Asiago Beef Tart: A Savory Delight for Every Occasion

The Asiago Beef Tart is a deliciously rich and savory dish that combines ground beef, creamy sour cream, and sharp Asiago cheese. This recipe is perfect for special occasions or as an elegant addition to a casual dinner. The savory filling, complemented by sun-dried tomatoes and fresh herbs, is encased in a flaky pie crust that provides the perfect texture. With a topping of toasted pine nuts and fresh basil, this tart is sure to impress your guests!

For more inspiration on savory tarts, check out Bon Appétit’s Tart Recipes or Food Network’s Savory Tart Collection.

Basic Recipe: Ingredients and Instructions

Asiago Beef Tart Recipe | Savory Tart with Ground Beef, Cheese, and Fresh Herbs

Author: Jennifer Mitchell
Total Time: 1 hour
Yield: 6-8 servings 1x

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Description

The Asiago Beef Tart is a savory, indulgent dish that combines lean ground beef, tangy Asiago cheese, and the rich flavors of sun-dried tomatoes and fresh herbs, all baked in a crispy pie crust. This tart is a perfect appetizer or main course for any gathering, offering a satisfying balance of flavors and textures with a creamy filling and a touch of crunch from the pine nut topping.

Ingredients

Scale

For the Tart:

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

For the Toppings:

2 tablespoons pine nuts, toasted
Thinly sliced fresh basil, optional for garnish

Instructions

Prepare the Pie Crust:
Preheat your oven to 375°F (190°C).
Fit the refrigerated pie crust into a tart or pie pan and press gently into place. Use a fork to prick the bottom of the crust a few times. This will prevent the crust from puffing up while baking. Set aside.
Cook the Beef and Shallots:
In a medium skillet, cook the lean ground beef over medium heat, breaking it up with a spoon as it cooks.
Once the beef is browned, add the finely chopped shallot and cook for 2-3 minutes until softened.
Drain any excess fat from the beef and shallot mixture and set aside to cool slightly.
Prepare the Filling:
In a large bowl, whisk together the eggs and sour cream until smooth.
Stir in the salt, pepper, mozzarella cheese, Asiago cheese, sun-dried tomatoes, fresh basil, and rosemary.
Add the cooked beef and shallot mixture into the bowl and mix well until all ingredients are evenly incorporated.
Assemble the Tart:
Pour the beef mixture into the prepared pie crust, spreading it out evenly.
Use a spatula to smooth the top if necessary.
Bake the Tart:
Bake in the preheated oven for 30-35 minutes, or until the tart is golden brown and the filling is set. You can insert a knife into the center to check for doneness—if it comes out clean, the tart is ready.
Add the Toppings:
While the tart is baking, toast the pine nuts in a dry skillet over medium heat for about 2-3 minutes, or until golden and fragrant. Watch carefully to prevent burning.
Once the tart is done, remove it from the oven and let it cool for a few minutes.
Sprinkle the toasted pine nuts over the top of the tart and garnish with thinly sliced fresh basil, if desired.
Serve:
Slice and serve the Asiago Beef Tart warm or at room temperature. It’s perfect for an appetizer or as a main dish paired with a light salad.

Notes

Make-Ahead: You can prepare the tart ahead of time and store it in the refrigerator. Simply reheat it in the oven for 10-15 minutes before serving.

Customization: Feel free to swap the beef for ground turkey or chicken for a lighter option. You can also experiment with different cheeses like Parmesan or cheddar.

Serving Suggestions: This tart pairs well with a fresh green salad or roasted vegetables.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Dish, Appetizer
Method: Baking
Cuisine: Mediterranean/Italian

Nutrition

Serving Size: 1 slice
Calories: 290
Sugar: 3g
Sodium: 460mg
Fat: 21g
Saturated Fat: 8g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 1g
Protein: 13g
Cholesterol: 70mg

Keywords: Asiago Beef Tart Recipe

Instructions:

1. Preheat the Oven:

Preheat your oven to 375°F (190°C). This ensures that the pie crust and filling will bake evenly.

2. Prepare the Pie Crust:

Place the sheet of refrigerated pie crust into a tart pan or a 9-inch pie dish. Gently press the crust into the sides and bottom of the pan. Use a fork to prick the bottom of the crust to prevent it from puffing up while baking.

3. Cook the Beef:

In a large skillet, cook the ground beef over medium heat, breaking it up with a spoon until browned. Once cooked, drain any excess fat. Add the finely chopped shallot and cook for an additional 2-3 minutes until softened. Remove from heat.

