Ingredients
Pre rolled, low fat pastry (1 sheet)
Asparagus (1 tin, or 2 fresh bunches if feeling fancy)
Low fat / lite cottage cheese (approx 1 C)
Parmesan or any other cheese you have (grated, approx 2Tbsp)
Chives (chopped, approx 1Tbsp)
Pitted olives (1/4 C, chopped)
Cherry tomatoes (approx 6, chopped in half)
Pumpkin seeds (approx 1/4 C, toasted)
Rocket (as much as you want on the side)
Method
Make the tart base by placing the pastry in a baking paper-lined baking dish. Square or rectangle is best aesthetically, but use whatever you have. Place in the oven and cook until golden (as per packet instructions). Remove from the oven once done and set aside to cool
Meanwhile, dry fry the pumpkin seeds in a frying pan. Take them off when they start popping. Put to the side.
If you’re using fresh asparagus, steam or boil it for 2 minutes then run under cold water to refresh. Put to the side.
Next, mix together the cottage cheese, chives, olives and half the pumpkin seeds
Spread the cottage cheese mixture on the bottom of the pastry tart, lay on the asparagus (tinned or fresh), chuck on the chopped tomatoes.
Place the tart back in the over to warm through the cheese mixture and roast the tomatoes. Approx 15 minutes at 180C.
Once done, remove from the over, chop into portions, sprinkle over remaining pumpkin seeds and heap rocket on the side. Nom, nom, nom.
Alternatives
Want it meaty? Nope, haven’t come up with a meat option for this.
Want it gluten free? Use a gluten free pastry
Want it dairy free? Nope on this one too sorry.
H/T
This recipe is adapted from one by the Healthy Food Guide