After loving our sweet version with apricots and pistachios, here is a new filo pastry gratin perfect for celebrating the return of sunny days! Peas, asparagus, ricotta cream and pesto, mozzarella melting… Your taste buds won’t know where to turn between the crispy and creamy textures, and all these simple but very indulgent flavors. Of course, you can reuse the base of this recipe and adapt it according to seasonal vegetables or whatever you have at home.
This light and summery gratin is perfect for a lunch, served with a small salad, for example. And if you’re not opposed to indulgence, we recommend adding a bit of stracciatella or burrata on top of the gratin, as soon as it comes out of the oven. It’s absolute indulgence! We haven’t tried it, but we bet the gratin is just as good cold, a bit like a quiche. It will be crunchy at the table!
To make this recipe, follow the steps below:
PHILLO GRATIN WITH ASPARAGUS AND PEAS 🫛💚
Serves 4
Ingredients :
– 6 sheets of filo pastry
– 250 g ricotta
– 1/2 lemon juice
– 1 Tbsp pesto
– 125 g grated mozzarella
– 150 g peas
– 8 green asparagus spears
– 2 eggs
– 3 Tbsp crème fraîche or Greek yogurt
– 1 Tbsp olive oil
– Salt, pepper
– 1 tsp garlic powder
Preparation :
1. Mix the ricotta with the lemon juice and the pesto. Season with salt, pepper and garlic powder, then drizzle with olive oil.
2. Add the peas, the grated mozzarella, and mix again.
3. In a greased baking dish, stack 3 sheets of filo pastry, brushing oil between each layer and letting the edges protrude. Place the previous mixture.
4. Fold the remaining 3 sheets of filo into an accordion and place them over the filling. Interleave the green asparagus between the folds.
5. Whisk the eggs and the crème fraîche, then pour over the filo sheets. Bake for about 30 minutes at 180°C, until the gratin is nicely golden and crispy.
6. Serve immediately!
