Asparagus & Parmesan Tart

Ingredients

• 0.8 lb asparagus fresh trimmed cut into 1-inch lengths
• 0.5 cup knudsen cream sour
• 4 oz philadelphia cream cheese softened ()
• 2  eggs 
• 0.5 tsp lemon zest 
• 1 Tbsp oil 
• 2  onions separated thinly sliced
• 0.5 cup parmesan cheese shredded divided kraft
• 1  ready-to-use pie crust refrigerated

Equipment

• frying pan
• oven
• whisk
• tart form

Directions

1. Heat oven to 400F.
2. Line 9-1/2-inch tart pan with removable bottom with crust; trim edge. Prick bottom of crust with fork.
3. Bake 10 to 12 min. or until lightly browned. Cool. Meanwhile, heat oil in nonstick skillet on medium heat.
4. Add onions; cook 10 min. or until caramelized, stirring occasionally.
5. Spread onions onto bottom of crust; top with asparagus.
6. Whisk cream cheese, sour cream, eggs and lemon zest until blended. Stir in 1/4 cup Parmesan; pour over asparagus.
7. Sprinkle with remaining Parmesan.
8. Bake 20 to 24 min. or until filling is slightly puffed and set in center.
9. Remove tart from side of pan before serving.