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.