These Asparagus and Feta Tartlets with Phyllo Crust are so easy to make – the perfect Spring appetizer, brunch, or lunch dish!

Asparagus and Feta Tartlet with Phyllo Crust

These Asparagus and Feta Tartlets with Phyllo Crust taste as amazing as they look. At their peak in Spring, the asparagus are tangy and bright after a quick sauté and a splash of lemon juice. The feta adds briny flavor, but goat cheese would also work beautifully. If you’re looking for more individual tarts for Spring, you’ll also love these Asparagus and Caramelized Onion Tartlets and Layered Potato Cups with Spring Herbs and Leeks.

How to Cut Asparagus

The most important thing to do when prepping asparagus is to snap off the hard, woody end of each stalk. For this tart recipe, cut off the top 1.5 inches of the asparagus and cut the remaining parts into 1-inch pieces.

Is phyllo dough the same as puff pastry?

Phyllo dough and puff pastry are not the same and should not be substituted for each other. Puff pastry is more buttery and thicker than phyllo dough. Phyllo is a very thin pastry made of mostly flour and water with very little fat. It can also be spelled “filo” and means “leaf” in Greek. Since phyllo doesn’t have much fat, I spray each sheet with oil before cutting. Work quickly with the dough to prevent it from drying out.

How to Serve Asparagus Tartlets

One of these mini quiches would be a delicious appetizer, or two served with a salad would make a satisfying lunch.

How to Reheat Tartlets

These individual asparagus tarts make great leftovers. To re-crisp the phyllo dough, heat the leftovers in the oven until warmed through, and the phyllo is crispy.

Variations:

• Sub goat cheese for feta.
• If asparagus are out of season, try zucchini.
• You can easily double this tartlet recipe if you need to feed more people.

More Asparagus Recipes You’ll Love: