Asparagus and Parmesan Tart Recipe

Asparagus and Parmesan Tart Recipe

  • 1 ready-to-use refrigerated pie crust
  • 1 tablespoon vegetable oil
  • 2 onions, thinly sliced, separated into rings
  • 3/4 pound fresh asparagus, trimmed, blanched and cut into 1-inch lengths
  • 4 ounces PHILADELPHIA Cream Cheese, softened
  • 1/2 cup BREAKSTONE'S Sour Cream
  • 2 eggs
  • 1/2 teaspoon lemon zest
  • 1/2 cup KRAFT Shredded Parmesan Cheese, divided
  1. Heat oven to 400 degrees F.
  2. Line 9-1/2-inch tart pan with removeable bottom with crust; trim edge. Prick bottom with fork. Bake 10 to 12 minute or until lightly browned. Cool.
  3. Meanwhile, heat oil in nonstick skillet on medium heat. Add onions; cook 10 minute or until caramelized, stirring occasionally. Spoon into crust; top with asparagus.
  4. Beat next 4 ingredients with whisk until well blended. Add 1/4 cup Parmesan; mix well. Pour over asparagus; top with remaining Parmesan.
  5. Bake 20 to 24 minute or until filling is slightly puffed and set in center.
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