Asiago Beef Tart

• 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
• 2 tablespoons pine nuts, toasted
• Thinly sliced fresh basil, optional

1. Preheat oven to 400u0b0. 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.
2. 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.
3. 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.
4. 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.

pastry, ground beef, shallot, eggs, sour cream, salt, pepper, mozzarella cheese, cheese, tomatoes, fresh basil, fresh rosemary, pine nuts, fresh basil

Taken from www.tasteofhome.com/recipes/asiago-beef-tart/ (may not work)