Shelly's Recipe

ASPARAGUS AND SWISS TARTS

Category: Quiche and Savory Tarts / Tartlettes

1 refrigerator pie crust
1/4 cup mayonnaise
1/2 cup roasted red bell peppers, chopped
2 tbsp Dijon mustard
1 cup shredded swiss cheese
1/4 tsp salt
1/8 tsp garlic powder
1 pkg frozen asparagus cuts, cooked and drained

Heat oven 425. Unfold each pie crust; press out fold lines. Cut 1 crust into l6 equal wedges; cut each wedge in half crosswise starting at one corner and continuing to middle of opposite side to make 12 unequal wedges. Repeat with second crust.

For each tart shell, fold each side of wedge over 1/4 inch; flute edges. Place on ungreased cookie sheet. Prick bottom of tart shells with fork. Bake for 7-9 min. or until light golden brown.

Meanwhile, in small bowl, combine mayo, mustard, salt and garlic powder; mix well. Remove tart shells from oven. Spoon and spread mayo mixture in insides of shells. Top each with asparagus, bell peppers ;and cheese. Return to oven; bake an additional 6-8 min. or until filling is hot and cheese is melted. Serve warm. 24 tarts.