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Asparagus and Feta Tartlet with Phyllo Crust
4.62
from
13
votes
These Asparagus and Feta Tartlets with Phyllo Crust are so easy to make – the perfect Spring appetizer, brunch, or lunch dish!
Prep Time:
15
minutes
mins
Cook Time:
35
minutes
mins
Total Time:
50
minutes
mins
Yield:
6
servings
Course:
Appetizer, Lunch
Cuisine:
American
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:
1
tartlet
,
Calories:
91
kcal
,
Carbohydrates:
7.5
g
,
Protein:
4.5
g
,
Fat:
5
g
,
Saturated Fat:
2.5
g
,
Cholesterol:
73.5
mg
,
Sodium:
170
mg
,
Fiber:
0.5
g
,
Sugar:
1.5
g
- WW Points:
2