Versailles IGA Recipes
https://versailles.iga.com/Recipes/Detail/4397/Asparagus_Tart
Asparagus Tart
Yield: Serves 8
Ingredients
| 1 | pastry for 9-inch pie, homemade or refrigerated crust | ||
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| 1 | lb. | asparagus, cut into 1-1/2-inch pieces | |
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| 1 | cup | Jarlsberg Swiss cheese, shredded | |
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| 3 | tablespoons | pimiento strips | |
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| 2 | tablespoons | cornstarch | |
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| 1/2 | teaspoon | salt | |
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| 1 | pinch | black pepper | |
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| 1 1/2 | cups | half-and-half | |
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| 3 | eggs, slightly beaten | ||
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| 1/4 | cup | Parmesan cheese, grated | |
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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.
Please note that some ingredients and brands may not be available in every store.
Versailles IGA Recipes
https://versailles.iga.com/Recipes/Detail/4397/Asparagus_Tart
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