Asparagus, Green Garlic Tart; crop circles

I get sneaky when I want to use asparagus in a tart.

I pick out all the best spear for the vegetable dish, of course. Then, for this dish, I ‘trimmed’ them so they would all be the same size.

I might have trimmed a bit aggressively, until I had what I wanted for the tart.

But mon mari had his veg and I had my tart with green garlic – one of my favorite spring treats.

Phyllo keeps for a week or two in the fridge if well wrapped.

Asparagus, Green Garlic Tart

Total time: 30 minutes


  • 6 asparagus spears, green or white, trimmed and sliced 1/4″ thick (1cm)
  • 3 green garlic, trimmed and sliced 1/4″ thick (1cm), including green tops
  • 2 slice Prosciutto or other dry-cured ham (or bacon) chopped
  • 1/3 cup (3oz, 90gr) soft goat cheese
  • 2 sheets of phyllo (filo)
  • 3 tbs olive oil (you may not use it all)

Asparagus, Green Garlic Tart


  • Sauté asparagus and green garlic in 2 tsp olive oil until just crisp tender, and starting to brown.
  • Remove and set aside.
  • In the same skillet add ham and sauté until crisp.
  • Add ham to asparagus and stir to combine..
  • Remove one sheet of phyllo. Return rest to package and set aside. (Phyllo must remain covered as it dries out very quickly).
  • Lightly brush phyllo all over with olive oil.
  • Fold phyllo in half and brush again.
  • Fold in half the opposite way, forming a square, and brush again.
  • Repeat with 2nd sheet of phyllo.
  • Place both squares of phyllo on a lightly oiled baking sheet.
  • Divide goat cheese and spread in the middle of each square, leaving a 1 – 2″ (3 – 5cm) edge all around.
  • Top goat cheese with asparagus, green garlic and ham, dividing equally.
  • Loosely fold phyllo in towards filling, so that it stands up a bit and frames filling.
  • Brush newly exposed sides of phyllo with oil,
  • Bake in pre-heated oven at 400F (200C) for 10 – 13 minutes, until phyllo is golden brown.
  • Remove and serve.

Print Recipe

I discovered something interesting about myself over the last few days.

I’ve had a rather nasty spring cold.

I remember seeing commercials when I lived in the US about ‘staying in bed, getting plenty of rest and drinking lots of fluids’ when one has a cold.

I never knew anyone who actually did that.

I remember, instead, from first grade all the way through all of my jobs, bright red drippy noses showing up with boxes of tissues to share the joy.

The fact that everyone else got sick had no bearing….. One must not succumb to the common cold!

Okay, so I haven’t changed…. Much.

I did knock off a bit early yesterday and curled up with a book, and I plan on doing the same thing when I finish this.

But I also managed to finish the spring cleaning.

You see, what I learned about myself is that, when I am sick, as long as I don’t have to think I can still get rather a lot accomplished.

I can’t come up with some fantastic new dish for dinner, for example. That would require thought and planning.

I can clean my house. No thought at all needed: if it’s dirty, clean it; if it’s not go on to the next spot.

Think I, Robot

Admittedly, the last bit I did today may have not gotten the attention that the rest of the house did….

Might I just say – Who cares?!?

On another note…..

Wanna see our crop circles?

The wheat field behind us didn’t fare too well in the rain last weekend.



I’m speculating it’s because he planted later than the other farmers, as his field was the only one I saw like this in the area..


Supposedly, if it’s not too flattened, which it doesn’t appear to be, it will still ripen and can be harvested.

Kind of sad, though – he’s a young farmer trying to get a start.

Maybe his sunflowers will be fantastic – they’re just starting to come up.

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