This past weekend, we hit up Lake Simcoe for some much needed time off in celebration of Canada Day. Now, I don’t know about you, but when we’re presented with a huge kitchen complete with Wolf appliances and a massive marble island…we don’t spend much time outside. Thank you Camp Copey!
One of the many creations to come of the weekend is this delicious phyllo pastry tart, topped with a goats and cream cheese mixture, asparagus, prosciutto, and lemon zest. This really was a simple creation, so even if you prefer to be outside on a beautiful day, this is a great way to impress your guests without putting in too much work!
Yield: 1 mini tart (about 7″x 12″)
- 3 sheets phyllo pastry, cut in half
- 1/2 lb asparagus, about 15 stalks
- 6 – 8 strips prosciutto
- 1/4 cup olive oil
- 2 tbsp goats cheese
- 3 tbsp plain cream cheese
- 1 egg
- 1/4 cup scallions, finely chopped
- Zest of 1/2 lemon
- Salt and pepper to taste
- Preheat the oven to 325 Fahrenheit.
- Grease a large baking pan and place first half sheet of phyllo pastry on it. Brush layer with olive oil and layer next sheet on top. Continue until you have six half sheets piled on top of each other. Fold edges over about 1/3 inch to create a crust.
- Whip together cheeses, egg, scallions, salt and pepper and spread across phyllo tart.
- Trim ends of asparagus. Wrap a few ends with prosciutto, and alternate tip to end placing each stalk on top of cheese mixture. Drizzle olive oil on top of tart.
- Cook for 10 – 15 minutes, until bottom of tart is golden brown.
- Remove from oven and top with fresh lemon zest and additional pepper.