{"id":85399,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/asiago-beef-tart\/"},"modified":"2023-05-31T05:45:48","modified_gmt":"2023-05-31T10:45:48","slug":"asiago-beef-tart","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/asiago-beef-tart\/","title":{"rendered":"Asiago Beef Tart"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>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. \u2014Veronica Callaghan, Glastonbury, Connecticut<\/p>\n","protected":false},"author":7061,"featured_media":85403,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304272,306918,303971,304162,307308,306910,304423,304328,305487,303966,307320,304408,304368,306848,304268,307307,304458,324623,303997,306809,304150,304353],"categories-v2":[259484,309911,308500,309439,310347,309906,308821,308319,308984,308481,310796,308495,310362,308813,308745,309603,259483,310342,308865,309177,308540,313107,309434,309005],"coauthors":[305],"recommended_recipes":[{"post_title":"Mongolian Beef","post_link":"\/recipes\/mongolian-beef\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mongolian-Beef_EXPS_SDON18_24888_C06_15_7b.jpg"},{"post_title":"Lemon Tart","post_link":"\/recipes\/shortbread-lemon-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/Shortbread-Lemon-Tart_EXPS_TOHAM24_27290_DR_11_14_3b.jpg"},{"post_title":"Pear Tart","post_link":"\/recipes\/pear-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/Pear-Tart_EXPS_TOHX24_19924_DR_10_19_1b.jpg"},{"post_title":"Black Forest Tart","post_link":"\/recipes\/black-forest-tart\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps33424_BHD153762B07_09_7b.jpg"},{"post_title":"Teriyaki Beef Roast","post_link":"\/recipes\/teriyaki-beef-roast\/","post_image":"\/wp-content\/uploads\/2018\/05\/Teriyaki-Beef-Roast_EXPS_EDSC18_124164_C03_23_1b.jpg"},{"post_title":"Fruit Tart","post_link":"\/recipes\/vanilla-cream-fruit-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/Vanilla-Cream-Fruit-Tart_EXPS_BK22_1819_P3_MD_05_05_1b.jpg"},{"post_title":"Grilled Fruit Phyllo Tart","post_link":"\/recipes\/grilled-fruit-phyllo-tart\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps187311_HC163708C10_06_7b.jpg"},{"post_title":"Asiago Mashed Cauliflower","post_link":"\/recipes\/asiago-mashed-cauliflower\/","post_image":"\/wp-content\/uploads\/0001\/01\/Asiago-Mashed-Cauliflower_EXPS_THFM19_225923_B09_26_11b.jpg"},{"post_title":"Almond Pear Tart","post_link":"\/recipes\/almond-pear-tart\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps27086_HCK153422A08_26_2b.jpg"},{"post_title":"Custard Tart","post_link":"\/recipes\/custard-tart-recipe\/","post_image":"\/wp-content\/uploads\/2024\/04\/Lemony-English-Custard-Tart-_EXPS_TOHX23_274721_DR_10_19_1b.jpg"},{"post_title":"Onion Tart","post_link":"\/recipes\/onion-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/Onion-Tart_EXPS_FTTMZ18_21306_D11_17_5b.jpg"},{"post_title":"Black Bean Tart","post_link":"\/recipes\/black-bean-tart\/","post_image":"\/wp-content\/uploads\/2017\/09\/Black-Bean-Tart_exps15294_MB143497C04_18_1bC_RMS.jpg"},{"post_title":"Sweet-Sour Beef","post_link":"\/recipes\/sweet-sour-beef\/","post_image":"\/wp-content\/uploads\/2018\/01\/Sweet-Sour-Beef_EXPS_TOHESODR21_12441_E02_17_2b.jpg"},{"post_title":"Brandied Apricot Tart","post_link":"\/recipes\/brandied-apricot-tart\/","post_image":"\/wp-content\/uploads\/2018\/03\/Brandied-Apricot-Tart_EXPS_JMZ18_157157_B03_06_3b.jpg"},{"post_title":"Leek Tart","post_link":"\/recipes\/leek-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/Leek-Tart_EXPS_CWAM20_18658_E12_03_5b-15.jpg"},{"post_title":"Rustic Roasted Vegetable Tart","post_link":"\/recipes\/rustic-roasted-vegetable-tart\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps40900_TH1421350D39B.jpg"},{"post_title":"Bakewell Tart","post_link":"\/recipes\/bakewell-tart-recipe\/","post_image":"\/wp-content\/uploads\/2024\/04\/Bakewell-Tart_EXPS_TOHcomDC23_97561_P2_MD_09_28_15b.jpg"},{"post_title":"Smoked Gouda and Ham Appetizer Tarts","post_link":"\/recipes\/smoked-gouda-and-ham-appetizer-tarts\/","post_image":"\/wp-content\/uploads\/2017\/09\/Smoked-Gouda-and-Ham-Appetizer-Tarts_exps126962_HC2847498A10_12_5b_RMS.jpg"},{"post_title":"Saucy Asian Meatballs","post_link":"\/recipes\/saucy-asian-meatballs\/","post_image":"\/wp-content\/uploads\/2017\/09\/exps33933_TH143194B06_20_3b.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/exps192121_SD163575C10_07_5b.