Asparagus & Parmesan Tart - Kraft Recipes Top
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Asparagus & Parmesan Tart

Prep Time
30
min.
Total Time
54
min.
Servings

8 servings

Try a tastier take on your average morning egg bake with our Asparagus-Parmesan Tart. Our creamy Asparagus-Parmesan Tart is great to serve at brunch.

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What You Need

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Make It

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  • 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.

Special Equipment Needed

Serving Suggestion

Serve this flavorful tart with a crisp mixed green salad and fresh fruit to round out the meal.

Foil Tip Pie

Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.

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.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 280
Total fat 20g
Saturated fat 9g
Cholesterol 80mg
Sodium 300mg
Carbohydrate 19g
Dietary fiber 2g
Sugars 4g
Protein 8g
% Daily Value
Vitamin A 20 %DV
Vitamin C 4 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This Tart is so yummy the only thing I changed is that I dont blanch I roast my asparagus tossed in... This Tart is so yummy the only thing I changed is that I dont blanch I roast my asparagus tossed in a little olive oil salt and pepper at 350 for 12 minutes.I have been making this tart for sometime now, and I made it again today. I thought it was time that I rate it.Yummy Yummy Yummy!
Date published: 2011-09-22
Rated 5 out of 5 by from I left out the onions, and roasted the asparagus a bit with olive oil, sea salt and pepper instead... I left out the onions, and roasted the asparagus a bit with olive oil, sea salt and pepper instead of blanching. Made it in a pie plate, quiche style b/c I didn't have a tart pan and it turned out perfectly. Lots of compliments at easter brunch. Will definitely make again!
Date published: 2016-03-28
Rated 5 out of 5 by from My whole family loved this recipe. My whole family loved this recipe. Instead of refrigerated pie crusts, I always use the deep dish frozen ones. I never have overspill this way and am able to use all my filling.
Date published: 2010-07-19
Rated 5 out of 5 by from Fantastic! Fantastic! Maybe next time I will put a bit less onions in and add some sauteed mushrooms.I used a frozen high quality pie shell that was on hand.
Date published: 2012-05-08
Rated 5 out of 5 by from This recipe was very easy to make. This recipe was very easy to make. It tasts wonderful, light and fluffy. I will be making this again for sure.
Date published: 2010-12-02
Rated 5 out of 5 by from One of my favorite meals! One of my favorite meals! I absolutly love this tart! I could eat it everynight for dinner! My family really enjoyed it, especially my mom who doesnt like asparagus. I will be making this recipe again, and probably very soon. However I did change a few things in the recipe such as the crust, which I made homemade versus the store bought. I also believe the recipe called for onions, which I did not add. The recipe came out great and I would make it the same way again.
Date published: 2010-09-04
Rated 5 out of 5 by from Very yummy. Very yummy. A little time consuming to make but not difficult. I used a 9 in. springform pan because I didnt have a tart pan. Worked well but maybe the top didnt brown as well as it would have if I had used the right one.
Date published: 2011-03-22
Rated 4 out of 5 by from My husband wants me to make it again. My husband wants me to make it again. I liked it too, but I think that is was just missing something. I made my own pie crust though and I didn't have any onions so I substituted for a teaspoon onion powder in the filling. I think that real onions would have made it better so I rated it one star above what I thought of it. All together awesome. My husband loved it and couldn't get enough.
Date published: 2012-04-06
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