Asparagus Tart

A very rich side dish, so take it easy on the portions.

8 sheets of phyllo pastry, defrosted
1/2 bunch fresh asparagus
2 tbsp unsalted butter, melted
1 cup mozzarella, grated
2 eggs
1/2 cup cream
1/2 tsp paprika
Sea salt to taste

1. Preheat oven to 350.  Blanch asparagus in boiling water.
2. Place asparagus in ice water, drain and dry.
3. Coat a baking sheet with melted butter.  On a work surface, place a sheet of phyllo dough and brush the top with butter.  Repeat the process layering the remaining phyllo dough on top.
4. Put the layered sheets on the buttered baking sheet, folding the edges on the sides
5. Sprinkle the top of the phyllo with 1/2 of the grated mozzarella leaving a 1 inch border.  Beat the eggs with cream and paprika.  Pour on top of the tart.
6. Arrange the asparagus equally across the tart.  Sprinkle salt and brush the borders of the tart with melted butter.  Sprinkle the rest of the mozzarella.
7. Bake for 20-30 minutes uncovered.
8. Allow the tart to sit for 5 minutes before cutting into squares.

Mini Phyllo Tarts

These are absolutely delightful!  From Food and Drink 2000.  The tarts are simple and shouldn't be assembled until just before serving or they will soften.  Use the Lemon Cheese filling provided or fill with your favourite.

8 sheets phyllo pastry (about 1/2 box)
2 tbsp each of melted butter and vegetable oil, mixed
2 tbsp granulated sugar

1. Preheat oven to 350F.  Brush one phyllo sheet generously with butter and oil mixture.  Sprinkle with several pinches of sugar.  Stacking on top of each other, repeat with three more sheets.  Cut layered phyllo into 3 inch squares.  Keeping layers intact, push phyllo squares to bottom of ungreased mini muffin cups with a bottom diameter of 1 1/4 to 1 1/2 inches.  Curve top edges slightly outward from cups.  Bake 8 to 10 minutes or until golden and crisp.
2. Remove from cups and cool on a rack.  Continue filling muffin cups and baking as needed to use up all the squares.  Repeat with remaining phyllo sheets.  Store in a single layer in an airtight container at room temperature for up to 2 weeks.

Makes 40 shells

LEMON CHEESE FILLING

3 to 4 large lemons

3 eggs

1 cup granulated sugar

1/4 cup unsalted butter, softened

250g cream cheese

1. Using a zester or fine grater, grate zest of 1 lemon onto a piece of waxed paper.  Squeeze 3/4 cup lemon juice.  In a medium saucepan, whisk eggs with sugar, lemon juice and zest until combined.  Whisk over low heat until mixture is warm, and then add butter.  Continue whisking constantly until mixture thickens and colour lightens slightly, from 15 to 18 minutes.  Do not boil.  Pour into a bowl, press a piece of plastic wrap directly on surface and refrigerate for a week or more.
2. To make tart filling, stir softened cream cheese until smooth and lump free.  Gradually stir in lemon curd until blended.  Spoon into tart shells and garnish with a few thin threads of lemon zest.

Makes enough filling for 20 shells

Chicken or Veal in Phyllo with Orange Ginger Sauce

A very elegant dinner!

6 boneless chicken breasts or 6 scallops of veal

1/2 cup belted butter

1/4 tsp cinnamon

1 tbsp grated ginger

1 pkg Phyllo pastry

1/4 cup sliced toasted almonds

Orange Ginger Sauce

Trim chicken or veal and rub ginger into the surface of the meat.  Stir cinnamon into melted butter.

Prepare phyllo.  Four sheets will wrap two pieces of meat.  Lay one sheet on work surface and brush with cinnamon butter.  Lay second sheet on top and brush again.  Repeat with 3rd and 4th sheets, brushing with cinnamon butter.  Cut phyllo lengthwise into oblongs, approximately 5 inches across.  Discard the piece left over.

Place piece of meat at top of oblong and fold a corner of the phyllo to make a triangle.  Continue folding triangle until you come to the end of pastry.  Trim off excess. 

Brush outside with butter and place on buttered baking sheet.  Repeat with the rest of the meat.  Bake for 25 to 30 minutes in a preheated 375 oven until lightly browned.  Remove from oven and sprinkle, evenly, with toasted almonds.

To serve, ladle equal amounts of Orange-Ginger Sauce on plates and place one phyllo package in the centre.  Garnish plate with bundles of julienned vegetables and sauteed cherry tomatoes.

Orange Ginger Sauce

Rind of one orange, cut into julienne strips or use a zester

1 cup chicken stock

1 cup orange juice

1 tbsp honey

Salt and Pepper to taste

1 tbsp grated ginger

1/4 cup 35% cream

Blanch orange strips or zest in boiling water for 1 minute.  Drain and briefly run under cold water.  Set aside.  In saucepan, heat chicken stock and boil until reduced by half.  Add orange juice and bring to boil.  Add honey, salt, pepper, ginger and cream and bring to a boil.  Reduce until sauce coats a spoon lightly.  Taste and adjust seasoning, adding a little lemon juice if too sweet.  Add orange zest and heat through.