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/asiago-beef-tart\/","name":"Asiago Beef Tart","datePublished":"2018-01-01","dateModified":"2023-05-31","prepTime":"PT25M","cookTime":"PT15M","totalTime":"PT40M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/exps192121_SD163575C10_07_5b.jpg","height":1200,"width":1200},"recipeCategory":["Appetizers"],"description":"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. \u2014Veronica Callaghan, Glastonbury, Connecticut","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","text":"Preheat oven to 400\u00b0. 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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."},{"@type":"HowToStep","text":"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."}],"recipeYield":"16 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 172 calories","fatContent":"11g fat (5g saturated fat)","cholesterolContent":"54mg cholesterol","sodiumContent":"202mg sodium","carbohydrateContent":"9g carbohydrate (1g sugars","fiberContent":"0 fiber)","proteinContent":"9g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.3333335,"reviewCount":3,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-05-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Vivian428"},"reviewBody":"<p>I was looking for a new way to use ground beef in the summer and came across this recipe. I made it tonight as a dinner (along with a salad) for my husband and me. We liked it and the addition of extra basil and the toasted pine nuts on top really boosted the flavor -- but please be aware that this is meant to serve 16 so if you have more than a sliver, it's pretty high in calories. (The slices shown in the picture would not be 1\/16 of the tart.) My version did not turn out as colorful as the picture because the sundried tomatoes were not visible on top. And although it tasted good, once you slice it, it looked unappealing -- a light brownish gray in color. I may make it again to serve at a brunch or a side dish, but not as the main course because of the calories. And if I do make it again, I would probably try adding more sun-dried tomatoes and inserting them towards the top of the mixture after spreading it in the pan to make it look more colorful.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":3,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-02-14","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"curlylis85"},"reviewBody":"This was very good.  I don't have a tart pan, but I still had good results using a springform pan.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-09-05","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"David"},"reviewBody":"This tart earned its place onto my FAVORITES list! I omitted the shallot and both toppings, and accidentally used a TABLEspoon of dried rosemary (instead of the 1\/4 teaspoon called for). I discovered that I love dried rosemary :) . Looks and tastes great in my tart pan. Thank you to Veronica Callaghan.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"192121","romance_copy_dek":"I love simple recipes that are fancy enough for guests. 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Looks and tastes great in my tart pan. Thank you to Veronica Callaghan.","CommentId":1,"DateRated":"09\/05\/2019 01:58","GUID":"be7c22dc244f4446a3c4ba20f595a810","MemberId":8826840,"Rating":5,"ScreenName":"David","SubmittedDate":"09\/05\/2019 01:58"},{"Comment":"<p>This was very good.  I don't have a tart pan, but I still had good results using a springform pan.<\/p>","CommentId":2,"DateRated":"02\/14\/2016 10:01","GUID":"ba9c225f9f0347d99839c62512ea1e33","MemberId":3166950,"Rating":5,"ScreenName":"curlylis85","SubmittedDate":"02\/14\/2016 10:01"}]},"breadcrumb":[{"term_id":309177,"name":"Recipes","slug":"recipes","term_group":0,"term_taxonomy_id":309112,"taxonomy":"categories-v2","description":"Browse Taste Recipes recipes by course, cooking style, cuisine, ingredient, holiday and more categories to find a new family-favorite recipe.","parent":0,"count":51711,"filter":"raw","term_order":"0","url":"https:\/\/www.tasteofhome.com\/recipes\/"},{"term_id":310796,"name":"Dishes &amp; Beverages","slug":"dishes-beverages","term_group":0,"term_taxonomy_id":310731,"taxonomy":"categories-v2","description":"Wondering what to make? 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To get a velvety texture in this tart, I use creme fraiche, but sour cream works too. \u2014Veronica Callaghan, Glastonbury, Connecticut","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.tasteofhome.com\/recipes\/asiago-beef-tart\/","og_locale":"en_US","og_type":"article","og_title":"Asiago Beef Tart","og_description":"I love simple recipes that are fancy enough for guests. 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