Serve 6
3 sheets phyllo dough, thawed, room temperature
4 TBL melted butter, cooled
4 TBL fine toasted breadcrumbs
1/2 cup mascarpone cheese, room temperature
Kosher salt and freshly ground white pepper to taste
1 pint strawberries, hulled and thickly sliced
3 thick stalks asparagus, cut diagonally into 1/4" slices
1/3 cup grated gruyere cheese
Preheat the oven to 350°F.
Have the phyllo dough ready, covered with a piece of plastic wrap along with the melted butter and a pastry brush.
Place the breadcrumbs in a small bowl near the butter.
Lay a piece of parchment paper (12" x 18") in front of you and place 1 sheet of phyllo on the parchment. Brush the phyllo lightly, but completely with the butter. Sprinkle with one third of the breadcrumbs. Cover the phyllo with a second sheet and repeat the buttering and sprinkling of breadcrumbs. Lay the third sheet of phyllo on top and butter and sprinkle that sheet.
Cut the phyllo stack into 6 3" by 5" pieces. Cover the phyllo with a second sheet of parchment and transfer the whole package to a baking sheet. Place a second baking sheet, right side up, on top of the parchment and slide the whole thing into the oven. The second sheet pan keeps the phyllo squares flat and helps them crisp. Bake the phyllo for 15-20 minutes until crisp and deep golden brown.
Spread the mascarpone cheese lightly on the baked phyllo and season with salt and white pepper. Scatter the strawberries and sliced asparagus on the phyllos and sprinkle with the gruyere.
Bake 8-10 minutes until strawberries and asparagus are roasted and tender and gruyere is melted.
