Appetizers / Soups / Salads

Asparagas and Tomoto Tart (Sandra Lee) is for Dinner.

Asparagas and Tomoto Tart (Sandra Lee) takes 10 minutes to prepare.

Asparagas and Tomoto Tart (Sandra Lee) takes 45 minutes to cook.

Asparagas and Tomoto Tart (Sandra Lee) makes 6 servings.

The ingredients for Asparagas and Tomoto Tart (Sandra Lee) are:

1 (9-inch) frozen pie crust
2 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
1/2 teaspoon salt, plus more for seasoning
1/4 freshly ground black pepper, plus more for seasoning
1 1/2 teaspoons chopped fresh basil leaves
1 teaspoon balsamic vinegar
3 tablespoon parmasean cheese

Here is how you make Asparagas and Tomoto Tart (Sandra Lee):

Preheat oven to 375 degrees F. Place the frozen pie crust onto a baking sheet. Prick the bottom of the crust with a fork and bake for 10 minutes. Saute the bacon in a skillet over medium heat 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, approximately 5 minutes.In a large bowl whisk together ricotta, milk and eggs. Add parsley, half the tomatoes and season with salt and pepper. Add asparagus and onion mixture and combine well. Pour egg mixture into the prepared crust. Bake in the preheated oven for 40 to 45 minutes or until filling has set and the tart is lightly browned on top. Remove from the oven and let cool for 5 minutes. Serve warm or at room temperature.In a small bowl, toss the remaining tomatoes with the basil, balsamic vinegar and season with a pinch of salt and pepper. Serve as garnish for tart. Serving Size: makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user BUTTERFLYER246.

The nutritional information for Asparagas and Tomoto Tart (Sandra Lee) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 274.3

• Total Fat: 19.4 g
• Cholesterol: 89.9 mg
• Sodium: 276.3 mg
• Total Carbs: 16.8 g
• Dietary Fiber: 1.2 g
• Protein: 9.0 g