Asparagus and Parmesan Tart Recipe

Name: Asparagus and Parmesan Tart
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: Makes 8 servings, 1 piece (99 g) each.
Ingredients: 1 ready-to-use refrigerated pie crust (1/2 of 400-g pkg.); 1 Tbsp. oil; 2 onions, thinly sliced, separated into rings; 3/4 lb. (340 g) fresh asparagus spears, trimmed, blanched and cut into 1-inch lengths; 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened; 1/2 cup sour cream; 2 eggs; 1 tsp. lemon zest; 1/2 cup shredded Parmesan cheese, divided

Ingredients

1 ready-to-use refrigerated pie crust (1/2 of 400-g pkg.)
1 Tbsp. oil
2 onions, thinly sliced, separated into rings
3/4 lb. (340 g) fresh asparagus spears, trimmed, blanched and cut into 1-inch lengths
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1/2 cup sour cream
2 eggs
1 tsp. lemon zest
1/2 cup shredded Parmesan cheese, divided

PREP TIME 10m	COOK TIME 45m	TOTAL TIME 55m
YIELD Makes 8 servings, 1 piece (99 g) each.

Instructions

Line 9-inch tart pan with removeable bottom with pie crust; trim edge to make even with top of tart pan.
Prick bottom of crust with fork.
Bake 10 to 12 min. or until lightly browned.
Meanwhile, heat oil in nonstick skillet on medium heat.
Add onions; cook 15 to 20 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 centre.