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Italian Cheesy Artichoke and Asparagus Phyllo Tart
LA BELLA VITA CUCINA17Ingredients
75Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 bunch asparagus (very thin, woody ends cut off, then cut in half on the vertical)
- 1 cup artichoke hearts (cut in half)
- 1 cup cherry tomatoes (cut in half)
- 1/4 cup sun dried tomatoes (drained, and any oil wiped off)
- 1/3 cup pitted green olives (Italian)
- 1 leek (large, white section cut into thin circle slices)
- 4 large garlic cloves (minced, set half to the side)
- 4 cups ricotta cheese (drained)
- 2/3 cup asiago cheese (grated)
- 2/3 cup Pecorino Romano cheese (grated plus another ¼ cup for the garnish)
- 3/4 cup fontina cheese (grated)
- 3 jumbo eggs
- 3/4 cup fresh basil (chopped)
- cracked black pepper
- sea salt
- 12 sheets phyllo dough
- olive oil cooking spray (or liquid olive oil)
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