These Asparagus and Feta Tartlets with Phyllo Crust are so easy to make – the perfect Spring appetizer, brunch, or lunch dish!
Asparagus and Feta Tartlet with Phyllo Crust
These Asparagus and Feta Tartlets with Phyllo Crust taste as amazing as they look. At their peak in Spring, the asparagus are tangy and bright after a quick sauté and a splash of lemon juice. The feta adds briny flavor, but goat cheese would also work beautifully. If you’re looking for more individual tarts for Spring, you’ll also love these Asparagus and Caramelized Onion Tartlets and Layered Potato Cups with Spring Herbs and Leeks.
How to Cut Asparagus
The most important thing to do when prepping asparagus is to snap off the hard, woody end of each stalk. For this tart recipe, cut off the top 1.5 inches of the asparagus and cut the remaining parts into 1-inch pieces.
Is phyllo dough the same as puff pastry?
Phyllo dough and puff pastry are not the same and should not be substituted for each other. Puff pastry is more buttery and thicker than phyllo dough. Phyllo is a very thin pastry made of mostly flour and water with very little fat. It can also be spelled “filo” and means “leaf” in Greek. Since phyllo doesn’t have much fat, I spray each sheet with oil before cutting. Work quickly with the dough to prevent it from drying out.
How to Serve Asparagus Tartlets
One of these mini quiches would be a delicious appetizer, or two served with a salad would make a satisfying lunch.
How to Reheat Tartlets
These individual asparagus tarts make great leftovers. To re-crisp the phyllo dough, heat the leftovers in the oven until warmed through, and the phyllo is crispy.
Variations:
- Sub goat cheese for feta.
- If asparagus are out of season, try zucchini.
- You can easily double this tartlet recipe if you need to feed more people.
More Asparagus Recipes You’ll Love:
Asparagus and Feta Tartlet with Phyllo Crust
These Asparagus and Feta Tartlets with Phyllo Crust are so easy to make – the perfect Spring appetizer, brunch, or lunch dish!
- 12 medium asparagus, about 4 ounces
- 2 olive oil spray, divided, plus
- 2 garlic cloves, finely chopped
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/3 ounces feta cheese, crumbled
- 6 tablespoons half and half
- 1 large egg
- 1 tablespoon chopped fresh dill
- 4 phyllo sheets
-
Heat oven to 350° F. Lightly spray 6 cups in a muffin tin with olive oil spray.
-
Snap off and discard the woody end of the asparagus.
-
Cut 1 1/2-inch long pieces from the tip end. Cut the remaining parts of the stalks into 1-inch pieces.
-
Spray nonstick pan with olive oil spray over medium high heat. Add asparagus and garlic and sauté, stirring, for 2 minutes.
-
Stir in the lemon juice and 1 tablespoon water. Reduce heat to low, cover and cook for 1 minute more.
-
Remove asparagus pieces to a plate using a slotted spoon and reserve the pan juices and garlic.
-
Place a phyllo sheet on a clean work surface, lightly spray with oil and top with another phyllo sheet. Repeat with two more sheets and oil.
-
Cut the phyllo into 4-inch squares. Fit one square each in the prepared muffin cups. .
-
Evenly distribute the 1-inch asparagus pieces and feta among the muffin cups.
-
Whisk half and half, egg, dill, and reserved pan juices together. Evenly divide among the phyllo cups (about 3 1/2 tablespoons in each).
-
Place two asparagus tips on each cup and bake for for 30 minutes until custard is set and phyllo is golden.
Serving: 1tartlet, Calories: 91kcal, Carbohydrates: 7.5g, Protein: 4.5g, Fat: 5g, Saturated Fat: 2.5g, Cholesterol: 73.5mg, Sodium: 170mg, Fiber: 0.5g, Sugar: 1.5g
Blue Smart Points: 2
Green Smart Points: 3
Purple Smart Points: 2
Keywords: asparagus, asparagus appetizer
