Asparagus Tart

1/2 Package of Phyllo Dough
Oil for brushing dough & asparagus
1 Bunch of Asparagus, Trimmed
3/4 Cup Chopped Fresh Basil
2 Cloves of Garlic, Minced
1/2 tsp Ground Mustard
1 Tbsp Tahini (optional)
2 Small Blocks of Tofu, Pressed
Salt & Pepper to taste

Preheat oven to 400F. Follow directions on the package of phyllo dough.  I lightly brushed oil on each piece to make it stay together and pressed it together.  Lay dough on top of parchment paper on a cookie sheet.  To prepare filling, mix basil, garlic, mustard, tofu, tahini, salt and pepper in a food processor.  If its not blending well, add a little bit of oil to loosen it up.  Pulse mixture until it resembles a pesto mixture.  Spread pesto mixture on top of the dough leaving about an inch around the sides.  Lay asparagus on top of the pesto.  My cookie sheet is on the small side since the place I'm living in has a small oven so I folded the sides up so its not hanging off the side of the sheet. Lightly brush the tart with a extra virgin olive oil and bake for 20-25 minutes until golden brown.