RecipesMagazine

Asparagus and Tomato Tart

Asparagus and Tomato Tart
Asparagus and Tomato Tart requires about 1 hour and 15 minutes from start to finish. This recipe serves 8. One portion of this dish contains approximately 8g of protein, 12g of fat, and a total of 219 calories. Head to the store and pick up asparagus tips, canned tomatoes, eggs, and a few other things to make it today.

Instructions

1
Preheat oven to 375 degrees F.
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2
Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes.
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Pie CrustPie Crust
CrustCrust
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Baking SheetBaking Sheet
OvenOven
3
Saute the bacon in a skillet over medium heat until crisp.
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BaconBacon
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4
Remove bacon and drain on a paper towel.
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BaconBacon
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5
Add onion and asparagus tips to the skillet with the bacon fat and saute until tender, approximately 5 minutes.
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AsparagusAsparagus
Bacon DrippingsBacon Drippings
OnionOnion
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6
In a large bowl whisk together ricotta, milk and eggs.
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Ricotta CheeseRicotta Cheese
EggEgg
MilkMilk
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7
Add parsley, half the tomatoes and season with salt and pepper.
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Salt And PepperSalt And Pepper
TomatoTomato
ParsleyParsley
8
Add asparagus and onion mixture and combine well.
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AsparagusAsparagus
OnionOnion
9
Pour egg mixture into the prepared crust.
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CrustCrust
EggEgg
10
Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top.
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11
Remove from the oven and let cool for 5 minutes.
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12
Serve warm or at room temperature.
13
In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper.
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Balsamic VinegarBalsamic Vinegar
Salt And PepperSalt And Pepper
TomatoTomato
BasilBasil
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BowlBowl
14
Serve as garnish for tart.
DifficultyExpert
Ready In1 h, 15 m.
Servings8
Health Score6
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