Asparagus Tart

Photo: flickr user epredator

Ingredients

1 All Ready Pie Crust, (half of 15-ounce package), room temperature

1 teaspoon All purpose flour

14 ounces Asparagus, each spear trimmed 3 inches long

2/3 cup Half and half

2 Eggs

1/2 cup Fresh grated Parmesan cheese, (about 4 ounces)

1 teaspoon tbl Chopped fresh tarragon or 1 dried

1/2 teaspoon Salt

Preparation

Preheat oven to 450F. Open crust on work surface. Press out any cracks. Rub with flour. Arrange dough, flour side down, in 9-inch-diameter tart pan with removable bottom. Press dough into pan.

Fold excess dough border over to form double-thick sides. Pierce dough all over with fork. Bake until golden, about 15 minutes. Cool on rack. Reduce oven temperature to 375F.

Cook asparagus in pot of boiling salted water until just crisp-tender, about 4 minutes. Drain well. Place on paper towels. Mix half and half, eggs, cheese, tarragon and salt in bowl. Season with pepper. Arrange asparagus in spoke-of-wheel fashion in crust, tips toward edge and ends meeting in center. Pour custard over. Bake until tart puffs and top browns, about 35 minutes. Cool slightly.

Serves 4.