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Asparagus & Parmesan Tart

Prep Time: 30 minutes

Cook Time: 24 minutes

Servings: 8

A luscious cheese and asparagus tart that becomes a main dish when served with salad and dessert.

Ingredients

  1 ready-to-use refrigerated pie crust (1/2 of 15-oz. pkg.)

  1 Tbs oil

  2 onions, thinly sliced, separated into rings

  3/4 lb fresh asparagus, trimmed, blanched and cut into 1-inch lengths

  4 ounces 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

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Directions

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.


Nutritional Information:

Calories 280

Total Fat 21g 

Saturated Fat 8g 

Cholesterol 90mg 

Sodium 330mg 

Total Carbohydrate 16g 

Dietary Fiber 1g 

Sugars 3g

Protein 8g