Asiago Beef Tart Recipe

5 1 1
Asiago Beef Tart Recipe
Asiago Beef Tart Recipe photo by Taste of Home
Publisher Photo

Asiago Beef Tart Recipe

Read Reviews
5 1 1
Publisher Photo
I love simple recipes that are fancy enough for guests. To get a velvety texture in this tart, I use creme fraiche, but sour cream works, too. —Veronica Callaghan, Glastonbury, Connecticut
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 1 sheet refrigerated pie pastry
  • 3/4 pound lean ground beef (90% lean)
  • 1 shallot, finely chopped
  • 2 large eggs
  • 3/4 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup shredded part-skim mozzarella cheese
  • 2/3 cup shredded Asiago cheese
  • 1/3 cup oil-packed sun-dried tomatoes, coarsely chopped
  • 1/4 cup coarsely chopped fresh basil
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • TOPPINGS:
  • 2 tablespoons pine nuts, toasted
  • Thinly sliced fresh basil, optional

Directions

Preheat oven to 400°. On a work surface, unroll pastry sheet; roll to a 12-in. circle. Press pastry onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Refrigerate while preparing filling.
In a large skillet, cook beef and shallot over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles. Remove from heat.
In a small bowl, whisk eggs, sour cream, salt and pepper until blended. Stir in cheeses, sun-dried tomatoes, chopped basil and rosemary. Stir into beef mixture; pour into tart shell.
Bake on a lower oven rack 15-20 minutes or until crust is golden brown and filling is set. Just before serving, add toppings as desired. Yield: 16 servings.
Editor’s Note: To toast nuts, cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Asiago Beef Tart in Simple & Delicious February/March 2016

Nutritional Facts

1 piece: 172 calories, 11g fat (5g saturated fat), 54mg cholesterol, 202mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 9g protein.

  • 1 sheet refrigerated pie pastry
  • 3/4 pound lean ground beef (90% lean)
  • 1 shallot, finely chopped
  • 2 large eggs
  • 3/4 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup shredded part-skim mozzarella cheese
  • 2/3 cup shredded Asiago cheese
  • 1/3 cup oil-packed sun-dried tomatoes, coarsely chopped
  • 1/4 cup coarsely chopped fresh basil
  • 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • TOPPINGS:
  • 2 tablespoons pine nuts, toasted
  • Thinly sliced fresh basil, optional
  1. Preheat oven to 400°. On a work surface, unroll pastry sheet; roll to a 12-in. circle. Press pastry onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Refrigerate while preparing filling.
  2. In a large skillet, cook beef and shallot over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles. Remove from heat.
  3. In a small bowl, whisk eggs, sour cream, salt and pepper until blended. Stir in cheeses, sun-dried tomatoes, chopped basil and rosemary. Stir into beef mixture; pour into tart shell.
  4. Bake on a lower oven rack 15-20 minutes or until crust is golden brown and filling is set. Just before serving, add toppings as desired. Yield: 16 servings.
Editor’s Note: To toast nuts, cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Asiago Beef Tart in Simple & Delicious February/March 2016

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forAsiago Beef Tart

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
curlylis85 User ID: 3166950 243776
Reviewed Feb. 14, 2016

"This was very good. I don't have a tart pan, but I still had good results using a springform pan."

Loading Image