Asiago Beef Tart Food

ASIAGO BEEF TART

Steps:

• 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.

BEEF AND ANDOUILLE BURGERS WITH ASIAGO CHEESE

Steps:

• Finely chop sun-dried tomatoes in processor. Blend in mayonnaise and mustard. Transfer to small bowl. (Can be made 1 day ahead. Cover; chill.)
• Finely chop andouille sausages in processor. Transfer to large bowl. Add beef, shallots, salt, pepper, and crushed fennel seeds. Stir with fork just until blended. Form mixture into six 1-inch-thick patties.
• Prepare barbecue (medium-high heat). Grill hamburger buns until golden, about 2 minutes. Transfer to platter. Brush onion slices with oil. Sprinkle with salt and pepper. Grill until golden, about 7 minutes per side. Grill hamburgers to desired doneness, about 5 minutes per side for medium-rare. Sprinkle cheese over top of burgers.
• Spread cut sides of hamburger buns with sun-dried-tomato mayonnaise. Top bottom halves of buns with hamburgers, then red peppers. Top with onion slices. Cover with top halves of buns and serve.
• *Smoked pork-and-beef sausages, sold at specialty foods stores and supermarkets. Kielbasa can be substituted.

KERRY'S ASIAGO CHEESE HAMBURGER

Steps:

• Mix the beef, Worcestershire sauce, buffalo wing sauce, pepper, salt, and garlic powder in a large bowl. Form mixture into four patties. Place the patties on a plate; cover. Refrigerate for at least 1 hour.
• Preheat an outdoor grill for high heat.
• Heat the olive oil in a skillet over medium-high heat. Cook and stir the onion in the olive oil until translucent, about 5 minutes; set aside.
• Cook the beef patties on the preheated grill on one side for about 5 minutes; brush the top of each burger with 1 tablespoon of barbeque sauce; flip. Cook burgers until well done, or the internal temperature reaches 180 degrees F (85 degrees C), about five minutes more.
• Place one burger on the bottom half of each bun. Top each burger with cooked onions, ketchup, Asiago cheese, and bacon slices; sandwich with top of bun and serve.

MUSHROOM ASIAGO TARTS

Steps:

• Chop mushrooms in a food processor until finely minced.
• In a large saute pan over medium heat melt butter add mushrooms and onions.Cook stirring often until mushrooms are soft and all the liquid has evaporated.
• Stir in garlic and thyme and cook 1 minute longer.
• Remove from heat and season to taste. allow to cool.
• Preheat oven to 375.
• Whisk eggs and cream together and add to cooled mushroom mixture.
• Spoon mushroom filling into tart shells and top with Asiago cheese.
• Bake for 12 to 15 minutes, until pastry is browned and filling puffs up a little.

BALSAMIC PEACH AND ASIAGO TART

Steps:

• Cut peeled peaches in half and marinate in the balsamic vinegar for 30 minutes. (If you don't have aged balsamic, pour double the amount of balsamic in a sauce pot and reduce by half over low heat).
• Take a sheet of phyllo and brush with melted butter, repeat until all sheets have been layered and buttered.
• Cut the phyllo into 4 sections.
• Cut marnited peach halves into slices and place onto phyllo sections (using a 1/2 peach for each section).
• Divide asiago evenly over the peaches.
• Fold phyllo and brush with butter.
• Bake at 350 for 20 minutes, until golden and crispy.
• I triple this recipe and freeze just before I bake. It's a great treat in the middle of winter when you want it to be summer! I have also tried canned peaches and it doesn't work out well.