britannia.org Recipe Bin: Cajun - Entrees: Vegetable

The Recipe Bin: Cajun - Entrees: Vegetable

Asparagus Tart

1 Pastry for 9" pie

1 lb Asparagus in 1½" pieces

1 cup Jarisberg cheese -shredded

3 tbsp Pimiento strips

2 tbsp Cornstarch

½ tsp Salt

1 pinch Black pepper

1½ cups Half-and-half

3 Eggs - slightly beaten

¼ cup fresh Parmesan cheese - grated

Line 11x1 inch fluted tart pan with pastry; trim pastry with top of pan and prick with fork. Bake tart shell in preheated 450°F oven 10 minutes, or just until lightly browned. Meanwhile, cook asparagus in boiling salted water just until crisp-tender; drain thoroughly. Remove baked sheel from oven and reduce temperature to 375°F. 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.

Makes approximately 8 servings.

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