Asparagus Tart

Yield: Serves 8

Ingredients

1		pastry for 9-inch pie, homemade or refrigerated crust

1	lb.	asparagus, cut into 1-1/2-inch pieces

1	cup	Jarlsberg Swiss cheese, shredded

3	tablespoons	pimiento strips

2	tablespoons	cornstarch

1/2	teaspoon	salt

1	pinch	black pepper

1 1/2	cups	half-and-half

3		eggs, slightly beaten

1/4	cup	Parmesan cheese, grated

Directions:

Line 11-inch round fluted tart pan with pastry; trim pastry even with top of pan and prick with fork. Bake tart shell in preheated 450-degree oven for 10 minutes or just until lightly browned.

Meanwhile, cook asparagus in boiling salted water just until crisp-tender; drain thoroughly. Remove baked shell from oven and reduce temperature to 375 degrees. Sprinkle shell with Jarlsberg cheese; top with well-drained asparagus and pimiento.

In medium bowl, combine cornstarch, salt and black pepper; gradually stir in half-and-half and mix until smooth. Stir in eggs and Parmesan cheese until well-blended; pour mixture into tart shell over asparagus.

Bake 35-50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

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