Creamy Asparagus Tart

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Ingredients

  • Pastry for single-crust pie
  • 1 Tbsp. vegetable oil
  • 1 small sweet onion or leek, thinly sliced (about 1/4 cup)
  • 1/2 lb. fresh asparagus, cut into 2-inch pieces
  • 1 cup Swiss cheese (about 4 oz.)
  • 1/2 cup Hellmann's® or Best Foods® Canola Cholesterol Free Mayonnaise
  • 2 eggs
  • 2 tsp. Dijon mustard
  • 1/4 tsp. ground black pepper
  • 1/2 cup milk

Method

  • 1 Preheat oven to 375°. In 9-inch pie plate, arrange crust. With fork, pierce bottom of crust. Bake on heated cookie sheet 15 minutes or until golden; set aside.
  • 2 Meanwhile, in 12-inch skillet, heat oil over medium heat and cook onion, stirring occasionally, 5 minutes or until tender. Add asparagus and cook 3 minutes or until asparagus is crisp-tender. Turn into pie plate, then evenly top with cheese.
  • 3 In small bowl, with wire whisk, blend Hellmann’s® or Best Foods® Canola Cholesterol Free Mayonnaise, eggs, mustard and pepper. Slowly whisk in milk until smooth; pour into pie plate. Bake, on heated cookie sheet, on lower rack in oven, 25 minutes or until set and lightly browned.

          

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