Saturday, October 6, 2012

Savory Feta Asparagus Tarts

8 oz package phyllo pasty
3/4 cup butter, melted
8 oz sprue (thin asparagus)
4 oz feta cheese
1/2 cup plain yogurt
2 eggs, beaten
3 green onions, finely chopped
1 Tbsp chopped mint
salt and pepper

Cut the sprue into 1 inch pieces, leaving the tips whole.  Cook in boiling salted water until just tender.  Rinse under cold water and allow to drain completely.  Mix together thoroughly the cheese, yogurt, eggs, onions, mint, salt and pepper.

Use a tart tin with 12 spaces or use 12 ramekin dishes.  Cut the pasty in squares large enough to fill the pans or dishes, with enough to overlap the tops by about 1 inch.

Layer 3 sheets of pastry, each brushed with melted butter.  Cut into 3 inch squares, turning each slightly to make a frilled edge.  Carefully push the pastry into buttered tart tins or ramekins.  Stir in the drained sprue and fill the pastry to within 1/2 inch of the top.

Bake in a preheated 375ºF oven for about 25 minutes or until the pastry is crisp and golden and the filling is set and risen.  Allow to cool for about 10 minutes and then remove to a serving dish.

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