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
Preheat oven to 400°. On a work surface, unroll crust; roll to a 12-in. circle. Press crust 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 pine nuts and, if desired, basil.
Editor’s Note: To toast nuts, cook in a skillet over low heat until lightly browned, stirring occasionally.
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David
Sep 5, 2019
This tart earned its place onto my FAVORITES list! I omitted the shallot and both toppings, and accidentally used a TABLEspoon of dried rosemary (instead of the 1/4 teaspoon called for). I discovered that I love dried rosemary :) . Looks and tastes great in my tart pan. Thank you to Veronica Callaghan.
curlylis85
Feb 14, 2016
This was very good. I don't have a tart pan, but I still had good results using a springform pan.
Reviews
This tart earned its place onto my FAVORITES list! I omitted the shallot and both toppings, and accidentally used a TABLEspoon of dried rosemary (instead of the 1/4 teaspoon called for). I discovered that I love dried rosemary :) . Looks and tastes great in my tart pan. Thank you to Veronica Callaghan.
This was very good. I don't have a tart pan, but I still had good results using a springform pan.