When I whipped this up in scrambled eggs the other morning, I thought how great this would be in a tart, so here you go. Easy and perfect for a quick dinner. Ingredients 1 Piecrust, either home made or store bought 4 oz of asparagus spears, cut into 1-inch pieces 4 oz of Black Forest Ham, cut into 1/2 inch pieces 4 Eggs ¾ cup and 2 Tbsp of Heavy Cream, or Whipping Cream 5 oz of Gruyere, shredded Salt and pepper to taste Parchment Paper Dried beans, approx 2 cups Begin by blind baking the crust. Preheat the oven to 375 degrees, use a fork to gently prick the crust on the bottom and on the sides. Cut a piece of parchment paper so it overlaps the crust slightly and lay it onto the unbaked crust, and fill with dried beans. Push them so you have more beans on the sides and less in the middle. Then bake for 10-15 minutes. After baking, remove the crust and lift off the parchment paper and allow the crust to cool. The bean
Food, Travel and the Bella Vita. Based in Old Louisville by way of Pasadena California.