These Asparagus and Feta Tartlets with Phyllo Crust are so simple to make – the best Spring appetiser, breakfast, or lunch meal!

Asparagus Tartlet
Asparagus and Feta Tartlet with Phyllo Crust

These Asparagus and Feta Tartlets with Phyllo Crust taste as remarkable as they look. At their peak in Spring, the asparagus are tasty and brilliant after a fast sauté and a splash of lemon juice. The feta includes briny taste, however goat cheese would likewise work perfectly. If you’re trying to find more specific tarts for Spring, you’ll likewise like these Asparagus and Caramelized Onion Tartlets and Layered Potato Cups with Spring Herbs and Leeks.

Asparagus and Feta Tartlet with Phyllo Crust

How to Cut Asparagus

The most essential thing to do when prepping asparagus is to snap off the tough, woody end of each stalk. For this tart dish, cut off the leading 1.5 inches of the asparagus and cut the staying parts into 1-inch pieces.

Is phyllo dough the like puff pastry?

Phyllo dough and puff pastry are not the very same and ought to not be replacemented for each other. Puff pastry is more buttery and thicker than phyllo dough. Phyllo is an extremely thin pastry made from primarily flour and water with extremely little fat. It can likewise be spelled “filo” and implies “leaf” in Greek. Given that phyllo doesn’t have much fat, I spray each sheet with oil prior to cutting. Work rapidly with the dough to avoid it from drying.

How to Serve Asparagus Tartlets

Among these mini quiches would be a scrumptious appetiser, or 2 served with a salad would make a rewarding lunch.

How to Reheat Tartlets

These specific asparagus tarts make excellent leftovers. To re-crisp the phyllo dough, heat the leftovers in the oven till warmed through, and the phyllo is crispy.

Variations:

  • Sub goat cheese for feta.
  • If asparagus run out season, attempt zucchini.
  • You can quickly double this tartlet dish if you require to feed more individuals.

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Asparagus and Feta Tartlet with Phyllo Crust

91 Cals 4.5 Protein 7.5 Carbohydrates 5 Fats

Preparation Time: 15 minutes

Prepare Time: 35 minutes

Overall Time: 50 minutes

These Asparagus and Feta Tartlets with Phyllo Crust are so simple to make – the best Spring appetiser, breakfast, or lunch meal!

  • 12 medium asparagus, about 4 ounces
  • 2 olive oil spray, divided, plus
  • 2 garlic cloves, carefully sliced
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon newly ground black pepper
  • 1 1/3 ounces feta cheese, collapsed
  • 6 tablespoons compromise
  • 1 big egg
  • 1 tablespoon sliced fresh dill
  • 4 phyllo sheets
  • Heat oven to 350° F. Gently spray 6 cups in a muffin tin with olive oil spray.

  • Snap off and dispose of the woody end of the asparagus.

  • Cut 1 1/2-inch long pieces from the idea end.  Cut the staying parts of the stalks into 1-inch pieces.

  • Spray nonstick pan with olive oil spray over medium high heat. Include asparagus and garlic and sauté, stirring, for 2 minutes.

  • Stir in the lemon juice and 1 tablespoon water. Lower heat to low, cover and cook for 1 minute more.

  • Eliminate asparagus pieces to a plate utilizing a slotted spoon and reserve the pan juices and garlic.

  • Location a phyllo sheet on a tidy work surface area, gently spray with oil and top with another phyllo sheet. Repeat with 2 more sheets and oil. 

  • Cut the phyllo into 4-inch squares.  Fit one square each in the ready muffin cups. .

  • Uniformly disperse the 1-inch asparagus pieces and feta amongst the muffin cups.

  • Whisk compromise, egg, dill, and scheduled pan juices together.  Uniformly divide amongst the phyllo cups (about 3 1/2 tablespoons in each).

  • Location 2 asparagus pointers on each cup and bake for for thirty minutes till custard is set and phyllo is golden.

Serving: 1tartlet, Calories: 91kcal, Carbohydrates: 7.5g, Protein: 4.5g, Fat: 5g, Hydrogenated Fat: 2.5g, Cholesterol: 73.5mg, Salt: 170mg, Fiber: 0.5g, Sugar: 1.5g

Blue Smart Points: 2

Green Smart Points: 3

Purple Smart Points: 2

Keywords: asparagus, asparagus appetiser