1. Line 11x1-inch fluted tart pan with pastry; trim pastry with top of pan and prick with fork.

2. Bake tart shell in preheated 450'F oven 10 minutes, or just until lightly browned.

3. Meanwhile, cook asparagus in boiling salted water just until crisp-tender; drain thoroughly.

4. Remove baked sheel from oven and reduce temperature to 375'F.

5. Sprinkle sheel with Jarisberg cheese; top with well-drained asparagus and pimiento.

6. In medium bowl, combine cornstarch, salt and black pepper; gradually stir in half-and-half until smooth.

7. Stir in eggs and Parmesan cheese until well blended; pour mixture into tart shell over asparagus.

8. Bake in preheated oven 35 to 50 minutes, or until knife inserted in center comes out clean. Let stand 5 minutes before serving.