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Breakfast/brunch

Asparagus & Parmesan Tart

Asparagus & Parmesan Tart recipe
photo by:kraft
Your turn to host brunch? No problem. Our creamy asparagus tart is packed with cheesy flavor. It's a tastier take on your morning egg bake.
time
prep:
30 min
total:
54 min
servings
total:
8 servings

What You Need

1
 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1
Tbsp.  oil
2
 onions, thinly sliced, separated into rings
3/4
lb.  fresh asparagus, trimmed, blanched and cut into 1-inch lengths
4
oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2
cup  BREAKSTONE'S or KNUDSEN Sour Cream
2
 Eggland's Best® eggs
1/2
tsp.  lemon zest
1/2
cup  KRAFT Shredded Parmesan Cheese, divided

Make It

HEAT oven to 400ºF.

LINE 9-1/2-inch tart pan with removable bottom with crust; trim edge. Prick bottom of crust with fork.

BAKE 10 to 12 min. or until lightly browned. Cool. Meanwhile, heat oil in nonstick skillet on medium heat. Add onions; cook 10 min. or until caramelized, stirring occasionally.

SPREAD onions onto bottom of crust; top with asparagus. Whisk cream cheese, sour cream, eggs and lemon zest until blended. Stir in 1/4 cup Parmesan; pour over asparagus. Sprinkle with remaining Parmesan.

BAKE 20 to 24 min. or until filling is slightly puffed and set in center. Remove tart from side of pan before serving.

Eggland's Best® is a registered trademark owned by Eggland's Best, LLC.

Kraft Kitchens Tips

From our partners at Eggland’s Best®
“Eggland’s Best® eggs come from hens that are fed a unique all-vegetarian diet, making for an amazing-tasting dish.  Another bonus? They have 25% less saturated fat than ordinary eggs.”
Serving Suggestion
Serve this flavorful tart with a crisp mixed green salad and fresh fruit to round out the meal.
How to Blanch Fresh Asparagus
To blanch fresh asparagus, add the spears to a large pot of boiling water. Cook, uncovered, for 2 to 3 min. Drain, then immediately plunge the asparagus into a bowl of ice water to stop the cooking. When completely cool, drain and pat dry.
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