Asparagus Mushroom and Cheese Tart (Low Fat) Recipe

Name: Asparagus Mushroom and Cheese Tart (Low Fat)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 sheets phyllo (filo) pastry sheets thawed; 3 tablespoons olive oil; 12 ounces mushrooms cremini, sliced; 1 teaspoon kosher salt divided; 1/2 teaspoon black pepper freshly ground, divided; 1 pound asparagus slender, trimmed, cut on diagonal into 1-inch pieces; 1 1/2 teaspoons thyme freshly chopped; 1 1/2 teaspoons lemon zest freshly grated; 1/2 cup ricotta cheese; 1/2 cup swiss cheese grated; 1 x thyme sprigs for garnish

Servings: persons

10 sheets phyllo (filo) pastry sheets thawed
3 tablespoons olive oil
12 ounces mushrooms cremini, sliced
1 teaspoon kosher salt divided
1/2 teaspoon black pepper freshly ground, divided
1 pound asparagus slender, trimmed, cut on diagonal into 1-inch pieces
1 1/2 teaspoons thyme freshly chopped
1 1/2 teaspoons lemon zest freshly grated
1/2 cup ricotta cheese
1/2 cup swiss cheese grated
1 x thyme sprigs for garnish

1
Prepare two rimmed baking sheets, coated with cooking spray.
2
Line a large baking sheet (approximately 12 by 17 inches) with parchment paper.
3
Lay one large sheet of phyllo on the prepared pan.
4
Keep the remaining phyllo covered with wax paper or plastic wrap and a damp kitchen towel.
5
Lightly brush oil on the phyllo sheet evenly with a pastry brush or you can use cooking spray.
6
Sprinkle with 1 teaspoon breadcrumbs.
7
Repeat the same step, and go on layering the remaining phyllo on top.
8
Carefully roll about 3/4 inch of each side toward the center to form the outer rim of the tart.
9
Cut into 4 squares.
10
Arrange squares on 2 rimmed baking sheets.
11
Heat oil in heavy large skillet over medium-high heat.
12
Add mushrooms, sprinkle with 1/4 teaspoon coarse salt and 1/4 teaspoon pepper.
13
Saute until tender and lightly browned, about 4 minutes.
14
Transfer mushrooms to large bowl; cool 15 minutes.
15
Add asparagus, chopped thyme, lemon peel, 3/4 teaspoon coarse salt, and 1/4 teaspoon pepper to mushrooms.
16
Mix in creme fraiche and cheese.
17
Do ahead: Filling can be made 1 day ahead.
18
Cover; chill.
19
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400F.
20
Mound filling atop pastry squares, leaving 1/2-inch plain border.
21
Bake tarts 12 minutes.
22
Reverse sheets.
23
Continue to bake tarts until crusts are puffed and golden and filling is cooked through, about 10 minutes or longer.
24
Transfer to plates; garnish with thyme sprigs.

278

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 10 sheets phyllo (filo) pastry sheets thawed, 3 tablespoons olive oil, 12 ounces mushrooms cremini, sliced, 1 teaspoon kosher salt divided, and more.

Yes, Asparagus Mushroom and Cheese Tart (Low Fat) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Asparagus Mushroom and Cheese Tart (Low Fat)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions