Asparagus & Parmesan Tart

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Asparagus & Parmesan Tart
Prep Time
30 min
Cook Time
24 min
8 servings
Recipe by: Kraft

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.


  • 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


Serving Size
1 serving
14 g
  Saturated Fat
7 g
59 mg
209 mg
17 g
Dietary Fiber
1 g
6 g

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.

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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