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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!
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
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
- WW Points: 2