Light and lovely any time of day, Spring Asparagus Tartlets pair perfectly with soup or baked or grilled fish. Garnish the Tartlets with a salad made of micro-greens, spring peas, julienned radish, spring onions or chives and cherry tomatoes tossed with a bit of olive oil, a splash of fresh lemon juice and a pinch of salt and pepper.
Enjoy the bright spring dish with a tall, cold glass of Citrus Hibiscus Punch.
Spring Asparagus Tartlets
Yields approximately 12 pieces
Ingredients
- 1 egg
- 1/4 cup plain Greek yogurt
- 3/4 cup crumbled Feta cheese
- 1/4 tsp dried chopped dill or 1/2 tsp fresh
- 1/2 tsp lemon zest
- 1 sheet frozen puff pastry, thawed
- Salt
- Pepper
- 8 ounces asparagus, trimmed into 2-inch pieces
- 1/4 cup fresh or frozen peas
- Olive oil
Instructions
- Preheat the oven to 400ºF.
- In a small bowl, mix the egg and yogurt until creamy. Stir in the cheese, dill, zest and a pinch of salt and pepper; set aside.
- On a floured surface, roll the pastry into a 14 x 10-inch rectangle. Cut into approximately 12, 3- to 4-inch squares. Lightly score a 1/2-inch border inside each square. Using a fork, pierce each square within the border.
- Bake the pastry squares on a baking sheet for 10 minutes, until lightly golden. Allow to rest for 5 minutes.
- In a small bowl, toss the asparagus and peas with olive oil; season with salt and pepper; set aside.
- Spread the cheese mixture over each pastry square, within the border, and top with the asparagus.
- Bake for 15 to 20 minutes until golden and the cheese has set. Serve warm and topped with a light salad.
