Asiago Beef Tart

Name: Asiago Beef Tart
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 16 servings.
Cuisine: Indian Recipes, Italian Appetizers, Italian Recipes
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

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

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.

Editor’s Note: To toast nuts, cook in a skillet over low heat until lightly browned, stirring occasionally.

Nutrition Facts

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

Originally published as Tuscan Beef Tart (The Ground Roundup Contest) in Simple & Delicious February/March 2016

Reviews

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Average Rating:

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.