Asparagus and Feta Tartlet with Phyllo Crust
These delightful Tartlets featuring Asparagus and Feta nestled in a flaky Phyllo Crust are a breeze to prepare—ideal for a refreshing Spring appetizer, a charming brunch option, or a light lunch treat!
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Ingredients
- 12 medium asparagus
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/3 ounces feta cheese
- 6 tablespoons half and half
- 1 large egg
- 1 tablespoon chopped fresh dill
- 4 phyllo sheets
- 2 olive oil spray
- 1 tablespoon lemon juice
- 2 garlic cloves
Instructions
- 1
Preheat the oven to 350° F. Gently mist six cups of a muffin tin with olive oil spray.
- 2
Remove and discard the tough ends of the asparagus.
- 3
Slice the tips into 1 1/2-inch segments. Chop the remaining stalks into 1-inch pieces.
- 4
In a nonstick skillet, apply olive oil spray and heat over medium-high flame. Add the asparagus and garlic, sautéing while stirring for 2 minutes.
- 5
Incorporate the lemon juice and 1 tablespoon of water into the pan. Lower the heat, cover, and let it simmer for an additional minute.
- 6
Transfer the asparagus to a plate with a slotted spoon, ensuring to keep the pan juices and garlic in the skillet.
- 7
Lay one sheet of phyllo on a clean surface, lightly coat it with oil, and layer another phyllo sheet on top. Repeat this process with two more sheets, applying oil in between.
- 8
Cut the stacked phyllo into squares measuring 4 inches. Place each square into the prepared muffin cups.
- 9
Distribute the 1-inch asparagus segments and crumbled feta evenly across the muffin cups.
- 10
In a bowl, whisk together the half and half, egg, dill, and the reserved pan juices. Pour this mixture evenly into the phyllo cups, aiming for about 3 1/2 tablespoons in each.
- 11
Top each cup with two asparagus tips and bake for 30 minutes, or until the custard is firm and the phyllo crust is golden brown.