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Asparagus and Oka raclette phyllo tartlets

Author: Les Cultures de chez nous
Preparation 40
Portions 12
Freezing No


  • 8 frozen phyllo pastry dough sheets
  • Enough melted butter
  • 1 large package of fine asparagus
  • 30 ml (2 tablespoons) of butter
  • 15 ml (1 tablespoon) of canola oil
  • 1/4 mince red onion
  • 375 ml (1½ cup) of peeled potatoes diced into cubes of 1,25 cm (1/2 po)
  • 4 large cubes
  • 125 ml (1/2 cup) of Ricotta cheese
  • 160 ml (2/3 cup) of cooking cream
  • 60 ml (1/4 cup) of fresh chive stem of 2,5 cm (1 po)
  • Salt and pepper up to your taste
  • 6 thin slices of Oka raclette cheese, with no crust, into juliennes
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  • Tartlets preparation :
  • Set two phyllo pastry dough side by side over a large working surface. Spread each dough with melted butter. Set another phyllo pastry dough over each. And repeat again with remaining phyllo pastry dough while spreading butter over it again. Slice each stacks in 6 squares and liner 12 individual ramequins. Set aside in the refrigerator.
  • Trim asparagus, slice tips and set aside. Slice stems into pieces of 1,25 cm (1/2 po) and set into a casserole filled with salted boiling water. Cook for 7 to 8 minutes. After cooking for 5 minutes, add asparagus tips. Drain and refresh with cold water. Set aside.
  • In a large pan, heat butter and oil at medium heat and brown onions until it gets translucent. Add potatoes and lightly fry for 5 minutes. Add in asparagus and cook for another 2 minutes.
  • Whisk eggs in a bowl. Add ricotta cheese. Pour cream and add chive, salt and pepper. Mix one last time.
  • Divide the mixture into linered ramequins. Add raclette cheese and fill up ramequins with eggs preparation. Oven bake 25 minutes or until tartlets center are well cooked. Serves right after oven baked.

Chef's notes