Vegetable: Asparagus and Swiss Tarts

posted by AMB 08-21-101 8:16 AM

Asparagus and Swiss Tarts
from Pillsbury's The Best Appetizer Cookbook

1 pkg Pillsbury refrigerate pie crusts
1/4 cup mayonnaise
2 TBSP Dijon mustard
1/4 tsp salt
1/8 garlic powder
1 9 oz pkg frozen asparagus, cooked, drained
1/2 c roasted red bell pepper chopped
4 oz/1 c shredded Swiss cheese

Allow crust to stand at room temp for 15-20 min. Heat oven to 425.

Cut each crust into 6 equal wedges, then cut each wedge in half crosswise starting at one corner and continuing to middle of opposite side to make 12 unequal wedges (24 total).

For each tart shell, fold each side of wedge over 1/4 in. Flute edges and place on ungreased cookie sheet. prick bottom of tart shells with fork.

Bake at 425 for 7 -9 min or til light golden brown.

Meanwhile in small bowl combine mayo, mustard, salt and garlic powder and mix well.
Remove tarts from oven, spoon and spread mayo mixture on inside of shells, top with asparagus, bell peppers and cheese. Bake at 425 for an additional 6-8 min or until filling is hot and cheese is melted. Serve warm.

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