Asparagus and feta tartlet with phyllo crust

These Asparagus and Feta Tartlets with Phyllo Crust are easy to prepare – the perfect springtime appetizer, brunch or brunch!

Asparagus and feta tartlet with phyllo crust

Asparagus and feta tartlets with Phyllo Crust are amazing as they look. At its peak in spring, asparagus is refreshing and bright after a quick fry and a sprinkling of lemon juice. Feta adds great flavor, but goat’s cheese will work beautifully, too. If you’re looking for more individual pies for spring, you’ll love them, too Caramelized asparagus and onion tartlets And Layered potato cups with spring herbs and leeks.

How to chop asparagus

The most important thing to do when preparing asparagus is to cut the hard, woody end of each stem. For this tart recipe, chop the top 1.5-inch portion of asparagus and cut the remaining portions into 1-inch chunks.

Is phyllo dough the same as puff pastry?

Phyllo dough is not the same as puff pastry and should not be substituted for each other. Puff pastry is thicker and buttery than phyllo dough. Phyllo is a very thin pastry made mostly of flour and water with very little fat. It can also be spelled “filo”, which means “paper” in Greek. Since phyllo does not contain a lot of fat, I sprinkle each leaf with oil before cutting. Work quickly with the dough to prevent it from drying out.

How to make an asparagus tartlet

One of these little quiches will be a delicious appetizer, or two served with A. Salad That would make a satisfying lunch.

How to reheat tartlets

These individual asparagus pancakes make great leftovers. To re-puree phyllo dough, heat the leftovers in the oven until completely hot, and the chips are crunchy.

The differences:

Soap goat cheese feta.
If asparagus is out of season, try zucchini.
You can easily double the tartlet recipe if you need to feed more people.

More asparagus recipes you’ll love:

Asparagus and feta tartlet with phyllo crust

91 Callus 4.5 protein 7.5 Carbohydrates 5 Fats

Preparation time: 15th Accurate

Cooking time: 35 Accurate

Total time: 50 Accurate

These Asparagus and Feta Tartlets with Phyllo Crust are easy to prepare – the perfect springtime appetizer, brunch or brunch!

12 Average asparagusAnd About 4 ounces
2 Olive oil sprayAnd Divided into a plus
2 Garlic clovesAnd Finely chopped
1 Tablespoon Lemon juice
1/4 small spoon salt
1/4 small spoon Freshly ground black pepper
1 1/3 ounce Feta cheeseAnd Collapsed
6 Large spoons Cao
1 Big egg
1 Tablespoon Chopped fresh dill
4 Phyllo leaves

Preheat oven to 350 degrees Fahrenheit. Sprinkle 6 cups into a muffin pan with an olive oil drizzle.
Slide and discard the woody end of the asparagus.
Cut 1 1/2 inch long pieces from the tip of the tip. Cut the remaining portions of the stems into 1-inch chunks.
Spray a nonstick pan with olive oil spray over medium-high heat. Add asparagus and garlic and saute mixture, stirring for 2 minutes.
Add lemon juice and a tablespoon of water. Reduce the heat to low, cover and cook for another minute
Lift the asparagus pieces into a plate with a slotted spoon and keep the garlic juice in the skillet.
Lay a sheet of phyllo foil on a clean work surface, gently sprinkle it with oil and cover with another sheet. Repeat with two additional papers and oil.
Cut the foil into 4-inch squares. Place 1 square in prepared muffin cups. .
Spread the 1-inch asparagus chunks and feta evenly between the muffin cups.
Beat half and half egg, dill, and skillet juice together. Divide evenly between the two phyllo cups (about 3 1/2 tablespoons each).
Put 2 pieces of asparagus on each cup and bake for 30 minutes until the custard hardens and the phyllo is golden in color.

service: 1TartletAnd Calories: 91CaloriesAnd Carbohydrates: 7.5GAnd protein: 4.5GAnd Fat: 5GAnd Saturated fat: 2.5GAnd Cholesterol: 73.5MgAnd sodium: 170MgAnd the basic: 0.5GAnd sugar: 1.5G