Savory Spring Phyllo Tarts

• 2 tablespoons olive oil for brushing
• 1 cup asparagus finely chopped
• 1/2 cup scallions, spring or green onions finely chopped
• 13 cup cheddar cheese shredded
• 1 teaspoon tarragon leaves freshly chopped, or more to taste, or you can use 1/2 teaspoon dried
• 1/4 cup milk
• 3 large eggs
• 1 tablespoon honey mustard
• 1/4 teaspoon salt and black pepper or to taste
• 4 each phyllo (filo) pastry sheets frozen, thawed overnight in the refrigerator

1. Preheat oven to 350F (180C) degree.
2. Coat a 12-cup muffin pan with cooking spray.
3. Toss vegetables with cheese and tarragon to combine, set aside.
4. Whisk milk with eggs, mustard, salt and pepper, set aside.
5. Lay phyllo sheets on a clean cutting-bored or a working surface.
6. Use a knife or a pizza wheel, cut into 8 equal squares.
7. Line 8 of the muffin cups with phyllo squares, putting the 4 layers in, one by one, with the corners staggered and brushing lightly with oil between layers and on the final layer.
8. You will need to crumple them to get them right inside the muffin tin.
9. prepare phyllo cups for blind baking by firmly pressing a second muffin pan over the first or lining each cup with a bit of parchment papper weighed down with raw beans or pie weights.
10. Bake for 11 minutes.
11. Divide the reserved vegetables and cheese evenly among pre-baked phyllo cups.
12. Pour an equal amount of egg mixture into each cup.
13. Bake for 18 to 20 minutes, or uuntil set.
14. Cool slightly and serve warm.

olive oil, scallions, cheddar cheese, tarragon leaves freshly, milk, eggs, honey, salt, phyllo

Taken from recipeland.com/recipe/v/savory-spring-phyllo-tarts-50255 (may not work)