Asparagus and Prosciutto Rustic Tart
INGREDIENTS
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1 box Pillsbury™ refrigerated pie crust, softened as directed on box
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1 lb fresh asparagus spears (about 21, medium thickness), trimmed to 7 inches
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1 tablespoon olive oil
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1/2 teaspoon salt
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1/2 teaspoon pepper
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2 cups shredded mozzarella cheese (8 oz)
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4 oz cream cheese, softened
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1/2 cup plus 3 tablespoons shredded Parmesan cheese
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1/2 cup sour cream
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1 clove garlic, finely chopped
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1 egg
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1 package (3 oz) thinly sliced prosciutto, cut crosswise into 1/2-inch strips
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1 egg yolk
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1 tablespoon water
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