Gluten Free Asparagus Tomato Cheese Tarlets or Tarts

Ingredients:

• For the pastry:
• 1 recipe Quick Gluten Free Phyllo Dough
• 1 teaspoon dry ground mustard
• For the filling:
• 4 asparagus, ends removed and trimmed*
• 4 cherry tomatoes
• 1 Tablespoon freshly chopped thyme
• Salt and freshly ground black pepper
• 4 oz. cheese of choice (Monterey Jack, Cheddar, Goat...), shredded
• 2 large eggs
• 1/4 cup heavy cream
• 1/4 cup gluten free sour cream
• Dry beans and parchment paper (or pie weights)

Instructions:

1. Prepare an ice bath by filling a bowl with ice and water. Set it aside. To a large skillet, add enough water to cover asparagus and bring to a boil. Add asparagus. Cook until they turn bright green, slightly tender, yet still crisp, about 2 to 5 minutes. Thick asparagus take longer to cook. Drain water and transfer asparagus to the ice bath to soak for 1 minute. Drain and allow to drain on a paper-towel-lined plate. Cut them into pieces that will into the tartlet pans.
2. Set aside four 5-inch fluted tarlet or flan pans and a baking sheet on which to set them.
To Make the Crust:
3. Follow the instructions at the above link for Quick Phyllo Dough recipe except when you mix the dry ingredients, add 1 teaspoon dry mustard.
4. Distribute the dough evenly between the four tins. Rolling the dough out and transferring them to each pan makes for a nicely presented crust. However, you can also just distribute the dough with your hands. Refrigerate the dough in the pans for at least 30 minutes.
5. To Make the Filling:
6. Preheat the oven to 350°F.
7. Place the tarlets on the baking sheet. Line the dough topped with parchment paper. Fill with dry beans or pie weights. Bake in the center of the oven for about 12 minutes.
8. Remove the crusts form the oven. Remove the beans/weights; and discard the parchment paper. Return the crusts to the oven on the baking sheet to bake for an additional 5 minutes or until golden brown.
9. Remove the crusts from the oven. Add the shredded cheese to the crusts, and top with asparagus pieces and one tomato.
10. In a small bowl, whisk together eggs, heavy cream, and sour cream; and pour over cheese and asparagus.
11. Bake on the center rack of your oven for 20-30 mins, or until the filling sets and the tops are golden brown in a few areas.
12. Remove from the oven and transfer to a wire rack to cool in the pans. Remove them from the pans and set them directly on the wire racks. Serve while warm or at room temperature with a large salad. It is not advised to make these in advance and freeze. Cream does not freeze well.

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