Asparagus & Spinach Phyllo

A simple, yet stunning tart to welcome spring. Phyllo pastry is not as daunting as it seems and the nifty little child’s paint roller makes buttering the individual pastry sheets so easy. (Otherwise use a pastry brush).

Recipe:

• 1 bunch asparagus,

• 2 -3 cups fresh baby spinach

• 6 tablespoons butter, melted

• 1 pound phyllo thawed according to package directions

• 1 cup grated Gruyere & 1 cup

• grated White Cheddar cheese (I use the cheddar GRUYERE combination from TJ’s)

• 3 large eggs lightly beaten

• 1 cup heavy cream

• 1/4 to 1/2 teaspoon freshly grated nutmeg

• Spicy salt freshly & ground black pepper

• Parmesan cheese grated (optional)

Steps:

1. Preheat the oven to 400°F

2. Unroll the phyllo pastry and keep it covered with a damp kitchen towel while you prepare sheets.

3. Place one sheet of pastry in 13×9” dish (or a 14”square tart pan) and brush with melted butter. Continue layering and buttering the pastry sheets on top of each other , using about 10 sheets.

4. Blanch the asparagus in boiling water for 2 minutes and place in an ice bath to stop the cooking.

5. Place spinach in the baking dish , season and cover with cheese.

6. Layer the asparagus spears over the cheese, season them with salt & black pepper. Sprinkle some grated Parmesan over the asparagus. Bake the tart for 15 minutes, then cover the edges of the tart with strips of foil to prevent pastry from burning. Bake for a further 15 minutes until the egg mixture is firm.

7. Slice and serve.