This asparagus fillo tart is sooo easy to make and takes only around 30 minutes! It's child-friendly too 🙂
The tart has a crispy and flaky fillo crust which is light and perfect for the warmer seasons. I filled it with an a tofu-based quiche filling which gains its eggy flavour from black salt. This magical ingredient is high in sodium chloride and often used in South Asian cooking. I get mine from South Asian or Indian grocery stores and it's usually quite cheap.
I also added dukkah to my tart for some extra flavour. However, this is completely optional and the tart will still be flavoursome without it.
I've included 'how-to' pictures to show how easy it is to make this tart!
If you try this recipe, I would love to hear about it! Please leave a comment below and rate it. This will help me, other readers and allow this blog to be seen by more people! If you post it on social media, please tag @rainbownourishments and #rainbownourishments.
If you have questions about this recipe or blog post, please leave a comment below and I will respond as soon as possible. Rainbow Nourishments receives a high number of questions through social media and email and is unable to respond to each individual query. Comments on this post are more likely to receive a response!
Easy Asparagus Fillo Tart
- 8 sheets of fillo pastry, defrosted or chilled according to packet instructions
- ¼ cup cup (60 ml) extra virgin olive oil
- 3 tbs dukkah, of choice
- Preheat the oven to 180°C (350°F).
- To make the base: Line a baking tray with baking paper and place one layer of filo pastry on top. Brush the pastry with oil and place another layer of pastry on top. Repeat until you have 4 layers stacked together. Sprinkle the dukkah on top of the pastry and add another layer of pastry on top. Repeat with the oil and layering until all layers have been used up. Set aside.
- To make the filling: Add the tofu, milk, nutritional yeast and black salt to a food processor. Process until it forms a paste.
- Spread the tofu filling on top of the pastry, leaving a 2cm (1 inch) gap away from the edges.
- Arrange the asparagus spears and cherry tomatoes on the filling. Fold the edges of the pastry to form a 'crust'.
- Bake the tart in the oven for 20 minutes or until the tart is evenly golden brown. Enjoy immediately or store in an airtight container in the fridge for up to 3 days. Reheat the leftovers in the oven when desired.