Ingredients:
“I used an 11 1/2″ x 7 1/2″ rectangle tart pan with removable bottom so the recipe will reflect that size pan, but feel free to adjust the recipe if using a 9 or 10 inch round tart pan instead.”
4 cups of ricotta, drained
2 eggs
2 garlic cloves, finely minced
handfull of chopped fresh basil
1/2 cup of grated romano cheese
1/2 cup of grated fontina
1/2 cup of grated asiago
salt and pepper to taste
8 sheets of phyllo dough
olive oil, preferably in spray form
1 bunch of asparagus, cut in half diagonally
a large leek, cleaned thoroughly and sliced into rounds
1/2 cup cooked and shelled fava beans or replace with peas
1 heaping cup or so of artichoke hearts
1 cup or so cherry tomatoes, cut in half
See more at prouditaliancook.com
