2 tablespoons all-purpose flour
2 sheets puff pastry, thawed
8 ounces bacon, diced
1/4 cup shallots, sliced
1 1/2 cups asparagus, diced
4 ounces (1 cup) Treasure Cave® Crumbled Feta Cheese
Salt, to taste
Pepper, to taste
Preheat the oven to 400°F.
Dust your work surface with flour. Then, unfold one pastry sheet and roll it into an 11-inch square. Cut the pastry into 9 squares and press each square into 9 muffin cups. Then, repeat with the remaining pastry sheet until you have 18 tartlet shells prepared.
Meanwhile, cook the bacon in a nonstick skillet until it begins to crisp. Using a slotted spoon, remove the bacon to a paper towel–lined plate. Then, add the shallots to the bacon grease and cook over medium heat until caramelized and golden, 10–12 minutes. Drain the grease and place the shallots with the bacon.
Using the same skillet with the remnants of grease, pan roast the asparagus over medium-high to high heat until they’re crisp tender and some brown spots appear. Then , remove them from the heat.
Stir the bacon, shallots and Treasure Cave® Crumbled Feta Cheese into the asparagus in the pan and season with salt and pepper.
Spoon the mixture into the prepared tartlets and bake for 20 minutes or until the pastries are golden.