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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
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What You Need

1
 ready-to-use refrigerated pie crust (1/2 of 15-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
 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 removeable bottom with crust; trim edge. Prick bottom 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. Spoon into crust; top with asparagus.

BEAT next 4 ingredients with whisk until well blended. Add 1/4 cup Parmesan; mix well. Pour over asparagus; top with remaining Parmesan.

BAKE 20 to 24 min. or until filling is slightly puffed and set in center.

Kraft Kitchens Tips

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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