Asparagus and Tomato Tart with Cashew Ricotta

Topped with fresh asparagus spears and tomato slices, this Asparagus and Tomato Tart with Cashew Ricotta is perfect for springtime dining. It's great for gatherings such as Easter dinner or Mother's Day brunch. This vegan recipe is easy to make using fillo dough.

Asparagus and Tomato Tart

Sometimes finding new recipe inspiration can be difficult. Most people draw on meals of their childhood and veganize family favorites. I grew up eating a lot of boxed macaroni and cheese, rice-a-roni, and frozen TV dinners, which I have no desire to recreate.

I do sometimes get inspired to veganize dishes when looking through non-vegan magazines, as is the case with this Asparagus and Tomato Tart. The inspiration for this recipe came from a cheese-filled puff pastry recipe I came across in Self magazine years ago. It wasn't too difficult to veganize, and the resulting dish was fresh and light and perfect for warm spring days.

What is Fillo Dough?

It can spelled be phyllo, filo, or fillo, and it comes from the greek word for leaf. Fillo is paper-thin sheets of dough that contains very little fat.

Fillo in layers, with oil brushed between each sheet, and it bakes up light, airy, and flaky. Greek dishes, such as baklava and spanakopita, are made with fillo.

It can be found in the freezer section of the grocery store, usually in the same area as the puff pastry and pre-made pie crusts. I like Fillo Factory's dough.

Working with Fillo Dough

Fillo comes in rolls, usually with 20 sheets to a package, so you'll need half a package for this. Follow the instructions on the package for thawing your dough. Most brands recommend defrosting in the fridge rather than at room temperature to keep the dough from getting gummy.

Working with fillo may seem intimidating, but it really isn't!

This recipe calls for 10 sheets of dough. Keep the sheets covered with a clean, wet towel to prevent them from drying out.

• Prepare you baking sheet by covering it in a piece of parchment paper.
• Lay one sheet of fillo on top of the parchment and quickly brush it with olive oil using a pastry brush.
• Carefully lay another sheet of fillo on the first one and brush it with more olive oil.
• Repeat until you've used all 10 sheets.
• Then carefully fold the sheets over, forming the crust's rim. Brush it with a little more oil to keep it in place.

How to Make Your Asparagus and Tomato Tart

This recipe super easy to make!

• Once your fillo sheets are prepared, carefully spread the ricotta over them in an even layer. You may need to use your hands to prevent ripping.
• Then you layer on the tomato slices.
• Next you toss the asparagus in the remains oil and spread them over the tomatoes.
• You bake your tart for 20 to 25 minutes at 400°F.
• Once the tart is done, you sprinkle on lemon zest and sliced basil leaves.
• To cut your tart, carefully lift the edges of the parchment paper and transfer the tart to a cutting board. Cut your tart into 6 slices using a sharp knife of pizza cutter.

Recipe Notes

• If you can't find fillo, you can use a sheet of puff pastry. Roll it out to roughly the size of the your baking sheet and follow steps 4 through 9 in the recipe.
• I use my cashew ricotta in this recipe. If you're in a hurry, you can always use store-bought ricotta. Kite Hill is  my favorite.

Wondering what to do with the leftover sheets of dough? I have a fillo pizza recipe that you're going to love!

More spring recipes you might like include:

• Broccoli Quiche Cups
• Spinach Mushroom Quiche
• Lasagna Tart
• Greek Frittata 

More Asparagus Recipes include:

• Pasta Primavera
• Vegan Omelet with Asparagus and Feta
• Asparagus and Chickpea Salad
• Farro Salad with Asparagus  and Arugula