Asiago Beef Tart
This Asiago beef tart combines the nutty richness of Asiago cheese, savory lean ground beef, and sweet sun-dried tomatoes in a golden crust for an irresistibly hearty dish.
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
- Optional toppings: 2 tablespoons toasted pine nuts, thinly sliced fresh basil
Instructions
- Preheat your oven to 400°F.
- On a clean surface, unroll the refrigerated pie crust and gently roll it out to a 12-inch circle.
- Press the crust into the bottom and up the sides of an 11-inch tart pan with a removable bottom, trimming any excess. Refrigerate while you make the filling.
- In a large skillet, cook the ground beef and finely chopped shallot over medium heat for 5-7 minutes, until the beef is fully cooked and crumbly. Remove from heat and let it cool slightly.
- In a small mixing bowl, whisk together the eggs, sour cream, salt, and pepper until smooth.
- Stir the shredded mozzarella, Asiago cheese, sun-dried tomatoes, fresh basil, and rosemary into the egg mixture.
- Combine the cheese mixture with the cooked beef mixture, stirring until evenly distributed.
- Pour the filling into the prepared tart shell and spread it into an even layer.
- Bake on the lower oven rack for 15-20 minutes, or until the crust is golden brown and the filling is set.
- Before serving, top with toasted pine nuts and additional fresh basil, if desired.
Notes
For gluten-free, keto-friendly, or vegetarian variations, consult the customization tips in the blog post. Store leftovers in the fridge for up to 3 days.