I had always been intimidated with the idea of using filo/ phyllo dough. It’s so light and breaks apart easily. But as it turns out, with a little care, it was actually quite easy to build the tart. If you are like me, kick that worry and grab a packet right away. Just follow the tips below and you will be fine.
TIPS on how to work with Phyllo Dough!
Let the phyllo dough thaw in the refrigerator overnight. It will be much easier to separate the tissue thin sheets when thawed properly.Phyllo dough dries out very quickly. So, keep a big damp kitchen towel handy to cover the phyllo dough as you work with the sheets, one at a time.You need a soft pastry brush to brush the oil/melted butter on the sheet. If the pastry brush tips are too rough, it can break the sheets.Most important tip is getting all the toppings ready before you open the thawed packet of phyllo dough.
Roll back the left-over sheets and store it in the freezer if you are not using it in the next couple of days.
How to make this Asparagus Prosciutto Phyllo Tart
This Asparagus Prosciutto Phyllo Tart tart was my creative way to finish few leftover ingredients – spinach artichoke dip and prosciutto. I bought both of them in big bulk for a party and then, there was too much to consume. I topped the tart with spinach artichoke dip, but you can replace that with ricotta cheese or even cream cheese. Prosciutto and asparagus always pair beautifully and somehow, these two went very well with the dip as well. We did have the tart for dinner, but it can make for a great brunch menu.
Here are few other Tart recipes you must try!
Fruit and Meringue Tart Grilled Paneer Pineapple Tart Tomato Tart with Basil and Paneer
