Asiago Beef Tart
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...
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Cooking tools:
- Tart pan
- Rolling pin
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Spatula
- Refrigerator
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 -
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