These little tarts are very beautiful and delicious; the perfect choice for your entertaining.
Prep Time: 25 minutes
Cook Time: 9 minutes
Total Time: 34 minutes
Yield: Serves 24
Ingredients:
- 1 pkg. refrigerated pie crusts
- 1/4 cup sour cream
- 3 Tbsp. honey mustard
- 1 clove garlic, minced
- 1 lb. frozen asparagus tips, thawed and drained
- 3/4 cup minced red bell pepper
- 1-1/2 cups shredded Havarti cheese
- 1/3 cup grated Parmesan cheese
Preparation:
Preheat oven to 400 degrees. Let crusts stand at room temperature for about minutes. Peel off plastic and cut each crust into 6 wedges. Cut each wedge crosswise in half to make 24 total wedges (they won't be perfectly equal). Fold over edge of each small wedge 1/8" and flute. Place on cookie sheet and prick bottoms thoroughly with a fork. Bake at 400 degrees F for 8-11 minutes until lightly browned. Be sure to watch them carefully!
Meanwhile, combine sour cream, honey mustard and garlic in a small bowl and refrigerate until assembly. You can make the appetizer ahead of time up to this point.
When you're ready to serve, spread sour cream mixture over each tart shell, keeping it off the fluted edges. Top with asparagus, bell peppers and cheeses and bake at 400 degrees for 7-9 minutes, until cheese is melted and begins to brown.
