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This tart is absolutely delicious—layers of phyllo dough get brushed with butter, baked a little in the oven, then slathered with a layer of zesty cilantro-pecan pesto, and a layer of Parmesan cheese. For the final touch, spears of bright green asparagus get laid in a beautiful row across the top of the tart, baked again until golden and melted to perfection!
1. For the tart, preheat the oven to 350ºF. Line a baking sheet with parchment paper.
2. Melt the butter in a small bowl.
3. Roll out the phyllo dough and place a damp towel over the phyllo while you are working with it. This will keep the phyllo from drying out.
4. Place 1 sheet of phyllo on the baking sheet and brush with butter. Top with another sheet of phyllo and repeat, brushing each sheet of phyllo with butter, until all of the sheets are used up.
5. Bake the phyllo for 12-13 minutes.
6. In the meantime, make the pesto.
7. In the bowl of a food processor, process the cilantro, garlic, and 2 tablespoons of extra virgin olive oil until a paste-like mixture forms.
8. Add the pecans and Parmesan and process until blended, scraping down the sides of the bowl as needed.
9. With the processor running, slowly stream the remaining oil through the top of the processor until smooth.
10. Take the phyllo out of the oven and spread the pesto evenly over the entire phyllo pastry.
11. Sprinkle the Parmesan cheese over the pesto, then trim the bottoms of the asparagus spears to fit the length of the pastry in a crosswise position.
12. Arrange the asparagus in a single layer over the cheese. Sprinkle with salt and pepper.
13. Bake for 18-20 minutes or until asparagus is tender.
14. Cut into squares and serve warm.
Simple and easy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!