Name: Asiago Beef Tart
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 sheet refrigerated pie crust -; 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 -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Asiago Beef Tart

1. 1 sheet refrigerated pie crust -

2. 3/4 pound lean ground beef (90% lean) -

3. 1 shallot, finely chopped -

4. 2 large eggs -

5. 3/4 cup sour cream -

6. 1/2 teaspoon salt -

7. 1/4 teaspoon pepper -

8. 3/4 cup shredded part-skim mozzarella cheese -

9. 2/3 cup shredded Asiago cheese -

10. 1/3 cup oil-packed sun-dried tomatoes, coarsely chopped -

11. 1/4 cup coarsely chopped fresh basil -

12. 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed -

13. TOPPINGS: -

14. 2 tablespoons pine nuts, toasted -

15. Thinly sliced fresh basil, optional -

How to cook deliciously - Asiago Beef Tart

1. Stage

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.

2. Stage

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. Stage

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. Stage

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.