ASPARAGUS & PARMESAN TART

Asparagus & Parmesan Tart image

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.

Provided by My Food and Family

Categories Dairy

Time 54m

Yield 8 servings

Number Of Ingredients 9

Ingredients

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 eggs
1/2 tsp. lemon zest
1/2 cup KRAFT Shredded Parmesan Cheese, divided

Steps:

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.

Nutrition Facts : Calories 280, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 300 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 4 g, Protein 8 g