Sandra Lee Asparagus and Tomato Tart

Ingredients

Makes: 8 servings

Cook: 10 minutes
•1 9-inch frozen piecrust

•½ cup ricotta cheese

•¼ cup milk S0.06 2 eggs, lightly beaten

•1 tbsp. chopped fresh basil

•1 tbsp. chopped fresh parsley

•2 slices of bacon, chopped

•1 small yellow onion, chopped

•½ bunch fresh asparagus, ends removed, chopped

•1 (14.5-ounce) can diced tomatoes with Italian herbs, drained well

•1 tsp. balsamic vinegar

•½ tsp. kosher salt

•¼ tsp. black pepper

Directions
1.
Preheat oven to 375°F.

2.Pre-bake the piecrust for 10 minutes.

3.Sauté the bacon in a skillet until crisp. Remove bacon and drain on paper towel. Add onion and asparagus to the skillet with the bacon fat. Sauté until onions are soft, approximately 5 minutes.

4.Stir together ricotta, milk, eggs, parsley, ½ tablespoon basil, and salt and pepper in a medium mixing bowl until combined. Arrange asparagus, onions, and half the tomatoes in the piecrust. Pour egg mixture into prepared crust.

5.Bake in oven for 40–45 minutes or until eggs have set and the tart is puffed up and lightly browned on top. Remove from oven and let cool for 5 minutes. Serve warm or at room temperature.

6.In a small bowl, toss the remaining tomatoes with the remaining basil and balsamic vinegar, and season with salt and pepper. Serve over tart.