Savory Italian Tart
5.3g
Net Carbs
20.8g
Protein
18.8g
Fat
1.4g
Fiber
276
Calories
Ingredients:
- 1 pound Asparagus
- 2 cups Ricotta Cheese (Whole Milk)
- 1 teaspoon Italian Seasoning
- 2 teaspoons Whole Grain Soy Flour
- 6 ounces Hot Italian Turkey Sausage
- 2 cups shredded Swiss Cheese
- 1/2 cup Cherry Tomatoes
- 2 large Eggs (Whole)
- 1/2 teaspoon Black Pepper
Directions:
- Heat oven to 375°F.
- Butter bottom and sides of an 11-inch tart pan with removable bottom. Evenly sift soy flour onto bottom and sides of pan; set aside.
- Bring a large saucepan of water to a boil over medium-high heat. Add asparagus and return to a boil. Cook asparagus just until tender-crisp, about 2 to 3 minutes (depending on thickness of spears). Drain, and cover with cold water to stop cooking. Drain well.
- Cut 2 1/2-inches off the asparagus tips; pat dry on paper towels; reserve for top of tart. Slice remaining stem ends into 1/4-inch pieces, pat dry on paper towels, and set aside.
- Squeeze out and discard seeds and juice from tomatoes; coarsely chop. Pat dry on paper towels; set aside.
- Heat a 9-inch heavy skillet over medium heat. Crumble sausage into skillet, and cook until lightly browned, stirring occasionally, about 5 minutes.
- Add asparagus pieces (not tips). Cook until sausage is browned and asparagus is tender, about 2 minutes. Remove from heat; set aside.
- In a large bowl, lightly beat eggs, then stir in ricotta until combined. Stir in 2 1/2 cups Jarlsberg cheese, the tomatoes, sausage-asparagus mixture, Italian herbs and pepper. Stir until combined. Evenly spread mixture into prepared tart pan, smoothing top. Place filled tart pan on a large baking sheet.
- Bake for 25 minutes. Remove from oven. Arrange reserved asparagus tips, spoke style, in center of tart, pressing in slightly.
- Sprinkle asparagus tips with remaining 1/4 cup Jarlsberg cheese, and add 1/2 cup sliced black or green olives, if using. Bake until the tip of a knife inserted near center comes out clean, about 5 minutes.
- Let stand for 15 minutes. Very carefully remove sides of pan. Garnish with grape tomato fan, if desired.
