Wednesday, May 20, 2009

Asparagus and Tomato Tart

As previously stated, asparagus is the most-loved veggie in our home. We love our normal way of cooking it, but sometimes you get tired of having stuff the same all the time. The other day I saw an episode of Sandra Lee's Money Saving Meals on the Food Network, and one of the dishes she cooked was Asparagus and Tomato Tart. She used some of the asparagus for the tart, then the rest in a soup for another meal. Economical! We're going to try that, so tonight I made the tart and another pot of that delicious slow cooker French Onion Soup to go along with it.

Asparagus and Tomato Tart


1 (9-inch) frozen pie crust
3 slices bacon, chopped
1 medium onion, chopped
1 bunch fresh asparagus tips, reserve stems for Round 2 Recipe
1/2 cup ricotta cheese
1/4 cup milk
2 eggs, lightly beaten
1 tablespoon chopped fresh parsley leaves
1 (14.5-ounce) can diced tomatoes, drained well, divided
Seasoning to taste (salt, pepper, etc)
1 1/2 teaspoons chopped fresh basil leaves
1 teaspoon balsamic vinegar


Preheat oven to 375 degrees F.

Place the frozen pie crust onto a baking sheet. Poke the bottom of the crust a few times with a fork and bake for 10 minutes.

Saute the bacon until crisp. Remove bacon and drain on a paper towel. Add onion and asparagus tips to the skillet with the bacon fat and saute until tender.

In a large bowl whisk together ricotta, milk and eggs. Add parsley, bacon, half the tomatoes and season with salt and pepper. Make sure after the tomatoes are added to use a spoon to stir, not the whisk! Add asparagus and onion mixture and stir well. Pour egg mixture into the crust.

Bake for 40 to 45 minutes until the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes.

In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper and garlic powder. Serve as garnish for tart.

The Ingredients (minus the pie crust!)

It's baked!

And ready to eat!

Verdict: This was freaking delicious! I made sure to read the comments on the recipe before trying, so I kicked the seasoning up a bit by using some Tony's Creole seasoning, Salt, Garlic Powder and Onion Powder. Make sure to do that and you will have an awesome meal! I think this would be great as a brunch also.

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