ASIAGO BEEF TART

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Asiago Beef Tart image

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

Provided by @MakeItYours

Number Of Ingredients 15

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

Steps:

  • 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.

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