Asparagus Tart

Ingredients

1 pastry for 9 pie 1 lb asparagus in 1-1/2 pieces 1 cup jarisberg cheese,shredded 3 tbsp pimiento strips 2 tbsp cornstarch 1/2 tsp salt 1 pinch black pepper 1 1/2 cup half-and-half 3 eggs,slightly beaten 1/4 cup parmesan cheese,fresh grated	Advertisements

Preparation
 
1. Line 11x1-inch fluted tart pan with pastry; trim pastry with top
of pan and prick with fork.
2. Bake tart shell in preheated 450 F oven 10 minutes, or just until
lightly browned.
3. Meanwhile, cook asparagus in boiling salted water just until
crisp-tender; drain thoroughly.
4. Remove baked sheel from oven and reduce temperature to 375 F.
5. Sprinkle sheel with Jarisberg cheese; top with well-drained
asparagus and pimiento.
6. In medium bowl, combine cornstarch, salt and black pepper;
gradually stir in half-and-half until smooth.
7. Stir in eggs and Parmesan cheese until well blended; pour mixture
into tart shell over asparagus.
8. Bake in preheated oven 35 to 50 minutes, or until knife inserted in
center comes out clean. Let stand 5 minutes before serving.

 

 
Servings: 8

 

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