Spring Vegetable Cheese Tart

Another great recipe from cooking school with our family twist, kids and hubby really enjoyed it!! I ate inside but not phyllo because its not gluten free but enjoyed it as well.  Perfect for brunch, lunch or supper hope you enjoy it as much as we did. 

Spring Vegetable Cheese Tart

2 tubs of smooth ricotta, drained

2 eggs

2 garlic cloves, finely minced

1/2 cup grated Parmesan cheese

1/2 cup grated Monterey Jack cheese

1/2 cup grated mozzarella cheese

Salt and pepper to taste

8 sheets of phyllo dough

Olive oil spray

1 bunch of asparagus, cut in thirds diagonally

1/2 red onion cut finely

1/2 cup peas

1/2 cup cherry tomatoes cut in half

Preheat the oven to 400. Line baking cheet with foil and spray with olive oil. Lay onion and asparagus on baking sheet and bake until they have colour and are cooked.

In a bowl combine, ricotta, eggs, and garlic, add parm, mozzarella and Monterey Jack cheeses, season with salt and pepper, put in fridge until ready to use

Spray 9x13 pan with olive oil. Lay 2 layers of phyllo in the pan and spray the sheet with the oil, then fill the tart base with 1/3 of the ricotta mixture and 1/3 of onions, asparagus, peas amd cherry tomatoes then add 2 more sheets of phyllo and repeat 2 more times ending with 2 phyllo sheets to cover all drizzle top with olive oil and bake for 30 mins or until golden (can spinkle some parm on top as well)

So good hope you enjoy it too !!