Ingredients Jump to Instructions ↓

  1. 1 (9-inch) frozen pie crust

  2. 2 slices bacon, chopped

  3. 1 medium onion , chopped

  4. 1 bunch fresh asparagus tips, reserve stems for Round

  5. 2 Recipe

  6. 1/2 cup ricotta cheese

  7. 1/4 cup milk

  8. 2 eggs, lightly beaten

  9. 1 tablespoon chopped fresh parsley leaves

  10. 1 (14 1/2-ounce) can diced tomatoes , drained well, divided

  11. 1/2 teaspoon salt, plus more for seasoning

  12. 1/4 freshly ground black pepper, plus more for seasoning

  13. 1 1/2 teaspoons chopped fresh basil leaves

  14. 1 teaspoon balsamic vinegar

Instructions Jump to Ingredients ↑

  1. 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.


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