Delicate and crispy phyllo tartlets filled with tender asparagus, tangy feta, and a creamy egg custard, perfect for brunch, appetizers, or light meals.
1 1/3ouncescrumbled feta cheese (or goat cheese as substitute)
6tablespoonshalf-and-half or cream
1largeegg
1tablespoonfresh dill, chopped
Instructions
Preheat the oven to 350°F (175°C). Lightly grease six muffin tin cups with olive oil or melted butter.
Cut asparagus tips (about 1.5 inches) and dice the remaining stalks into 1-inch pieces.
Heat a skillet over medium-high heat with a light spray of olive oil. Sauté diced asparagus and garlic for 2 minutes. Add lemon juice and 1 tablespoon of water, cover, and cook for 1 minute more. Remove asparagus with a slotted spoon and reserve any liquid.
Layer two sheets of phyllo dough, brushing each sheet lightly with olive oil or butter. Cut into squares large enough to line muffin cups. Press one square into each cup to form the crust.
Divide the sautéed asparagus and crumbled feta evenly among the crusts.
In a bowl, whisk together the half-and-half, egg, chopped dill, reserved pan juices, salt, and pepper. Pour about 3 1/2 tablespoons of this mixture into each tartlet. Top each with two asparagus tips.
Bake for 30 minutes or until the filling is set and the phyllo is golden and crisp.
Allow the tartlets to cool slightly before removing from the muffin tin. Serve warm or at room temperature.