Asparagus Tart

Recipe Ingredients

1		Pastry for 9" pie
1 lb	454g / 16oz	Asparagus in 1-1/2" pieces
1 cup	146g / 5.1oz	Jarisberg cheese - shredded
3 tablespoons	45ml	Pimiento strips
2 tablespoons	30ml	Cornstarch
1/2 teaspoon	2.5ml	Salt
1		Black pepper
1 1/2 cups	355ml	Half-and-half
3		Eggs - slightly beaten
1/4 cup	36g / 1.3oz	Parmesan cheese - fresh grated

Recipe Instructions

Line 11x1-inch fluted tart pan with pastry; trim pastry with top of pan and prick with fork. Bake tart shell in preheated 450F oven 10 minutes, or just until lightly browned. Meanwhile, cook asparagus in boiling salted water just until crisp-tender; drain thoroughly.

Remove baked sheet from oven and reduce temperature to 375F. Sprinkle sheet with Jarisberg cheese; top with well-drained asparagus and pimiento.

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

Bake in preheated oven 35 to 50 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Source:
Emeril Lagasse

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