Phelps' Market Recipes
https://2539.awgweb.com/Recipes/Detail/4397/
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.
Please note that some ingredients and brands may not be available in every store.
Phelps' Market Recipes
https://2539.awgweb.com/Recipes/Detail/4397/