Asparagus and Feta Tartlet with Phyllo Crust

These phyllo-crusted asparagus and feta tarts are so easy to make – the perfect starter for spring, brunch or lunch!

Asparagus and feta tartlets with a phyllo crust

These phyllo-crusted asparagus and feta tarts taste as good as they look. At their peak in spring, the asparagus is flavorful and light after a quick roast and a dash of lemon juice. The feta adds a salty flavor, but goat cheese would work wonderfully too. If you're looking for more individual spring tartlets, you'll also love these asparagus and caramelized onion tarts and layered potato cups with spring herbs and leeks.

How to cut asparagus

The most important thing when preparing asparagus is to break off the hard, woody end of each stem. For this tart recipe, cut off the top 1.5 inches of the asparagus and cut the remaining pieces into 1-inch pieces.

Is phyllo dough the same as puff pastry?

Phyllo pastry and puff pastry are not the same and should not be interchanged. Puff pastry is butterier and thicker than phyllo pastry. Phyllo is a very thin pastry that consists mainly of flour and water with very little fat. It can also be written "filo" and means "leaf" in Greek. Since phyllo doesn't have a lot of fat, I spray each leaf with oil before cutting. Work quickly with the dough so it doesn't dry out.

How to serve asparagus tartlets

One of these mini quiches would make a delicious starter or two, served with a salad, make a satisfying lunch.

How to warm up tarts

These individual asparagus cakes make large leftovers. To crisp the phyllo batter again, heat the leftovers in the oven until they have warmed up and the phyllo is crispy.

Variations:

• Sub goat cheese for feta.
• If the asparagus is out of season, try zucchini.
• You can easily double this tart recipe if you need to feed more people.

More asparagus recipes you'll love:

Asparagus and feta tartlets with a phyllo crust

91 Cals 4.5 protein 7.5 carbohydrates 5 Fats

Preparation time: 15th min

Cooking time: 35 min

Total time: 50 min

These phyllo-crusted asparagus and feta tarts are so easy to make – the perfect starter for spring, brunch or lunch!

• 12th medium asparagus, about 4 ounces
• 2 Olive oil spray, shared, 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
• 6th tablespoon half and half
• 1 big egg
• 1 tablespoon chopped fresh dill
• 4th Phyllo leaves

• Preheat the oven to 350 ° F. In a muffin pan, lightly spray 6 cups with olive oil spray.

• Break off the woody end of the asparagus and discard.

• Cut off 1 1/2 inch long pieces from the tip end. Cut the remaining portions of the stems into 1-inch pieces.

• Spray the nonstick pan with olive oil spray over medium heat. Add the asparagus and garlic and stir-fry for 2 minutes.

• Stir in lemon juice and 1 tablespoon of water. Reduce heat, cover and cook for another 1 minute.

• Using a slotted spoon, remove the asparagus pieces on a plate and reserve the pan juices and garlic.

• Place a phyllo leaf on a clean work surface, spray lightly with oil, and cover with another phyllo leaf. Repeat with two more leaves and oil.

• Cut the phyllo into 4-inch squares. Fit a square in each of the prepared muffin bowls. .

• Spread the 1-inch asparagus pieces and feta evenly across the muffin bowls.

• Whisk half, half, egg, dill and reserved pan juices together. Distribute evenly between the phyllo cups (approx. 3 1/2 tablespoons each).

• Place two tips of asparagus on each cup and bake for 30 minutes, until the pudding is firm and the phyllo is golden.

Portion: 1Tartlets, Calories: 91kcal, Carbohydrates: 7.5G, Protein: 4.5G, Fat: 5G, Saturated fatty acids: 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 starter

sent April 1, 2021 by Gina

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