Asparagus and Feta Tartlet with Phyllo Crust
Delicate and savory phyllo tartlets filled with tender asparagus, tangy feta, and creamy egg custard — perfect for brunch, appetizers, or light lunches.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 tartlets 1x
- Category: Appetizer / Brunch
- Method: Bake
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 6 sheets phyllo dough, thawed
- 3 tbsp unsalted butter, melted (plus extra for brushing)
- 12 asparagus spears, tough ends trimmed and cut to length
- 3 large eggs
- ½ cup milk or cream (120 ml)
- ¾ cup crumbled feta cheese (about 100 g)
- 2 tbsp grated Parmesan cheese (optional)
- 1 garlic clove, minced
- Zest of ½ lemon
- Freshly ground black pepper
- Fresh dill or parsley, chopped, for garnish
Instructions
- Preheat oven to 375 °F (190 °C). Lightly brush mini tartlet pans or muffin tin with melted butter.
- Layer 2 phyllo sheets per tart, brushing each sheet with butter; trim to fit and create 6 small crusts.
- Place 2 asparagus spears in each crust, arranging neatly.
- In a bowl, whisk eggs, milk/cream, minced garlic, lemon zest, black pepper, and half the feta.
- Pour custard mixture evenly into each tartlet, filling just below phyllo edge.
- Sprinkle remaining feta and Parmesan on top.
- Bake 18–22 minutes until custard is set and phyllo is crisp and golden.
- Let tartlets cool 5 minutes, then gently remove from pans.
- Garnish with fresh dill or parsley and serve warm or at room temperature.
Notes
- Substitute goat cheese or ricotta for feta for a milder flavor.
- To add richness, include a teaspoon of Dijon mustard in the egg mixture.
- Prepare crusts ahead and refrigerate unfilled; fill and bake when ready.
- Reheat leftovers in a low oven (325 °F/165 °C) to maintain crispiness.
Nutrition
- Serving Size: 1 tartlet
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 310 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 85 mg