Asparagus & Parmesan Tart
Preparation Time: 30 minutes
Cook Time: 24 minutes
A luscious cheese and asparagus tart that becomes a main dish when served with salad and dessert.
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
1/2 tsp lemon zest
1/2 cup KRAFT Shredded Parmesan Cheese, divided
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.
Total Fat 21g
Saturated Fat 8g
Total Carbohydrate 16g
Dietary Fiber 1g