Taste of Home
Asiago Beef Tart
TOTAL TIME: Prep: 25 min. Bake: 15 min.
YIELD: 16 servings.
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
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1 sheet refrigerated pie crust
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3/4 pound lean ground beef (90% lean)
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1 shallot, finely chopped
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2 large eggs
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3/4 cup sour cream
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1/2 teaspoon salt
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1/4 teaspoon pepper
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3/4 cup shredded part-skim mozzarella cheese
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2/3 cup shredded Asiago cheese
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1/3 cup oil-packed sun-dried tomatoes, coarsely chopped
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1/4 cup coarsely chopped fresh basil
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1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
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TOPPINGS:
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2 tablespoons pine nuts, toasted
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Thinly sliced fresh basil, optional
Directions
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1.
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.
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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.
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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.
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4.
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.
Nutrition Facts
1 piece: 172 calories, 11g fat (5g saturated fat), 54mg cholesterol, 202mg sodium, 9g carbohydrate (1g sugars, 0 fiber), 9g protein.
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