Asparagus and Swiss Tarts

Allow crust pouches to stand at room temperature for 15 to 20 minutes. heat oven to 425 degrees. Unfold each pie crust; peel off top plastic sheets. Press out fold lines. Cut 1 crust into 6 equal wedges; cut each wedge in half crosswise starting at one corner and continuing to middle of opposite side to make 12 unequal wedges. (See diagram.) 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 at 415 degrees for 7 to 9 minutes or until light golden brown.

meanwhile, in small bowl, comgine mayonnaise, mustard, salt and garlic powder; mix well.

Remove tart shells from oven. Spoon and spread mayonnaise mixture on insides of shells; top with asparagus, bell peppers and cheese. Bake at 425 degrees for an additional 6 to 8 minutes or until filling is hot and cheese is melted. Serve warm.

Make ahead tip: Partially prepare these tarts up to four hours ahead of time. Bake the shells, then fill, ocver and refrigerate them. Bake the tarts as directed just before serving.