating a lot of boxed macaroni and cheese, rice-a-roni, and frozen TV dinners, which I have no desire to recreate.
I do sometimes get inspired to veganize dishes when looking through non-vegan magazines, as is the case with this Asparagus and Tomato Tart. The inspiration for this recipe came from a cheese-filled puff pastry recipe I came across in Self magazine years ago. It wasn’t too difficult to veganize, and the resulting dish was fresh and light and perfect for warm spring days.
What is Fillo Dough?
It can spelled be phyllo, filo, or fillo, and it comes from the greek word for leaf. Fillo is paper-thin sheets of dough that contains very little fat.
Fillo in layers, with oil brushed between each sheet, and it bakes up light, airy, and flaky. Greek dishes, such as baklava and spanakopita, are made with fillo.
It can be found in the freezer section of the grocery store, usually in the same area as the puff pastry and pre-made pie crusts. I like Fillo Factory’s dough.
Working with Fillo Dough
Fillo comes in rolls, usually with 20 sheets to a package, so you’ll need half a package for this. Follow the instructions on the package for thawing your dough. Most brands recommend defrosting in the fridge rather than at room temperature to keep the dough from getting gummy.
Working with fillo may seem intimidating, but it really isn’t!
This recipe calls for 10 sheets of dough. Keep the sheets covered with a clean, wet towel to prevent them from drying out.
- Prepare you baking sheet by covering it in a piece of parchment paper.
- Lay one sheet of fillo on top of the parchment and quickly brush it with olive oil using a pastry brush.
- Carefully lay another sheet of fillo on the first one and brush it with more olive oil.
- Repeat until you’ve used all 10 sheets.
- Then carefully fold the sheets over, forming the crust’s rim. Brush it with a little more oil to keep it in place.
How to Make Your Asparagus and Tomato Tart
This recipe super easy to make!
- Once your fillo sheets are prepared, carefully spread the ricotta over them in an even layer. You may need to use your hands to prevent ripping.
- Then you layer on the tomato slices.
- Next you toss the asparagus in the remains oil and spread them over the tomatoes.
- You bake your tart for 20 to 25 minutes at 400°F.
- Once the tart is done, you sprinkle on lemon zest and sliced basil leaves.
- To cut your tart, carefully lift the edges of the parchment paper and transfer the tart to a cutting board. Cut your tart into 6 slices using a sharp knife of pizza cutter.
- If you can’t find fillo, you can use a sheet of puff pastry. Roll it out to roughly the size of the your baking sheet and follow steps 4 through 9 in the recipe.
- I use my cashew ricotta in this recipe. If you’re in a hurry, you can always use store-bought ricotta. Kite Hill is my favorite.
Wondering what to do with the leftover sheets of dough? I have a fillo pizza recipe that you’re going to love!
Asparagus and Tomato Tart with Cashew RicottaDianne
- 10 13”x18” sheets fillo dough thawed according to the package
- ¼ cup + 1 teaspoon olive oil divided
- 1 cup Vegan Ricotta
- 1 large tomato thinly sliced
- 1 bunch asparagus (about ¾ pound) tough ends trimmed
- Salt and pepper to taste
- zest from one lemon (about 1 tablespoon)
- 1 tablespoon fresh basil leaves chopped
- Preheat the oven to 400 degrees.
- To make the crust, line a baking sheet with a piece of parchment paper. Lay down one sheet of fillo dough on top of it. Keep the rest of the fillo sheets covered with a clean, wet kitchen towel to avoid drying out. Quickly brush the sheet with a thin layer of olive oil using a pastry brush. Layer another sheet on top of it, and brush that one with a thin layer of olive oil. Continue this step until all of the sheets are layers and brushed with oil.
- Gently fold the edges of the dough over to form the crust’s rim. Brush with a small amount of olive oil to help keep it in place.
- Carefully spread the cashew ricotta over the crust. You may need to use your hands to avoid tearing the fillo dough.
- Layer the tomato slices to top of the ricotta.
- Gently toss the asparagus with the remaining teaspoon of olive oil. Layer them on top of the tomatoes. Press down lightly to ensure the veggies are firmly in place in the ricotta. Sprinkle with salt and pepper.
- Bake for 20 – 25 minutes, or until the crust is golden brown.
- Sprinkle the cooked tart with lemon zest and chopped fresh basil leaves.
- Using the parchment paper, carefully slide the tart from the baking sheet to a cutting board to slice it. Serve hot.
Originally posted July 8, 2014. Updated March 30, 2022.
More spring recipes you might like include:
More Asparagus Recipes include:
- Pasta Primavera
- Vegan Omelet with Asparagus and Feta
- Asparagus and Chickpea Salad
- Farro Salad with Asparagus and Arugula
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