Ingredients
1 sheet refrigerated pie crust3/4 pound lean ground beef (90% lean)1 shallot, finely chopped2 large eggs3/4 cup sour cream1/2 teaspoon salt1/4 teaspoon pepper3/4 cup shredded part-skim mozzarella cheese2/3 cup shredded Asiago cheese1/3 cup oil-packed sun-dried tomatoes, coarsely chopped1/4 cup coarsely chopped fresh basil1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushedTOPPINGS:2 tablespoons pine nuts, toastedThinly sliced fresh basil, optional
Preparation
Preheat oven to 400°. On a work surface, unroll crust; roll to a 12-in. circle. Press crust onto bottom and up sides of an ungreased 11-in. tart pan with removable bottom. Refrigerate while preparing filling.
In a large skillet, cook beef and shallot over medium heat 5-7 minutes or until beef is no longer pink, breaking up beef into crumbles. Remove from heat.
In a small bowl, whisk eggs, sour cream, salt and pepper until blended. Stir in cheeses, sun-dried tomatoes, chopped basil and rosemary. Stir into beef mixture; pour into tart shell.
Bake on a lower oven rack 15-20 minutes or until crust is golden brown and filling is set. Just before serving, add pine nuts and, if desired, basil.
