Ingredients
- 1/2 (14.1-ounce) package refrigerated pie crust, Pillsbury®
- 8 thick asparagus spears, trimmed and cut in half lengthwise
- 2/3 cup heavy whipping cream
- 2 large eggs, lightly beaten
- 1/8 teaspoon salt
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground black pepper
Preparation
Step 1
Preheat oven to 450°. On a lightly floured surface, unroll dough. Fold edges of dough toward center (this helps form a rectangular shape in the dough). Turn dough over. Roll dough into a 15x6-inch rectangle. Fit dough into a 13x4-inch tart pan with removable bottom. Fold excess dough under; press into sides of pan. Pierce bottom and sides of dough with a fork. Bake for 8 minutes, or until lightly browned. Cut asparagus pieces in half crosswise. Arrange asparagus crosswise in crust.
Reduce oven temperature to 375°. In a small bowl, whisk together cream, eggs, and salt; pour over asparagus. Sprinkle with cheese and pepper. Place tart on a rimmed baking sheet. Bake for 23 to 25 minutes, or until lightly browned and set. Remove from baking sheet. Cool completely on a wire rack (about 1 hour). Place on a cutting board; cut into 2-inch pieces.