4. Make the Filling:

In a separate bowl, whisk together the eggs, sour cream, salt, and pepper until well combined. Add the shredded mozzarella and Asiago cheeses, sun-dried tomatoes, chopped basil, and minced rosemary. Mix until the ingredients are well incorporated.

5. Combine Beef and Filling:

Add the cooked ground beef mixture to the egg and cheese filling. Stir until all ingredients are combined.

6. Assemble the Tart:

Pour the beef mixture into the prepared pie crust, spreading it evenly.

7. Bake the Tart:

Place the tart in the oven and bake for 35-40 minutes, or until the filling is set and the crust is golden brown. You can check for doneness by gently shaking the tart to see if the center is firm.

8. Add Toppings:

While the tart is baking, toast the pine nuts in a small skillet over low heat for 2-3 minutes until golden brown. Set aside to cool.

9. Garnish and Serve:

Once the tart is done, remove it from the oven and let it cool for 5-10 minutes before serving. Garnish with the toasted pine nuts and thinly sliced fresh basil.

Advanced Techniques for Asiago Beef Tart

While the basic recipe is straightforward, there are a few advanced techniques that can elevate your Asiago Beef Tart to gourmet levels.

1. Make Your Own Pie Crust:

If you have the time and inclination, making your own pie crust from scratch can add a more authentic and buttery flavor to the tart. A homemade crust also provides a sturdier base, which will better complement the rich filling.

2. Enhance the Beef Filling:

Add depth to the filling by incorporating additional ingredients like sautéed mushrooms, garlic, or even a dash of Worcestershire sauce. This can add layers of flavor to the dish and make it even more indulgent.

3. Experiment with Herbs:

Instead of using just rosemary and basil, try experimenting with other fresh herbs like thyme, oregano, or tarragon. These herbs will add unique flavors to the tart and complement the beef and cheese mixture.

4. Use a Mix of Cheeses:

While the mozzarella and Asiago cheese combination is classic, you can swap or add other cheeses like sharp cheddar, Gruyère, or Gouda for a more complex flavor profile.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

1. How to Store Asiago Beef Tart:

Once the tart has cooled to room temperature, store it in an airtight container or wrap it tightly in plastic wrap. Refrigerate it for up to 3 days.

2. Can You Freeze the Tart?

Yes, you can freeze the Asiago Beef Tart before or after baking. To freeze, let the tart cool completely, wrap it tightly in plastic wrap, and then place it in a freezer-safe container. It will stay fresh for up to 2 months. To reheat, bake the frozen tart at 350°F (175°C) for 15-20 minutes, or until heated through.

3. Reheating Tips:

To reheat leftovers, place the tart on a baking sheet and heat in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through and the crust is crispy.

4. Serving Suggestion:

Serve the tart alongside a fresh salad with a balsamic vinaigrette or roasted vegetables for a complete meal.

Dietary Adaptations and Substitutions

The Asiago Beef Tart recipe can be adapted to meet various dietary preferences and restrictions:

1. Gluten-Free:

To make this tart gluten-free, use a gluten-free pie crust or make your own crust with gluten-free flour.

2. Vegetarian Version:

For a vegetarian version, replace the ground beef with a plant-based protein like lentils, quinoa, or crumbled tofu. You can also add extra vegetables, such as spinach, mushrooms, or zucchini, for added texture.

3. Dairy-Free:

Substitute the sour cream and cheese with dairy-free alternatives, such as cashew cream and plant-based cheese options. Ensure that the pie crust is also dairy-free.

4. Low-Carb/Keto:

For a low-carb or keto version, make a crustless tart by baking the filling directly in the tart pan. Additionally, replace the flour-based crust with almond flour or coconut flour.

FAQs About Asiago Beef Tart

1. Can I use a different type of ground meat?

Yes, you can use other types of ground meat such as turkey, chicken, or lamb in place of the ground beef. Each type of meat will impart its own unique flavor to the tart.

2. How can I make the crust more flavorful?

Add some dried herbs, such as oregano or thyme, to the pie crust before baking for an extra layer of flavor.

3. Can I make the tart ahead of time?

Yes, you can prepare the tart ahead of time. Assemble the tart and refrigerate it for up to a day before baking. Alternatively, you can bake it in advance and reheat it when ready to serve.

Conclusion & Final Thoughts

The Asiago Beef Tart is a savory, crowd-pleasing dish that’s perfect for any occasion. Its combination of ground beef, cheeses, sun-dried tomatoes, and fresh herbs creates a flavor-packed filling, while the toasted pine nuts and fresh basil add the perfect finishing touches. Whether served as a main dish or an appetizer, this tart is sure to be a hit with your guests.