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🍽️ Green and White Asparagus Tartelettes with Wild Garlic Pesto

879 kcal · 30 min · 4 servings

Ingredients

• 240 g filo pastry (approx. 15 x 15 cm, 6 sheets)
• 3 tbsp olive oil
• a little flour
• 30 g white asparagus (3 spears)
• 20 g green asparagus (3 spears)
• salt
• 100 g ricotta (45% fat)
• 2 tbsp cream cheese (30% fat)
• 1 egg
• pepper
• tabasco
• 1 tbsp wild garlic pesto

Instructions

1. 1. Brush the first two pastry sheets with a little olive oil.
2. 2. Place the next two pastry sheets on top.
3. 3. Brush these top pastry layers with olive oil as well.
4. 4. Place the final two pastry sheets on top.
5. 5. Lightly grease two round tartlet molds with a diameter of about 12 cm.
6. 6. Dust the greased molds with flour.
7. 7. Place the prepared pastry sheet into the molds.
8. 8. Press the pastry gently against the mold walls.
9. 9. Place the molds in the refrigerator for 20 minutes.
10. 10. Peel the white asparagus completely.
11. 11. Peel the green asparagus only in the lower third.
12. 12. Cut off the lower woody ends.
13. 13. Cut the asparagus stalks into pieces about 3 cm long.
14. 14. Add the white asparagus to boiling salted water.
15. 15. Cook the white asparagus for 6 minutes.
16. 16. Add the green asparagus.
17. 17. Cook everything for another 4 minutes.
18. 18. Lift the asparagus pieces out with a slotted spoon.
19. 19. Shock the asparagus immediately with cold water.
20. 20. Let the asparagus drain well.
21. 21. Mix ricotta, cream cheese, egg, salt, pepper, and a dash of Tabasco.
22. 22. Stir the wild garlic pesto into the cheese mixture.
23. 23. Fill the cheese mixture into the tartlet molds.
24. 24. Press the asparagus pieces into the cheese mixture.
25. 25. Preheat the oven to 180 degrees Celsius conventional heat.
26. 26. Bake the tartlets for 25 to 30 minutes on the rack.
27. 27. Carefully release the tartlets from the molds.
28. 28. Serve them, for example, with baby spinach and vinaigrette.

Nutrition per serving

• kcal: 879
• Protein: 15 g · Fett/Fat: 75 g · Carbs: 39 g