4 servings (serving size: 1 wedge)

In this recipe, a stack of phyllo is cut into a circle and fitted, like a piecrust, into a tart pan. None of the dough goes to waste; the scraps are chopped and placed on top of the crust. A standard dinner plate is 10 inches in diameter; use it to estimate the 11-inch circle you'll cut from the dough.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Cut asparagus spears 4 inches from tips; reserve tips. Coarsely chop remaining asparagus; set aside.

Step 3

Combine egg whites and egg in a medium bowl, stirring with a whisk. Add milk, salt, nutmeg, and pepper. Stir in chopped asparagus.

Step 4

Place 1 phyllo sheet on a large cutting board or work surface (cover the remaining dough to prevent drying); lightly coat with cooking spray. Repeat layers with remaining phyllo and cooking spray, ending with phyllo. Gently press phyllo layers together. Lightly coat top phyllo sheet with cooking spray.

Step 5

Cut phyllo stack into an 11-inch circle using a sharp knife; coarsely chop excess dough. Carefully place phyllo circle into a 9-inch tart pan coated with cooking spray; gently press phyllo into pan. Fold edges over. Sprinkle chopped dough over phyllo circle; top with 1/4 cup cheese and potato. Place tart pan on a foil-lined baking sheet. Pour egg mixture into tart shell. Arrange asparagus spokelike on top of egg mixture with tips toward outside of pan, and sprinkle evenly with 1/4 cup cheese. Bake at 400° for 20 minutes. Loosely cover tart with foil. Bake an additional 5 minutes or until tart is set.

Ratings & Reviews

Jessnc's Review

August 06, 2009
I enjoyed this recipe and it was quite easy to make. I served it alongside swordfish, but I think it would work best with a nice green salad. This dish reminds me of spring time.