Recipe courtesy of Sandra Lee
Episode: Spring Brunch
Save Recipe Print
Total:
1 hr 15 min
Prep:
15 min
Cook:
1 hr
Yield:
8 servings
Level:
Easy

Ingredients

Directions

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.

More from:

Easter

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Asparagus Casserole

Recipe courtesy of Trisha Yearwood

Quick and Easy Apple Tart

Recipe courtesy of Ree Drummond

Scrambled Eggs over Asparagus

Recipe courtesy of Claire Robinson

Savory Breakfast Casserole with a Trio of Toppings: Mushroom and Onion Jam, Tomato and Pesto and Avocado Black Bean Salsa

Recipe courtesy of Sandra Lee

Tomato Bisque

Recipe courtesy of Food Network Kitchen

Brined Fresh Ham

Recipe courtesy of Anne Burrell

Simple Tomato Sauce

Recipe courtesy of Giada De Laurentiis

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword