Recipe information
Ingredients for - Asiago Beef Tart
2. 3/4 pound lean ground beef (90% lean) -
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 -
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.
