Beefsteak Tomato Tart With Asiago Cheese Recipes

ASIAGO BEEF TART

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 Taste of Home

Categories Appetizers

Time 40m

Yield 16 servings.

Number Of Ingredients 15

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

Steps:

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., 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 pine nuts and, if desired, basil.

Nutrition Facts : Calories 172 calories, Fat 11g fat (5g saturated fat), Cholesterol 54mg cholesterol, Sodium 202mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

BEEFSTEAK TOMATO TART WITH ASIAGO CHEESE

BEEFSTEAK TOMATO TART WITH ASIAGO CHEESE image

Categories Tomato Appetizer Bake

Yield 8 servings

Number Of Ingredients 16

Ingredients

Crust:
1 ¼ C flour
8 T cold butter, cut in small pieces
½ t salt
1 t sugar
2-3 T cold milk
Filling:
1 ½ lb Beefsteak tomatoes, sliced ¼" thick
2 T olive oil
1 small onion, thinly sliced
½ C heavy cream
2 t fresh thyme leaves
2 cloves garlic, minced
1 t kosher salt
½ t black pepper
1 C Asiago cheese

Steps:

To make crust, in food processor, blend all crust ingredients except the milk, and pulse 6-8 times, just until mixture resembles coarse meal. Add milk 1T at a time, pulsing as you go, until mixture forms a ball. Press dough into a tart pan with removable bottom, and bake at 350º until golden. In a skillet, heat the oil and then cook the onions and garlic just until the onions wilt. Stir in the cream, herbs, and cheese, stirring until blended. Spoon into the prepared shell and then top with the tomato slices. Sprinkle with some additional cheese and broil until bubbly and golden brown, being careful not to burn.

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