Asparagus and Parmesan Tart

Asparagus and Parmesan Tart
15 Mins
Prep time
50 Mins
Cooking time
Serves 4

What you need

  • 1 tablespoon olive oil
  • 2 onions, finely sliced
  • 1 tablespoon brown sugar
  • 2 teaspoons white wine vinegar
  • 2 sheets puff pastry, thawed
  • 2 bunches asparagus, trimmed and blanched
  • 125g PHILADELPHIA Block Cream Cheese, softened
  • 1/2 cup sour cream
  • 2 eggs
  • salt & pepper
  • 1/2 cup shaved Parmesan

How to make it

  1. HEAT oil in a large heavy based frying pan. Cook onions over a low heat for 5-10 minutes until softened. Add sugar and vinegar, cook a further 5 minutes.
  2. PRESS pastry into the base of a lightly oiled 33 x 9 cm rectangular fluted pan with removable base. Pastry will need to overlap slightly and be trimmed to fit. Spread onions over the pastry base and top with asparagus spears.
  3. WHISK the PHILLY, sour cream, eggs and seasoning until smooth. Pour over the asparagus and bake at 200ÂșC fan-forced for 20 minutes until golden and cooked through. Serve topped with shavings of Parmesan and salad.