Asparagus & Parmesan Tart
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.
Make This Recipe
Ingredients
- 1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)
- 1 Tbsp. oil
- 2 onions, thinly sliced, separated into rings
- ¾ lb. fresh asparagus, trimmed, blanched and cut into 1-inch lengths
- 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
- ½ cup BREAKSTONE'S or KNUDSEN Sour Cream
- 2 Eggland's Best Eggs (large)
- ½ tsp. lemon zest
- ½ cup KRAFT Shredded Parmesan Cheese, divided
Preparation
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.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 218 |
| Fat | 14 g |
| Saturated Fat | 7 g |
| Cholesterol | 59 mg |
| Sodium | 209 mg |
| Carbohydrates | 17 g |
| Dietary Fiber | 1 g |
| Protein | 6 g |