Pancetta and Asparagus Tarts

These pancetta and asparagus tarts with feta cheese are super easy to make, and are perfect for appetizer, breakfast, or lunch with a leafy green salad. 

These little tarts are a wonderful way to enjoy the asparagus at its peak. I picked up a bunch of fresh organic spring asparagus. The first thing I did was roast some with bacon and Parmesan cheese. Then, I made a delicious asparagus and tomato frittata. 

After that, I decided to make these fabulous little tarts. The asparagus are so bright and green after a quick sauté with pancetta and then splashed with a bit of lemon juice. Plus, feta and asparagus go so well together. 

These little tarts, with asparagus, feta, and pancetta are pretty hard to resist. They are delicious fresh from the oven, at room temperature, or baked ahead and reheated. 

How to prep the asparagus for these tarts:

First, you cut off the woody ends of the asparagus stalks (be sure to buy the thinner asparagus stalks for these tarts). After that, you cut the tips of the asparagus at 1 1/2 inches. 

Next, cut the rest of the stalks into 1 inch pieces. 

How to assemble these tarts:

First, line 6 cavities of a muffin pan with pie crust dough. I used one Pillsbury pie crust, which I cut into 6 4-inch rounds. Once I fitted the dough into the muffin tin cavities, I cut additional 2-inch circles of the dough to fortify the bottoms of the tarts. 

Next, you divide the cooked pancetta, asparagus, and feta among the 6 six dough-lined cavities. 

Finally, pour a mixture of egg, dill, and half and half over the asparagus and feta and top with the asparagus tips. 

Once the tarts are assembled, you bake them for 30 minutes. 

You can serve these tarts immediately. To reheat them, wrap them loosely in foil and reheat them at 325 degrees F for about 10 minutes. 

Serving suggestions:

Serve these tarts as appetizers with some bubbly. 

Serve these for lunch with your favorite green salad. 

You can also serve these as part of a brunch menu, along with a hash brown casserole, mini quiche Lorraine, or your favorite Bloody Mary. 

This tart recipe was inspired by Skinny Taste. 

More asparagus recipes from the Baking Bloggers;

Baking Bloggers

Springtime Asparagus

• Pancetta and Asparagus Tarts by Karen's Kitchen Stories
• Asparagus and Ham Quiche by A Day in the Life on the Farm
• Cheesy Garlic Roasted Asparagus by Making Miracles
• Goat Cheese Chicken with Asparagus by Palatable Pastime
• Asparagus and Mushroom Quiche Tart by Sid's Sea Palm Cooking
• Garlic Browned Butter Parmesan Roasted Asparagus by Food Lust People Love
• Asparagus With Cheese Sauce by Sneha's Recipe
• Minty Roasted Asparagus Vegan Pesto by Magical Ingredients

Pancetta and Asparagus Tarts

Yield: 6 mini tarts

Author: Karen's Kitchen Stories

These pancetta and asparagus tarts with feta cheese are super easy to make, and are perfect for appetizer, breakfast, or lunch with a leafy green salad.

Ingredients

• Enough dough from your favorite pie crust recipe for one pie shell, or one sleeve from store-bought refrigerated pie crust dough. 
• 12 thin asparagus spears
• 2 ounces pancetta cubes
• 2 garlic cloves, minced
• 1 teaspoon lemon juice plus 1 1/2 tablespoons water
• 1/4 teaspoon black pepper
• 1 1/3 ounces crumbled feta cheese
• 6 tablespoons half and half
• 1 large egg
• 1 tablespoon chopped fresh dill

Instructions

1. Heat your oven to 350 degrees F. And lightly spray 6 cavities of a muffin tin with spray oil. 
2. Roll out your pie crust dough and cut 6 four-inch rounds from the dough. Line the 6 muffin tin cavities with the pie crust dough. Place the pan in the refrigerator while you prep the rest of the ingredients. 
3. Cut the tips of the asparagus from the spears into 1 1/2 inch lengths. Cut the rest of the asparagus, minus the woody ends, into 1 inch pieces. 
4. In a 10 inch skillet, cook the pancetta for about 2 minutes, stirring regularly. Add the asparagus and garlic, and cook for 2 minutes more. Stir in lemon juice, water, and black pepper, cover, and cook for 1 minute over low heat. 
5. Using a slotted spoon, move the asparagus and pancetta to a plate, leaving the pan juices in the pan. Set the asparagus tips to one side to top the tarts. 
6. Distribute the asparagus (except the tips), feta, and pancetta evenly among the muffin cups. 
7. Whisk together the half and half, egg, dill, and pan juices and divide evenly among the muffin cups. Top each with two asparagus tips. 
8. Bake for 30 minutes. Cool in the pan for five minutes and then serve. 

https://www.karenskitchenstories.com/2021/05/pancetta-and-asparagus-tarts.html

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